I made a jam out of raspberries a girl outside of my house. Sealed them properly and have been storing them inside a room temperature cabinet for probably five months. I finally opened one today and there was gunk on the inside of the lid. It looks like darkened fruit guts I guess. I provided a picture And a picture of the inside of the jar
can somebody please let me know if this would be safe to consume as this is my first time canning/jarring I really hope it’s not going to waste!
Thankyou!!
by CURTISYYY
17 Comments
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What recipe did you use?
Edit – the OP is downvoting everyone who tells them open kettle isn’t safe. 🙄 lmao
It looks like an ink monster lives in your jam.
What does “sealed them properly” mean? Did you follow an approved process for water bath or pressure canning?
It doesn’t look okay to eat, unfortunately. For next time, this site has instructions for water bath canning, and safe recipes:
https://www.healthycanning.com/water-bath-canning-step-by-step
Recipes by ball, bernadin, and the usda are also safe and tested.
The thing with the internet is that people can say anything, and give recipes and instructions that aren’t sound. Next time you’ll have much better results with a tested recipe.
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It has to smell off with a photo like that
Throw it away. It looks like spoiled vomit.
There is a lot of advice on the internet that’s not safe to follow. Good for you for trying to make the jam. Unfortunately I would tools all of this batch and try again next time. The healthy canning website has safe methods and recipes, as do Ball canning books and most county extension offices or university extensions. I hope you give it another try.
I’d toss this,
I’m sorry, I did read the description of your preparation and based on that and the lid, this is likely dangerous to eat.
For any jam or jelly, I recommend official usda or ball recipes. Fully hard boil until stirring didn’t diminish it (about 220 degrees) and then immersed boiling water bath for 10 minutes.
Throw it out (and the rest of the batch) and treat this as a relatively cheap learning opportunity. Everyone has made mistakes canning. Heck, my mom and I used to do that whole paraffin wax thing on strawberry jam in the 80s, and now I shudder at that.
Check out Healthy Canning for instructions on how to properly can and a pletora of tested recipes. The Complete Ball Book of Canning is another great resource.
Bad lids and exposure to oxygen. Not sealed at all.
asks for help.
Is given feedback.
“no, not like that!!”
Congratulations. You have successfully grown bacteria in your petri dish.
Oof yeah its toast