Jelly/Jam making questions??

Edward78

Edward78

Edward78

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19 Oct 2002
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1. Do sealed Jars need to be in the freezer? (Made 3 jars sofar, first 2 have been made fir a few weeks, but have been in a mini fridge I have in my room.)

2. If not, fridge good?

3. The one I made tonight didn't seal airtight, how long should it last?

4. How long is the shelf life?,(Just used sugar, pectin, butter (to keep from bobbling over) & fruit juice.
 
Glaucus said:
they don't need to even be in the fridge, if you have done it properly there shouldn't be anything in there to grow.
nor does the unsealed one. the amount of sugar will make it resist and should get a couple of months out of it, longer if in fridge .

advice is 12 months (unopened), but that's really a best before date. Store in a cool cupboard away from sun light and it will easily last years.
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Cool, ok, making some for sister for Christmas... As long as the one that didn't seal airtight will be fine for a few months... They are still ok in freezer though I hope... Do you know a website with some good info on Jam/Jelly making?
 
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Avenged7Fold said:
nah dont bother freezing them, since you sealed them, there is already some negative pressure in the jar, last thing you want is to make the jar brittle with cold and risk the metal contracting around the brittle glass.

The unsealed one will keep find in the fridge for months. The others will be fine at room temperature for a year or more if sealed properly. If its not done properly, she will see the mould when she opens the jar.

pretty sure the freezer is the last place you want the jars to end up.

Good Christmas prezzie idea though! Try blueberry next time you get the chance, my favourite jam!
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Ok, the person who helped has them in the freezer, long as it won't hurt the jam/jelly, I am ok with it... Blueberry Pomegranate is the 3rd jar we made... The first is Apple Cinnamon & the second is Mixed Berry... Any official website with good info I can use as a reference? So With no-cook freezer jam you get to preserve the bounty of summer without the fuss, heat, equipment, and time that canned jams require. All you need is ripe fruit, sugar (or other sweetener), freezer jam-compatible pectin, and about 15 minutes of easy kitchen time. ... Instead, it looks and tastes like the ripe fruit & mine is cooked ok...
 
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I just asked about the freezer/fridge, cause I put a tiny amount of butter in it for anti-foaming when it was cooking...

Put the glass jars in a hot oven after cleaning to ensue any bacteria and mold spores are killed.
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They are put in the dishwasher after they are emptied...
 
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Avenged7Fold said:
Not air tight when cooling or did not have a high enough drop in temperature. If it was due to the later, its no biggie since it is still sealed just the lid wont prove it but the prior means the bad stuff can reach your food and grow. In truth, there is no way you can know until there is mould. Though that sealing wont do you any good without the sterilisation part. Spores are your enemy!
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It is in freezer, so hope it will be fine...
 
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