Jam will keep in the refrigerator up to three weeks and on the shelf for up to 1 year. If jam is not processed in water bath, store in the freezer up to 3 months.
As with all jams, it is vitally important to measure the sugar and fruit accurately. Use “reduced sugar”-specific pectin if you want to reduce the amount of sugar. It is made specifically for low sugar recipes. Regular pectin requires the right amount of sugar to gel properly.
Jam typically gets foamy across the top while cooking. After removing the jam from the heat, you can stir in ½-1 tablespoon of butter to reduce the foam.
Check that the lids are sealed and secured before storing on the shelf. Jars that do not seal properly should be stored in the refrigerator.