Always carefully store home canned jams and jellies and examine for signs of spoilage prior to opening and eating.
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Ingredient
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Question:
How to store home canned jams and jellies?
Answer:
It is always a good practice to carefully store and examine for signs of spoilage prior to opening and eating. If there is any mould on a jar of jam or jelly or signs of other spoilage, discard the entire contents of the jar or container.
Store in a cool, dark, dry place, between 50-70°F. Overextended periods of time, however, changes in colour, flavour, texture and nutrient content of home-canned jams and jellies are inevitable.
A typical full-sugar fruit jam or jelly should be safe to eat if the jar seal remains intact and the product shows no visible signs of spoilage from moulds or yeasts.
There are very stringent statutory requirements governing the production of preserves and you must be very careful not to fall foul of these. It is important to check Food Health and Food Safety Regulations relating to the composition, packaging and labelling of produce.
Also, foods such as jams and preserves have certain standards of composition laid down by law. Preserves which are on sale to the public must have the correct soluble solid content, for example, the proportion of sugar to fruit. Make sure you check the legislation covering the food you are planning to make.
