You are likely reading this article because you are wondering if jam or jelly can go bad. Or, maybe you are thinking of making your own homemade preserves and need to know how far in advance you can make it. I have been canning all types of preserves for over 50 years, so I am here to help.
USDA guidelines state that jelly or jam can be stored unopened in the pantry for up to 12 months. However, homemade preserves canned in a boiling water bath can be stored in a cool dark place for up to two years. Once opened, jam should be refrigerated and stored for up to three months and jelly for up to six months.
Source: USDA Website
In my experience, the USDA recommendations are a bit conservative. Based on 50 years of canning, preserves tend to maintain their quality much longer than the USDA guidelines, assuming they are stored correctly.
Shelf life of preserves:
| Type of Preserve | Unopened Shelf Life | Opened Shelf Life in Fridge |
|---|---|---|
| Jam | Up to 2 years | 6 months to 1 year |
| Jelly | Up to 2 years | 6 months to 1 year |
| Freezer Jam | Up to 1 year (In Freezer) | Up to 1 month |
| Low Sugar Jam/Jelly | Not recommended | 8-9 months |
| Sugar-Free Jam/Jelly | Not recommended | 6-9 months |
| Fruit Butter | Up to 2 years | 2-3 months |
| Marmalade | Up to 2 years | 6 months to 1 year |
| Conserves | Up to 2 years | 2-3 months |
| Chutney | Up to 2 years | 2-3 months |
This is an important topic, and I’ve often wondered about the shelf life of unopened, sealed, or opened preserves, so I did a bit of research. This article will cover my findings along with the knowledge I have obtained from over 50 years of preserving.
How to Tell If Jam/Jelly Is Bad
I come from a long line of jelly makers. Fortunately, I never really had to worry much about how long jelly or jam lasts since the stuff usually gets eaten long before it can go bad.
Even so, occasionally, it will sit around for a while.
Be sure to use good judgment with any canned goods. Look for the telltale signs that it may have gone bad.
Here are some things to look for when checking whether jam or jelly has gone bad:
- Mold is present
- An odd odor
- A change in color
- Liquid forming around the top and/or sides
1. Is Mold Growing on the Surface?
If mold is present, discard the jar immediately. Unlike cheese, that you can just trim the mold off and eat the rest, mold on jam and jelly can produce toxins that can leach into the product and make the entire jar unsafe to eat.
2. Do You Detect an “Off” Odor
This jar should also be discarded immediately if it smells like yeast, alcohol, or has a fermented odor. Any type of unusual odor will indicate spoilage.
3. Has the Jam or Jelly Changed Color, Usually to a Brownish Shade?
A change of color is not necessarily a sign of spoilage. Jam/jelly will still be good if the other indicators are not present. Even though, over time, the jam/jelly may change color, it will still taste good and will be safe to eat. Just scoop the top off that has changed color and enjoy the rest.
4. Has Liquid Formed on Top and Around the Sides of the Jam/Jelly?
This will still be good as long as there is no mold or strange odor. I’ve noticed homemade jam/jelly, over time, will begin to discolor and change texture a little, but it will still be good.
There should be few problems with jam/jelly that is processed with the correct amount of sugar. Low sugar and sugar-free products are more likely to spoil as they do not have the benefits of sugar acting as a preservative.
What Is the Shelf Life of Homemade Jam/Jelly?
An unopened jar of homemade jam or jelly made with sugar and canned in a hot water bath will usually maintain maximum quality if stored properly for about two years. Once the jar has been opened, homemade jams and jellies can be kept in the refrigerator for one to three months.
If you have purchased or made homemade jam/jelly, the date it was made should be added to the label. This will help you to use up the older products, so you don’t run the risk of having to discard any. Too good to throw away, right?
My real-world findings: Even though the guidelines recommend that homemade jelly should maintain maximum quality if stored properly for up to one year, as a jelly maker for many years, I’ve found that it will still be good for as long as four or five years from now if stored properly.
This assumes that the jar is intact and that the seal is undisturbed.
Even so, the jelly may start to darken slightly and have some liquid forming on top or around the sides after about two years, but it always seems to still taste just as good and safe to use.
For homemade jam, however, I would be more hesitant to use it after being stored for about 2 years.
Pro Tip: I make it a habit to occasionally check my stores of canned and preserved products to make sure the seals are still good. All you have to do is touch the middle of the lid, and if the lid is still concave and doesn’t give when you gently press on it, the seal is still intact.
What Is the Shelf Life of Commercially Produced Jam/Jelly?
- An unopened commercially produced jar of jam should maintain its best quality for a period of 6 to 12 months past its printed use-by date.
