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Moldy jam???

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default Moldy jam???

Post by GB on 9th November 2010, 9:48 pm

Had three jars of jam that didnt set but did seal tight. Looked at them today as I was going to reboil them with more sugar and see if they would set properly..............

They were moldy Shocked

Two of them still had an airtight seal and the other one the seal had popped.

How could two sealed (am thinking seal is spelt wrong but cant for the life of me remember teh right way Laughing ) jars be moldy?

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Post by Compostwoman on 9th November 2010, 10:24 pm

No idea how they got mould spores in them...sorry. BUT...how long ago did you first seal them up GB?

I would only reboil jam which was a bit runny during the next day and I would keep it in the fridge overnight AND wash and re sterilise the jars before re using them.


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Post by GB on 9th November 2010, 10:34 pm

Compostwoman wrote:No idea how they got mould spores in them...sorry. BUT...how long ago did you first seal them up GB?

I would only reboil jam which was a bit runny during the next day and I would keep it in the fridge overnight AND wash and re sterilise the jars before re using them.


I made it about 3 weeks ago but thought I was OK as they had sealed tight. Am glad I reboiled two jars right away so I have two for mum.

I was wondering if it was because of the pectin? The instructions said to boil for one min adn thats what I did. Perhaps it wasnt long enough to kill all the spoors bigthink

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Post by Compostwoman on 9th November 2010, 10:37 pm

If the jam got to boiling that should have killed off anything. So I guess it was in the jars...how did you sterilise them?

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Post by GB on 9th November 2010, 10:40 pm

Compostwoman wrote:If the jam got to boiling that should have killed off anything. So I guess it was in the jars...how did you sterilise them?

I washed them and let them dry in a 170f oven till the jam was ready.

Good or not good?

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Post by Compostwoman on 9th November 2010, 10:45 pm

Mm that is about 70 ish C...and that is NOT hot enough...I usually heat jars and metal lids to at least 130 C. for at least 5 mins

It all needs to be above boiling point to kill everything.

I then keep them for the 5 - 10 mins needed until ready to pot the jam at 80 C ish, but they have got up to 120 plus ao not a problem

Never had mould, opened or after opening and no I don't keep open jars in a fridge either.

I suspect that insufficient heating of your jars is the issue here Crying or Very sad

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Post by Compostwoman on 9th November 2010, 10:50 pm

This is what Sophie Grigson says about it.

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Post by GB on 9th November 2010, 11:07 pm

Compostwoman wrote:Mm that is about 70 ish C...and that is NOT hot enough...I usually heat jars and metal lids to at least 130 C. for at least 5 mins

It all needs to be above boiling point to kill everything.

I then keep them for the 5 - 10 mins needed until ready to pot the jam at 80 C ish, but they have got up to 120 plus ao not a problem

Never had mould, opened or after opening and no I don't keep open jars in a fridge either.

I suspect that insufficient heating of your jars is the issue here Crying or Very sad

Ah, it was my other suspect. Should I worry about my other jars of jam and sauce? I checked them all today and they look alright.............

Would HATE to poison us all, really really would!

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Post by Compostwoman on 9th November 2010, 11:10 pm

IF they look OK I would suspect they are ok...perhaps put them in the fridge? and not give them as gifts.......

That is what I would do, anyway.....

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Post by Compostwoman on 9th November 2010, 11:11 pm

Are they all jams or chutneys? so high sugar or vinegar stuff? or have you done less acidic stuff as well...( you mentioned sauce, so am concerned now)

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Post by GB on 9th November 2010, 11:17 pm

Compostwoman wrote:Are they all jams or chutneys? so high sugar or vinegar stuff? or have you done less acidic stuff as well...( you mentioned sauce, so am concerned now)

The sauce is palm fruit jelly that didnt set. Its cracking in fizzy water or even still water for that mater. The sugar was a cup to cup ratio so should be OK.

Finger crossed.

I have just enough frozen fruit to perhaps make enough for prezzies. Maybe. Perhaps.

Or perhaps my cunning plan is scuppered Laughing

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Post by Compostwoman on 9th November 2010, 11:33 pm

I err on the side of caution.

But perhaps if they are pressies to family, where you could give them a warning about what to look for if it IS spoiled?

It might be ok.

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Post by GB on 10th November 2010, 12:16 am

Am trying to imagine myself giving my sis in law a prezzy with a health warning.

Imagining....

Imagining.................

Nope, not happening Laughing

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Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

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"When in doubt, choose to live!"
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Post by Compostwoman on 10th November 2010, 12:26 am

Make some more for her and keep these for you then....

unless you want her to keel over..............? Twisted Evil Rolling Eyes Shocked lol!

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Post by GB on 10th November 2010, 2:45 am

lol!

Will try again to make jelly and sauce for proper prezzies.

If I pressure can the jars I already have, will it kill any potential nasties?

Havnt got a pressure canner yet but hope springs eternal Very Happy

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Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

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Post by Aberlemno on 10th November 2010, 7:07 am

Jam making here doesn't involve a pressure canner at all. The jars and lids must be scrupulously clean to start with - I have mine in scalding hot water after they have been well-washed in soapy water. If at all in doubt about a lid, I use a new one (gotten from Ascott Smallholding supplies, but I expect you have an American version). I then put them in the oven at about 120 degrees to heat whilst I am making the jam and the jam goes in hot from the pan, then a greaseproof disc and the lid on firmly. the jars will have been in the oven for a good half an hour I'd say.

The danger with mould on the top, which can be scraped off, is that spores may go deeper down into the jam - not good in a present!

Start again with fresh fruit . . .

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Post by Compostwoman on 10th November 2010, 8:37 am

Yep, what we do here.

Abs, GB was asking about pressure canning the existing jars she has made which were not sterilised enough


Last edited by Compostwoman on 10th November 2010, 9:00 am; edited 1 time in total

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Post by Guest on 10th November 2010, 8:44 am

What are the dangers of mouldy jam? My mum always just scraped it off and said not to fuss *g*. I do this still but understand spores can go deeper ... what am I risking?

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Post by Compostwoman on 10th November 2010, 9:02 am

It is one thing to get some free range mould on a jar of jam which arrived after the lid was opened....which is what one usually sees. Which is the " scrape it off plus a bit underneath" scenario

It is another thing to have a jar where it is mouldy inside before the lid has been opened, which is what we are talking about here.


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Post by Sparhawk on 10th November 2010, 9:17 am

I normaly wash my jars out, rinse with some milton then put them in the preasure cooker for a while...

Belt & braces stuff & seems to work...


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Post by polgara on 10th November 2010, 12:19 pm

Me too Elen

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] Enjoy every second of your life, because time races by so much quicker than you think...

So take care of yourself, be Happy, Love Deeply and enjoy life!


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Post by Compostwoman on 10th November 2010, 12:22 pm

Me too, but not in this instance I think!

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Post by Aberlemno on 10th November 2010, 6:31 pm

Ah, gotcha now. Have to say, once it has mould in it then it's the bin really. Hairy home-made Christmas presents are generally a no-no! Unless they're for the m-in-law!

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Post by Compostwoman on 10th November 2010, 7:57 pm

Mmm definately if it is hairy BEFORE the lid comes off for the first time.... Shocked

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Post by Guest on 10th November 2010, 9:26 pm

I found this which answered some of my questions ... http://chowhound.chow.com/topics/543542

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