In article >, "dizzi"
> wrote:

> Could someone tell me what the shelf life is for homemade jams and
> jellies? I had peach jam for 2 years that became darker in color. Is
> it still safe to eat?

> Thanks

Recommended use is within a year. Practical use is much longer than
that. I chuck stuff after three years if I can't give it to someone
who'll eat it soon. :-) The color change isn't an indication of safety
as long as you've got tight seals on the lids. Red jams (especially the
low-sugar or fruit-only spreads) tend to go to an unappealing brown -
makes them a pain in the neck for the commercial producers of same.
One of the things sugar does is help preserve the color, too. If you
pop a lid and find mold (not likely), I'd chuck it. Otherwise, a small
taste will tell you if you want to keep eating it. You're not going to
get botulism poisoning from jam or jelly.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.