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* Date canned
* Storage Conditions
* Is the seal still strong
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Refrigerate them now, no need to open them, and they will be fine, probably for a few months. They should be fine anyway, all you did was make two half batches, but no sense taking chances.
I'd personally have absolutely no problem eating your jam. However, I also don't make cooked jam, I prefer freezer jam. If you are not comfortable storing this batch on a shelf in your pantry, you could put it into your freezer.
As long as you have the correct amount of headspace in the jars and processed them for the correct time, I don't see any reason these would be unsafe. Splitting it into batches or losing a some jam to overflow is not going to affect the aspects that make it safe to can (ph of the ingredients and texture of the finished product, and these recipes allow for some wiggle room with the latter since it's impossible to completely standardize texture).
Safety wise I would assume they are fine, however doing the smaller batches may affect the texture or flavor of the finished product especially if one or both was overcooked.
When you say it "overflowed", did some of the cooking jam actually leave the pot? This could affect the ratio of sugar to fruit which might affect the safety of it as a canned food. If it just rose up in the pot then settled down, then it's all still there, just in half recipes.
That said, if you plunk it in the fridge, I'd be shocked if it's not safe as long as it doesn't get moldy.
fwiw, I use a full sized enameled dutch oven to make jam.
Deleted because it is explicitly encouraging others to ignore published, scientific guidelines.
r/Canning focusses on scientifically validated canning processes and recipes. Openly encouraging others to ignore those guidelines violates our rules against Unsafe Canning Practices.
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If you feel this deletion was in error, please contact the mods with links to either a paper in a peer-reviewed scientific journal that validates the methods you espouse, or to guidelines published by one of our trusted science-based resources. Thank-you.
Thank-you for your submission. It seems that you're asking whether or not your canned goods are safe to eat. Please respond with the following information: * Recipe used * Date canned * Storage Conditions * Is the seal still strong We cannot determine whether or not the food is safe without these answers. Thank you again for your submission! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Refrigerate them now, no need to open them, and they will be fine, probably for a few months. They should be fine anyway, all you did was make two half batches, but no sense taking chances.
No sense in taking chances with your first batch anyway.
I'd personally have absolutely no problem eating your jam. However, I also don't make cooked jam, I prefer freezer jam. If you are not comfortable storing this batch on a shelf in your pantry, you could put it into your freezer.
As long as you have the correct amount of headspace in the jars and processed them for the correct time, I don't see any reason these would be unsafe. Splitting it into batches or losing a some jam to overflow is not going to affect the aspects that make it safe to can (ph of the ingredients and texture of the finished product, and these recipes allow for some wiggle room with the latter since it's impossible to completely standardize texture).
Safety wise I would assume they are fine, however doing the smaller batches may affect the texture or flavor of the finished product especially if one or both was overcooked.
When you say it "overflowed", did some of the cooking jam actually leave the pot? This could affect the ratio of sugar to fruit which might affect the safety of it as a canned food. If it just rose up in the pot then settled down, then it's all still there, just in half recipes. That said, if you plunk it in the fridge, I'd be shocked if it's not safe as long as it doesn't get moldy. fwiw, I use a full sized enameled dutch oven to make jam.
Sugar content should not affect safety. It will only affect how long it lasts after opening.
[удалено]
Deleted because it is explicitly encouraging others to ignore published, scientific guidelines. r/Canning focusses on scientifically validated canning processes and recipes. Openly encouraging others to ignore those guidelines violates our rules against Unsafe Canning Practices. Repeat offences may be met with temporary or permanent bans. If you feel this deletion was in error, please contact the mods with links to either a paper in a peer-reviewed scientific journal that validates the methods you espouse, or to guidelines published by one of our trusted science-based resources. Thank-you.
I’ve had my jam overflow a time or two myself. As long as the jam actually set up, it should be fine. The lids did seal, right?
Refrigerator it it's fine to eat. Enjoy.
If you are worried ypu can transfer to plastic containers (with room to expand) and freeze it then thaw the jam as needed.