- An unopened commercially produced jar of jelly should maintain its best quality for a period of 2 years past its printed use-by date.
A commercial product will be marked with a date that signifies the length of time the manufacturer estimates you can expect maximum quality from that product.
That doesn’t mean that an expired product is no longer good or safe to use. It just means that at some time after the expiration date, the product may begin to change color slightly, the flavor may not be as intense, and the texture may be somewhat altered. You may also begin to see some liquid on the surface.
Pro Tip: If the jam/jelly has been opened, as long as it has been stored properly, the jar is undamaged, and there is no sign of spoilage, it is safe to eat after the expiration date indicated.
How Long Does a Jar of Commercially Produced or Homemade Jam/Jelly Last Once Opened
Most sources agree that any type of jam or jelly stays good for at least a year after opening if it has been refrigerated, has been tightly covered, the jar is undamaged, and there are no obvious signs of spoilage. The product should be at peak flavor for that period of time.
Even after the jam/jelly has been opened and kept refrigerated for a year, there may begin to be some changes in color, taste, and texture, but it should remain safe to eat for quite some time.
If the jam/jelly develops an odd odor, appearance, or has mold growing on it, discard it immediately.
Refrigerated Jam or Jelly Typically Lasts
- Homemade Jam or Jelly: 6 Months to 1 Year
- Low Sugar Jam or Jelly: 8-9 Months
- Sugar-Free Jam or Jelly: 6-9 Months
- Apple Butter: 2-3 Months
How Long Does Freezer Jam Last?
Freezer jam will usually stay good in the freezer for up to 12 months. Once opened, freezer jam only maintains its optimum condition and flavor in the refrigerator for up to 3 or 4 weeks.
This info was obtained from the National Center for Home Preservation.
Factors That Contribute to Shelf Life
Despite the “guidelines” out there, I have kept homemade jelly, made with the recommended amount of sugar and a boiling water bath, in my cupboard for up to 5 years that was perfectly good when opened.
So, as you can see, there are certain factors that can either extend or shorten the life of jams and jellies. Let’s take a look at the following factors:
1. The Type of Jam/Jelly That You Have
Whether you have jam or jelly and the type or flavor of jam or jelly that you have can affect its shelf life.
- Jam or jelly made with fruit that is lighter in color has a shorter shelf life than darker fruits. They begin to discolor after about six months and no longer look appealing. The taste should be the same, but the visual appeal is just not there.
- Jam or jelly made without sugar or with an artificial or alternative sweetener has a shorter shelf life as sugar is one of the better preservatives. Those products produced without sugar or with artificial or alternative sweeteners may begin to darken after about 3 to 6 months, and you may begin to see liquid forming on the surface. At that point, they deteriorate rapidly.
- The shelf life of jam is approximately one-half the shelf life of jelly.
2. The Ingredients in Your Jam/Jelly
- Commercial Jam/Jelly: Jam and jelly, which is commercially produced, contain fruit or juice, sugar, and pectin. However, commercial jam or jelly may also contain some additives. One such additive is a coloring agent to give lighter fruits a more appealing color. Another additive could be a preservative such as potassium sorbate, which is believed to be relatively safe. However, some producers of commercial jam and jelly use sodium benzoate as a preservative, which is potentially a carcinogen.
- Homemade Jam/Jelly: Homemade jam and jelly should only contain 100% fruit or fruit juice, sugar, and pectin. However, some jelly makers add a small amount (usually ½ teaspoon per batch) of butter to reduce foaming. There is no apparent problem associated with adding a small amount of butter, and adding the butter to the jam/jelly saves a lot of time that you would spend trying to scoop all the foam off a batch of the jam/jelly you are making.
3. The Process That Produced Your Jam/Jelly
- Commercial Jam/Jelly: Commercially produced jam and jelly are made by a similar process that is required by the Food and Drug Administration. This process maximizes the shelf life of all their products.
- Homemade Jam/Jelly: Home canners and jelly makers have more latitude in their jelly and jam-making processes. For example, most jam makers use a recipe and process that includes adding sugar, bringing it to a boil for 1 minute, and then a ten-minute boiling water bath. However, some jelly makers forego the boiling water bath method and use a recipe similar to the one listed below. I have made jelly using both methods and, over the past 10 or so years, have not noticed a significant difference in the shelf life of products made by the two methods.
Interesting Fact: My favorite homemade jelly recipe foregoes the boiling water bath method and is for Mayhaw Jelly. The Mayhaw, in case you’re not familiar with it, is a Hawthorn berry that grows in the southeast and looks like a small apple. The Mayhaw berries are very tart and not good to eat, but they make a wonderful, very flavorful jelly!
Here is the recipe: