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Jams and Jellies in Fridge --- Or Not?

I blow hot and cold on this. Too many jars of jams and jellies "jam" up my small refrigerator. Seems to me friends in Europe don't keep these things in the fridge at all. Some say Refrigerate after Opening, others don't.
What do you do???????
(Same goes for soy sauce, ketchup, Sriracha, etc.)

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  1. I would rarely keep jam in the fridge - only when it is a particularly high fruit/ low sugar one.

    Soy, ketchup chilli sauces, mustards, etc live in the cupboard, even if they say fridge after opening. They're usually so packed with preservative ingredients that fridging them is pointless.

    1. If we didn't need to refrigerate after opening, then we also would have no need to BWB can them. I put my opened ones in the fridge.

      1. You should always keep opened jars of jam or jelly in the refrigerator. And if you see any mold growth on the top surface, you can be sure that the whole jar is contaminated with the mold's toxins. It is not safe to just scrape off the top layer; the whole jar should be discarded.

        3 Replies
        1. re: bcc

          well, bcc, i don't know if you are a food scientist, but i completely disagree with you. SO much sugar in jams and jellies, you'd have a hard time finding any mold. and if so, i'm guessing it might be like maple syrup mold>> not harmful but remove if you like. of course i could be wrong. but i am also not an alarmist when it comes to this.

          1. re: opinionatedchef

            Exactly, opinionated. Jam making was a way fo preserving fruit well before the invention of refrigeration. The sugar means it's unlikely to go mouldy.

            1. re: opinionatedchef

              SO much sugar in jams and jellies, you'd have a hard time finding any mold.
              ~~~~~~~~~
              wrong. while sugar is good at inhibiting (though not completely preventing) most *bacterial* growth, mold is hardier, and can grow in areas of high sugar concentration. there's actually a particular type of molds - called xerophiles - that thrive in foods with low water activity such as jam or jelly.

              and FYI, removing the *visible* spores isn't going to result in a pure/clean batch - you're still leaving behind a ton of microscopic spores. that doesn't mean the syrup will make you sick, but it isn't mold-free just because you can no longer see the spores.

              i've tossed many a jar of moldy jam when cleaning out the fridge at my folks' house. it happens.

          2. I put them in the fridge when I want cold jams and jellies.

            When I don't, I don't.

            1. Wow, I never gave this much thought until your post, Berkshire Tsarina! Let's see: Jams and Jellies, despite their sugar content, always go in the fridge w/ one exception: If I'm working my way through a particular jam, meaning on my toast daily, I'll keep it out. The soy sauce and mustard go in the cupboard; Sriracha is refrigerated. Mayonnaise, definitely. (Though I have heard it's not necessary, it seems too risky for me.) Ketchup, always the refrigerator. Butter; always refrigerated - I don't have a microwave anymore, so I always need to remember to take it out and let it soften up, which is a risky proposition.
              Thank you for an interesting topic!!
              Oh, oddly enough: I ALWAYS refrigerate my peanut butter.

              2 Replies
              1. re: mamachef

                After stirring my Adams 100% natural peanut butter, it goes into the fridge at my house. It stays pleasantly firm but spreadable that way.

                1. re: sueatmo

                  Same in this house. If I had to state a taste preference, it would be for room temp peanut butter, but I get so peevish about the constant stirring (yeah, I know...such a chore <grin>) that the fridge is a good option. One good stirring, and it holds nicely.