How long for jelly?
- Thread starter suziquzie
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
GB
Chief Eating Officer
If there is no mold or anything like that then you should be OK.
Sure... FYI - see the thread http://www.discusscooking.com/forums/f94/what-shelf-life-homemade-plum-jelly-21052.html
GB
Chief Eating Officer
Sugar is a preservative so if it look OK then it probably is.
mozart
Senior Cook
Actually, it is our old friend water activity that makes jams and jellies safe. They have an Aw of about 8 with it low enough to prevent pathogen growth, but not quite low enough to retard all mold or yeast growth.
Sugar is a preservative in the general sense that it binds with the water molecules, thus reducing the "free water" available and necessary for pathogenic organisms to grow.
mcnerd
Head Chef
Yes, what Mozart said. 
morerecipes
Washing Up
I would chuck the jelly after a year unless it's the world's best jelly and you can't let it go. A jar of the stuff is what? $3?
Loprraine
Executive Chef
That is waaaaay over my head, but I've kept jellies in the fridge for a few years. ( they get hidden sometimes). If no mold, (and there hasn't been) we eat.
Just cleaned out cupboards... WAAAYYYY in back were a few odd jars of pepper jellies and a cactus something like jam.....
No exp dates.
Chuck or ok?
Hi Suziquzie,
Jellies, as a form of preservation are pectin/acid/sugar gels and not to be confused with a jelly that you make up from a sachet/packet to use in a trifle (heaven forfend!) or serve with cream.
Given that the jelly to which you refer is a preserve, i.e., an item made to keep then there are two faults which you are likely to encounter:
a) mould on the surface - lack of boiling and poor potting!
b) sugar crystals forming on the surface - excess boiling of the mix.
If neither of these appear in your jelly, then it should be perfectly safe to keep/consume.
Hope this helps,
Archiduc
If you are in doubt as to the safety of your four-year-old pepper jelly, I would be happy to test for you. Let me know the postage to 93023 and I will happily remit. And have no fear for my safety, as I will cushion the effects of the jelly with toasted whole wheat sourdough bread and (unsalted) butter. I will also have an emergency-certified pot of coffee on hand.
And have no fear for my safety, as I will cushion the effects of the jelly with toasted whole wheat sourdough bread and (unsalted) butter. I will also have an emergency-certified pot of coffee on hand.
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mcnerd
Head Chef
Drats! I can only use regular whole wheat toast and instant coffee.
AMSeccia
Sous Chef
If I bring the Ritz and a block of cream cheese, can we taste test it together? LOL! Local farmers markets can get up to $10/jar for a good homemade pepper jam!
If you are a tosser and unsure, go ahead and put it in the donation bag. A food pantry would be happy to make that decision for you.
If you are a tosser and unsure, go ahead and put it in the donation bag. A food pantry would be happy to make that decision for you.
mozart
Senior Cook
Hi Loprraine,
There are two things that act as "natural" inhibitors to bacterial growth; the amount of free water available, and the PH (acid and base) of a product.
Sugar helps to bind up the free water that would normally allow bacterial growth.
It's simple!!!
morerecipes
Washing Up
Ok, maybe i over exagerated, but the point is that you shouldn't eat something that has been sitting around since the turn of the century.
CharlieD
Chef Extraordinaire
oh-oh, she hasn't come back today. Maybe I should take a drive and see if she is ok.
