Best Method recommended method with best effort-to-efficacy tradeoff 1-3 months
Refrigerated (Opened)
- Refrigerate promptly after opening keep at 40°F or below to slow yeast and mold
- Keep the lid tightly sealed between uses
- Always use a clean, dry spoon double-dipping introduces microbes and moisture
- Discard if it smells boozy or shows any mold sugar slows microbes but does not stop them forever
Alternative another good method that's just different 1-2 years
Pantry (Unopened)
- Store the sealed jar in a cool, dry pantry
- Keep away from heat and direct light
- Once opened, move to the refrigerator the seal is what keeps it shelf-stable
Fun Facts
- Jam and jelly are naturally self-preserving because their high sugar concentration binds up the water microbes need to grow, an effect called low water activity.
- The difference is texture: jelly is made from strained fruit juice so it is clear, while jam includes the crushed fruit and pulp.