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No water bath jam

Hello,

I made my first batches of strawberry jam in the fall. I still have some jars left. The person who showed me what to do told me that filling the sterilized jars, sealing them, and turning them upside down until they were cool would be enough to create a good seal. So I made them that way.

Since then, I haven't heard of anyone else doing this and now I'm afraid that they aren't safe to eat. I've already been through several jars just fine but I'm worried about the others. Is it possible to boil the jars now without opening up the jars, reboiling the jam, and putting them into newly sterilized jars? I made them with about half the sugar since the strawberries were so sweet and the juice of about half to a full lemon per batch.

Are they fine? Should I store them in the fridge? Please help!

For future reference, if I use less sugar, what would the boiling time be for the filled jars?

Thanks!

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  1. That method is not currently recommended by the USDA.
    The concern is that turning the jars upside down may contaminate the seal which leads to poor sealing. Another recommendation is to hot water can the jars to ensure the product is sterilized.

    On the upside, strawberries are acidic and the addition of lemon juice helps. The acidity discourages botulism. Also, the strawberries were cooked.

    Is your jam safe? Most likely yes. People still make jam this way and have not gotten sick.
    If they did get sick, they don't live to tell about it. lol! (Just kidding)

    However, I would hot water can the jam, if I were to make jam. Personally, I would just make freezer jam. The fruit isn't cooked so freezer jam has a "fresh fruit" taste.

    For reference, I like the National Center for Home Food Preservation (USDA).
    http://www.uga.edu/nchfp/

    Another good site is from the jar and lid making company (now owned by Jarden
    )http://www.homecanning.com/

    1. All the things dave_c said are correct.

      Check the seals. If you can remove the lids easily with just your fingers or the lids are flat or convex instead of concave, the seal has gone bad. If you see bubbles or it's fizzy in anyway it's fermenting. Throw it out. If you see mold, throw it out. Some people think you can just scrape the mold off and it will be fine but recent studies show that the mold can extend unseen down into the jam and contaminate the rest of it. Molds producing aphlotoxins are indistinguishable to the eye from molds producing mycotoxins and while the jury is still out it's suspected that aphlotoxins may be cancer causing. If you have any doubts about the jam just throw it out. Your peace of mind and your stomach are more valuable than a couple of jars of jam. You have no worries where botulism is concerned. The high acid environment of a jam is not conducive for botulism spores to make toxin.

      If you feel comfortable with the jam, since you made it in the fall, your best bet is to transfer it to freezer containers and freeze what you have left. Freezing it will alter the texture but a good stir after thawing should take care of that. In any case it's too long after having made the jam to reprocess the jars in a water bath. Next season learn how to can using a water bath. It's really very easy and your county cooperative extension probably offers free beginner classes.

      1. I haven't heard of turning them upside down, but I make jam by sterilizing the jars, filling them while hot, and making sure that the lids seal properly

        More worrying is the fact that you used half the sugar called for by the recipe. That means that you didn't actually make jam - jam has to be 67% sugar by weight or more, or it won't keep properly, as the sugar acts as a preservative. 1/2 the sugar plus sealing upside down plus not water bath processing would be too much of a risk for me.

        1. French grandmothers have been making jam that way for generations, and commercial pectin STILL gives that option. You're probably okay - but check it as above.

          Having grown up with a grandmother who hot-water-canned everything, I just can't bring myself to skip the water bath.

          1. I always thought after you got a seal on the jars and heard the ping, you could tighten the screw ring, turn them upside down for maybe ten minutes to redistribute the chunks of fruit so they didn't all rise to the top. Then turn right side up again to let cool and set up.

            13 Replies
            1. re: nemo

              that's AFTER you do the water-bath canning.

              1. re: nemo

                One thought. The contents are still hot when you flip them jars over. The residual heat may soften the sealing compound. It may be better the next day when the jars and contents have cooled.

                However, if you aren't having any problems, maybe it's not a prob.

                1. re: dave_c

                  it won't soften them any more than the sterilization process or the boiling water bath.

                  You WANT to soften the sealing compound with heat -- that's what makes the seal.

                2. re: nemo

                  Don't tighten the screw ring down until the jar and seal has cooled completely. If you tighten the ring or flip the jar upside down while the seal is still warm you could disturb and compromise it.

                  To help prevent floating fruit, macerate the fruit overnight with 1 cup of the sugar from the total amount used in the recipe. It will draw liquid from the fruit (reducing the amount of air in the fruit) and then use the fruit, liquid and all, in your recipe. Air that is in the fruit itself (and raw packed tomatoes), not the bubbles that you release while packing the jars, is what causes the fruit to float. I haven't tried this for pepper jelly but it solved the floating problem for summer fruit jams and whole fruit preserves for me.

                  Another way to distribute the fruit or peppers through the jam or jelly, is to skim it, then wait 10-15 minutes, then very gently stir before ladling into jars. If the fruit is still floating after the water bath, wait until the jar is just warm to touch, pick it up and swirl it in every direction EXCEPT upside down. You may have to do this several times.

                  1. re: morwen

                    I attended a jam making workshop last weekend and we were taught just the opposite. No water bath, and after jars were filled, we tightened the lids, turned them upside down for about 10 minutes, then right side up. I wonder if new methods have been introduced in the past 3 years?

                    1. re: deb_lb

                      That isn't new method -- that's an old, old method that has since been proven to be unreliable and unsafe by, oh, just about everyone.

                      Keep it to a water bath and keep it safe!

                      The instructors are being irresponsible by teaching this method.

                      (and yes, I've tried it -- it's the only batch I've ever not water-bath sealed, and it's the only batch I had to toss because it went moldy)

                      1. re: sunshine842

                        Oh dear….I made the apricot jam last night. All lids are sealed (no popping), but now I'm concerned. I don't suppose there's anything I can do now?

                        1. re: deb_lb

                          I would take the lids off, replace with new lids (because turning them upside-down allows leakage that keeps the lids from sealing properly) and process with water-bath.

                          1. re: sunshine842

                            I had some seals on my raspberry jam fail when I canned them. I would like to remove the lids and water bath them. Do I need to remove the jam from the jars and heat it or just replace the lids and water bath them?

                            Thanks

                            1. re: kmtaylor6

                              I'll quote the experts on this one:

                              http://www.freshpreserving.com/tools/...
                              At the bottom of the page, it says you can reprocess within 24 hours; otherwise, you'll have to refrigerate or freeze the jam.

                              and

                              http://nchfp.uga.edu/how/general/cann...

                              Basically says to just toss it if you don't find it quickly.

                              (do bookmark those sites -- they're pretty widely considered the gospel for home preservation!)

                              1. re: sunshine842

                                Thanks, that is helpful. I did find them immediately and reprocessed them. The question is what does that mean. Just the water bath part? I was not sure so I reboiled the jam and then did the water bath. They all sealed the second time.
                                :]

                                1. re: kmtaylor6

                                  reprocess means you just re-do the water bath part, but it's not wrong to re-boil the jam, and definitely adds a degree of security.

                                  Glad all turned out well.