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Homemade jam question

Jpan99 Jul 8, 2013 12:25 PM

I made peach jam yesterday. It was 98 degrees and disgustingly humid so I figured that would be the perfect day to have vats of boiling jam and water on the stove!

When I took my filled jars out of the boiling water, all of the lids "popped" shut within a minute except one. I waited about 1/2 hour and it still hadn't popped so I tossed it in the fridge figuring I would just use it right away. However, when I went back to check it, a couple of hours later, the lid had popped and appeared to be sealed tight. Do you think this jar is now shelf stable or was it somehow just related to the temp change and it's not really sealed?

  1. LMAshton Jul 9, 2013 05:41 PM

    It's perfectly fine.

    If it seals within the first 24 hours, it's fine.

    1. Jpan99 Jul 8, 2013 06:11 PM

      I think it is sealed too. As I said it was such a hot day those jars stayed hot for a very long time. I think the cold temp in the fridge helped it pop. Regardless I won't give that jar away but use it myself.

      1. d
        DebinIndiana Jul 8, 2013 05:07 PM

        I think it is sealed. If it is concave, and sounds sharp and not dull when you tap it, it is sealed. I always wait until the next morning to tell if a jar is sealed, after it has cooled off.

        However, you have to feel good about your food, so remember; you can always replace the lid with a fresh one and reprocess it.

        1. g
          girlwonder88 Jul 8, 2013 01:40 PM

          The Blue Book says, I believe, to wait up to 24 hours for the lids to pop-most do pop pretty quickly, in my experience, but I've definitely had them not seal for hours. I think you're probably fine, though it wouldn't hurt to make it the first jar you eat.

          1 Reply
          1. re: girlwonder88
            sunshine842 Jul 8, 2013 05:07 PM

            I've had a few jars out of nearly every batch of jam take hours, or even overnight to pop.

            And they don't always audibly pop...sometimes it happens slowly enough that you just have the button tucked in, and that lid doesn't budge when you push on it with your thumb.

          2. g
            gemini0660 Jul 8, 2013 12:47 PM

            Don't risk it, it's just jam. Best to just enjoy right away and not worry about it.

            1 Reply
            1. re: gemini0660
              1POINT21GW Jul 9, 2013 09:49 PM

              I'm with gemini0660. I wouldn't chance it long-term. Just treat is as refrigerated jam and eat it accordingly.

              I've put non-canned homemade jam in the refrigerator before and had the lid pop down and appear as if it were sealed.

              Again, I wouldn't chance it by storing it at room temperature.

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