I’ve made strawberry freezer jam from the Sure Jell recipe (added pectin) where instructions are: “Let stand at room temperature for 24 hours or until set.”
I’m considering a recipe for pineapple upside down cake jam with no added pectin— recipe said to water bath can BUT b/c it’s an untested recipe (not Ball, etc) I think a freezer/fridge jam would be safest.
My question is— there are a lot of warnings about food being left at room temp for two hours or more. Can someone explain the science/safety of leaving fresh jam sitting at room temp for up to 24 hours? Is it okay b/c of the acidity? Thank you!
Recipe: [https://oneacrevintagehome.com/pineapple-upside-down-cake-jam/#recipe](https://oneacrevintagehome.com/pineapple-upside-down-cake-jam/#recipe)
by Utopias-Death-Cargo