I just made and canned jam today using the water bath method. I believe I canned them properly, as the seals are set, but I went back to do more research after and saw advice saying to only use recipes that have been properly tested. I got excited and totally winged it :/ I made one jam using this recipe: https://www.smells-like-home.com/2023/06/cherry-rhubarb-jam-recipe/ but I added in thyme leaves and didn't end up using vanilla, and then the other jam I made I used about 500g strawberries, 300g peaches to 200g sugar, the juice of a whole lemon, about a tablespoon of basil (maybe more) and red chili flakes. I didn't use pectin in either recipe.
I am VERY afraid of botulism. Can anyone with more experience tell by these recipes if I've f*cked myself?
Edit: I followed this video for canning instructions: https://www.youtube.com/watch?v=WB3jZKzJBus&t=501s
by poolboy669
2 Comments
I don’t see canning instructions in the recipe you linked. What process did you follow to can the jam?
The good news is, with high acid foods like jam, botulism is very unlikely, but that’s not the only thing that can grow in improperly preserved food.
This is a refrigerator jam, as long as it’s refrigerated and stays refrigerated it’s safe. if you attempted to water bath this, it is not shelf stable and should be refrigerated