Guides

Storing and using jam – tips

An unopened jar of jam or preserve keeps best stored somewhere cool, dry and dark; once opened, it belongs in the fridge. With a clean spoon, a tightly closed lid and a glance at the best-before date on the jar, the enjoyment lasts right down to the last spoonful.

Storing unopened jars correctly

A sealed jar is happiest in a cool, dry place, such as the pantry or a storage cupboard. Direct sunlight and heat sources, like the spot next to the cooker, aren't good for jam, as the colour and flavour suffer as a result. With FRUCHTSTOFF, the label also advises: store in a cool, dry place.

How long a jar keeps unopened is shown as the best-before date on the jar. This date applies to the unopened state when stored correctly, and it's the reliable guide to go by.

After opening: fridge and a clean spoon

As soon as the jar is opened, it goes into the fridge. The lid should be screwed back on tightly after each use. When taking some out, always use a clean, dry spoon. Dipping in a spoon that's already been in your breakfast or yoghurt introduces crumbs and moisture, which cause the spread to spoil more quickly.

Any leftovers that have been taken out shouldn't be put back into the jar. A small plate or dish for the portion at the breakfast table helps with this.

A jar is easier to use up quickly if it's kept somewhere visible in the fridge, for example at eye level in the door. If you like to have several varieties at home, the small 200-gram jars from FRUCHTSTOFF are a handy size for opening different flavours one after another.

How to tell a jar should no longer be used

A quick look and sniff before each use is all it takes. If the surface shows mould, the jam smells unusual or fermented, or the spread has clearly changed, the jar should be thrown away. This applies even if only a small spot seems to be affected.

Ideas: how to use up the jar quickly

• For breakfast on rolls, toast or pancakes – find out more in our breakfast ideas.
• Stirred into yoghurt, quark or porridge for a fruity sweetness.
• As a filling for biscuits, sweet yeast bakes and muffins, see Baking with Jam.
• As a glaze or sauce for meat and cheese, for example with apricot or redcurrant.
• In a drink: a spoonful of jam in warm milk or buttermilk, as in the recipes under Recipes with jam.

Handy tips for everyday use

Jars with a screw-top lid can be easily resealed after opening. The rim of the jar should be clean before screwing the lid back on, as any residue on the thread can make the lid stick. A damp cloth is enough to wipe it clean; the jar is then sealed again while dry.

Jam that has become too firm can simply be given a quick stir before use. This makes the spread easy to spread again, which is especially handy for fillings and glazes. If you need a portion for baking, take out the amount required with a clean spoon and put the jar straight back in the fridge.

When shopping, it's worth checking the best-before date. If you have several jars in stock, open the one with the earlier date first and keep the rest stored cool and dry in the cupboard.

Jam with honey and storing honey

FRUCHTSTOFF contains 10% honey as an ingredient; for storage, please follow the instructions on the label. If you also keep honey at home, you'll find helpful tips in our guide Storing honey properly Tips for storing honey.

Frequently asked questions