Seeking canning (eating?) advice for jam

[grubn]

About 3 summers ago, I was a little overzealous with the jam making and I have about 3 dozen jars of blueberry jam left. Is it still ok to eat?

I've done some internet searches on the question, and the feds say toss after a year but considering their stance on things like eggs, which I regularly ignore without ill health affects, I'm wondering if I actually need to throw them away. The jam *looks* fine and the seals are still intact . . . the inner thrift in me is loath to throw them away, but a hospital visit is obviously more costly (in many ways, not just $$).

Thanks in advance for any advice!

[bushwickgirl]

If your seals are good and your product has been stored properly, I'd say feel free. The jam may or may not have good quality at three years of age, but I can't see where it would be inedible. You may or may not have read through the link: http://www.uga.edu/nchfp/how/can_07/s... but this quote from the NCHFP is worth posting, for other posters if not for you:

"For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time. All home-canned foods should be stored in a cool, dark, dry place, between 50-70°F. Over extended periods of time, however, changes in color, flavor, texture and nutrient content of home-canned jams and jellies is inevitable. A typical full-sugar fruit jam or jelly should be safe to eat if the jar seal remains intact and the product shows no visible signs of spoilage from molds or yeasts.