- Home
- Products
- Meat and Poultry
- Fish and Shellfish
- Dairy
- Fruit, Fruit Products
- Vegetables
- Sauces, Dressing, and Dips
- Condiments, Herbs & Spices, Spreads
- Ingredients for Cooking
- Beverages
- Prepared Foods
- Bakery Goods and Sweets
- Munchies
- Grains, Pasta, and Cereal
- FAQs
- FAQs on Bacteria
- FAQs on Cookware
- FAQs about Definitions
- FAQs on Dropped Food
- FAQs on Farmers' Markets
- FAQs on Food-borne Illness and Mishandling of Food
- FAQs on Food Product Dating
- FAQs on Food Safety
- FAQs on Food Wrapping
- FAQs on Freezing Food
- FAQs on Leftovers
- FAQs on Mold
- FAQs on Organic Food
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- FAQs on Preservatives
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Is Chocolate Good For You?
- Food Fraud: Are you paying for scallops and getting shark meat?
- Nine FAQs about Food Labels
- Quiz Yourself! Check Your Knowledge about Food Temperatures
- Some Shelf Life Info, General and Specific (Spirits, Defrosted Veggies, Green Tea, and More)
- Ten FAQs about the Prickly Pineapple
- What’s in My Water? Answers to FAQs
- Tips
- Books: Food for Thought
- Food Safety/Food Recalls
- Introducing our Advisory Board Scientists
- Produce: handling tips; recalls
- Seasonal Tips
- Shelf Life Tips
- Tips for Carry-along Lunches for Work and School
- Tips for Freezing Food and Freezer Care
- Tips About Genetically Engineered Foods
- Tips for Grocery Shopping
- Tips for Holidays
- Tips on Kitchen Equipment
- Tips for Refrigerating Food and Refrigerator Care
- Other Tips
- Microwave Cooking
- The 10 Most Dangerous Foods To Consume While Driving
- Are Your Kids Home Alone after School? Educate Them about Snacking
- Eggies™ to the Rescue?
- Ever Eaten “Glued” Food?
- Food Preservation--Low-tech Past, High-Tech Present and Future
- In Defense of Processed Food
- New Uses for Old Food: Try 'Em Out!
- Tofu: Water Regularly, Consume Promptly
- What This Site Is All About and How to Navigate It
- About Us
- In the News
- Media
How long after purchase will jelly, jam, or preserves remain good to eat?
Unopened jars will remain good for about a year. The "best if used by" date on the product refers to the last date that the product will be at its peak quality. That date is not about safety. Note that some of these products have a "use by" date months past a year in the future.
However, the low-sugar varieties may lose color and texture more quickly because the sugar in the regular product acts as a preservative.
For a discussion of the shelf life of open jars, click here: http://shelflifeadvice.com/content/jelly-jam-and-preserves.
Source(s):
University of Wisconsin "Jams, Jellies and Fruit Preserves"
National Center for Home Food Preservation "Jams and Jellies"
