Edit: to add, the jar was properly sealed when I opened it.

  • fubarx@lemmy.worldEnglish
    24·
    3 个月前

    I was told by a food research lab you could scoop off the top layer (oxygenated) and consume the rest of jams and sauces.

    I’m not sure I believe them. They were growing large quantities of insects in a smelly, dank room for protein.

    • Synapse@lemmy.worldEnglish
      6·
      3 个月前

      I’ve done this with jam without issues for may years, my parents taught me. It’s fine.

    • TigerAce@lemmy.dbzer0.comEnglish
      61·
      3 个月前

      This is true, but I wouldn’t do it when the jam is very liquid. And if your jam starts to mold fast, it means it doesn’t contain extra chemicals to keep it good as well as much less sugar. So it’s better if it molds faster. Just keep it in the fridge and eat it fast. Many store bought factory jams can stay good for over a year after being opened. Imagine what it takes to keep it from molding.

      • ParadoxSeahorse@lemmy.worldEnglish
        102·
        3 个月前

        No chemicals are necessary, home made jam can last for ages too. More sugar is better, for the jam, as a preservative. Not for oneself but like just eat less jam

        • LeninsOvaries@lemmy.cafeEnglish
          81·
          3 个月前

          So you’re saying you like jam without any chemicals?

          Is your favourite flavour vacuum, neutron star, or black hole?

        • TigerAce@lemmy.dbzer0.comEnglish
          21·
          3 个月前

          I make figs jam without sugar. It’s much healthier but won’t last that long. Tastes amazing!

    • Krudler@lemmy.worldEnglish
      1·
      3 个月前

      No. Look I don’t care how many other commenters are agreeing with you, it’s wrong. The tendrils go deep and just because you can’t see them doesn’t mean they’re not there and not a toxic surprise waiting for you.