New to jam? Start with how to make jam, step by step.
You did the work of making it; a few simple habits keep your jam at its best for as long as possible. Storage is not complicated, it just rewards a little consistency.
Sealed jars: cool, dark, and dry
A properly sealed jar of high-acid jam belongs in a cool, dark cupboard away from the stove and out of direct sun. Heat and light fade both color and flavor. Kept that way, quality holds for about a year; see how long jam lasts for the full picture.
Label everything
Write the fruit and the month on every jar. You will not remember in February which jar is the July strawberry and which is the August blackberry, and it makes rotating your shelf simple: oldest at the front, newest at the back.
Opened jars: into the fridge
Once opened, a jar lives in the refrigerator and gets used within three to four weeks. Always use a clean spoon, never a buttery knife, so you do not introduce crumbs or moisture.
Freezing jam
Jam freezes well and keeps for up to a year in the freezer. If you freeze in glass, leave a good inch of headspace so the jam has room to expand, use a straight-sided jar, and cool it in the fridge before it goes in the freezer. Thaw in the refrigerator overnight.
When to toss a jar
A lost seal, any mold, a fermented smell, or an off color all mean the jar goes in the bin, no tasting required. When in doubt, throw it out.
A finished shelf of labeled jars is a lovely thing, and it makes gifting easy. Dress a jar up from our serving and gifting range and you have a present worth giving.