Jam is a type of dessert made from fruits and sugar. As a rule, it is made in reserve in order to feast on it with tea and various pastries on cold winter evenings. However, even canned jam has its own shelf life.
How to store jam properly
Unlike other canned foods that can be stored at temperatures up to + 20 ° C, the jam must be kept at a temperature no higher than + 15 ° C. The best option is from 10 to 15 ° C above zero. At the same time, direct sunlight should not penetrate into the room with jam, and the air should not be too humid.
A dark basement is best suited for storing jam, but in no case should it be flooded with water.
It is also advisable not to expose jars of jam to strong temperature changes and not store in the cold. Otherwise, the product can quickly become sugar-coated or moldy due to condensation in the can. If the air humidity is high or there is water in the basement, the metal lids on the jam jars can rust. All this will not only worsen the taste of the jam, but can also completely spoil it - in this case it will be dangerous to use it even for baking.
The correct preparation and preservation of jam is also important. This product, for example, can ferment in insufficiently sterilized jars. And mold can also appear if the jam lacks sugar, and the jars were wet at the time of twisting.
How much jam to store
Subject to all regulations regarding the premises and proper preservation of the product, the jam can be stored for 3 years. During this time, all useful substances and vitamins will be preserved in it, however, each subsequent year will reduce their amount and slightly change the taste of the product. A five-year or seven-year-old jam is unlikely to be harmful to health if it is not covered with mold, but there will be no benefit from it anymore.
If the jam is covered with a thin layer of mold, don't throw it away right away. You can thoroughly remove the mold, boil the jam again and then use it as a baking filling.
The exception is jam, which is made from fruit with seeds: cherries, cherries, apricots, peaches, cherry plums or plums. The composition of fruit seeds contains hydrocyanic acid, which can turn into a poisonous substance over a long period of storage. That is why it is advisable to use such jam within 1-1.5 years from the date of preparation. It is better not to eat older jam, or at least limit its consumption. And after the end of the year, bones cannot be eaten in any case, even sweet apricot ones, as this can lead to poisoning.
