Canning 101: The Shelf Life of Jam (2024)

FAQs

Canning 101: The Shelf Life of Jam? ›

But you can often get 18 months to two years out of your higher sugar products like jams and fruit canned in syrup. As long as the seal is good and the lid seems properly concave, your product should be just fine. My personal rule of thumb is that the more sugar a canned good has, the longer its life will be.

A: For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time.

Homemade jams can last anywhere from 6 to 12 months when properly stored and unopened. Once open, it's best to consume it within 1 to 2 months if refrigerated. The lifespan depends on various factors, including the type of fruit, sugar content, and storage conditions.

A low-sugar jam will, therefore, have a shorter shelf life due to its high water content. The trick to preserving your jam for as long as possible is to keep it in the refrigerator, whether it is unopened or opened. The cold slows down the proliferation of bacteria and allows you to savor your jam for a longer period.

An opened jar of jam or jelly will last for about six months in the refrigerator, per the USDA. But it's still a good idea to eat it as soon as possible, says Lee. "Once opened, jams and jellies will be exposed to air, which contain mold and bacterial spores.

The ideal storage time for unopened jams, jellies and preserves is 12 months in the pantry. After opening, refrigerate for 6 months.

I did a bunch of canning and jam recipes last summer from Ball's book of canning. With the sugar, citrus and pectin, they recommend 18 months but you should be able to judge by the look, smell and taste if you are worried about it. If it smells bad or the lid pops, its a good indication that its gone bad.

According to the USDA, perishable food, including jelly or jam, should not be left at room temperature for more than 2 hours. This is because room temperature provides ideal conditions for bacteria to grow, which can increase the risk of foodborne illness.

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

What is the best preservative for homemade jam? ›

Sodium benzoate is a preservative used in jams. Benzoic acid is absorbed into the cell that decreases the intracellular pH. Hence the anaerobic fermentation of glucose through phosphofructokinase decreases. This inhibits survival of microorganisms that cause food spoilage.

Preservatives are added to foods to keep them fresh and safe for consumption – preventing spoilage or rotting. Common preservatives include salts, sugars, gelatin and vinegars; which are used to prevent bacteria growth. Additives, such as nisin and trisodium phosphate, may also be used to help preserve foods.

You cannot see, smell, or taste the toxin that causes botulism, but even a small taste of food containing the toxin can be deadly. Follow these steps to prevent botulism: Always use proper canning techniques. If you have any doubt about whether food was canned properly, throw it out.

Most of our fruit spreads and ice cream toppings have a shelf life of 24 months from the date of production. However, in order to obtain best color and flavour of our products, we do recommend consuming them within one year of the purchase date.

An easy way to store jam for personal consumption is simply to let the jars cool for a few hours and then place them in the freezer. If you have the freezer space, this is a great way to preserve the jam. Every spring and summer, I make large batches of jam, and then freeze the filled jars to enjoy throughout the year.

Preserve for Now or Later

Enjoy it now: Cool filled jars to room temperature. Place lids and bands on jars and label. Refrigerate jam or jelly for up to three weeks or serve immediately to enjoy now.

As long as the seal is sound, jams can be stored in a dark, room temperature place for 12 to 18 months. But that's just a “best by” guideline, clarifies Harris: “If the seal is good, there is no visible mold, and the jam looks, smells, and tastes fine it should be OK to eat much beyond that time frame,” she wrote.

You can reuse old canning jars, as long as they are clean and do not have any issues with cracks or nicks on the glass. You can also reuse the rings for two-part lids if they are not rusty. The flat lids are not reusable.

According to the USDA, perishable food, including jelly or jam, should not be left at room temperature for more than 2 hours. This is because room temperature provides ideal conditions for bacteria to grow, which can increase the risk of foodborne illness.