A little over 10 years ago, my husband and I decided that we didn't like HFCS (high fructose corn syrup). Not because we think it is worse for your health than other forms of sugar, but mostly because it was an easy indicator for highly processed foods that we wanted to eat in moderation. Being graduate students, the jams we preferred were rough on the budget and we had access to a farm market. So we started making our own jam haven't looked back since.
The local Farmer's markets opened last weekend. And while we still have a few weeks before the fruit starts, it was time for the yearly jam inventory. (Especially as we are planning to go to our first food swap next weekend).
Because it amuses me, here is the current inventory:
|Flavor||Year||Size (oz)||#||Total jars per flavor||Total oz per flavor|
While the advice from the food safety people is to eat most home-canned products within 1 year, you'll notice that we have some older vintages still on the shelves. High sugar jam is surprisingly stable and rarely "lies" about whether it has gone bad. In all of our years of making jam, we've only had 1 jar that we thought had sealed and put on the shelf go moldy. Our typical rule of thumb is 2 years old or less, can be gifted to friends and family, older than that doesn't leave our house.
And yes, we still have one jar from our first batch of marmalade in 2003 aging. I'll let hubby be the guinea pig when we open that one.