Michigan State University Extension
Preserving Food Safely - 01600966
10/13/97

### PREVENTING SPOILAGE OF JAMS, JELLIES

        Even  though  sugar helps preserve  jellies  and  jams,

    molds
     can grow on the surface of these products.   Research

    now
    indicates that the mold which people usually scrape  off

    the
     surface of jellies may not be as harmless as it  seems.

    Mycotoxins
     have  been found in some jars  of  jelly  having

    surface
     mold growth.  Mycotoxins are known to cause  cancer

    in
     animals;  their  effects  on  humans  are  still   being

    researched.

        Because of possible mold contamination, paraffin or wax

    seals
     are  no  longer recommended  for  any  sweet  spread,

    including
     jellies.  To prevent growth of molds and loss  of

    good
    flavor or color, fill products hot in hot sterile half-

    pint
     Mason  jars,  leaving  1/4 inch headspace,  seal  with

    self-sealing
     lids, and process 5 minutes in a boiling-water

    canner.
     Correct process time at higher elevations by adding

    1
     additional  minute  per  1000 ft.  above  sea  level.  If

    unsterile
     jars  are used, the jars should be  processed  l0

    minutes.
     Use of sterile jars is preferred, especially  when

    fruits
     are low in pectin, since the added 5-minute  process

    time
    may cause weak gels.

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