This morning, as you were going to spread your slice of bread, you noticed that a whitish film was floating on the jam. Immediate reflex: you take the jar to throw it in the trash, slightly guilty of so much waste. But should you really throw away all the jam or is the intact part still edible?
Mold, microorganisms that grow on jam
Mold most often develops after opening the jam, when a jar remains exposed to the open air for too long. A poorly sterilized lid, excess humidity, or a lack of sugar, which acts as a natural preservative, can also be the cause.
The responsible fungus, called Eurotium herbariorumis generally harmless to humans, although it can cause some digestive disorders or allergic reactions. But be careful, it is still not recommended to consume damaged jam, of course.
Should you throw away a jar of jam with traces of mold?
But if the traces of mold are just beginning, on one side of the pot, what should you do? It all depends on the extent of the damage and the profile of the consumer, according to dietician Raphaël Gruman.
“Theoretically, you have to throw the pot away to avoid any risk“, he believes. “But in reality, it depends on the person. Some, in good health, have an immune system strong enough to deal with a possible toxin from the mold. They may possibly present with a slight stomach ache or diarrhea, without major consequences for health.“.
The specialist, however, nuances this. “Fragile populations, such as immunocompromised people, pregnant women, children and the elderly, should apply the precautionary principle and completely avoid moldy jam.”
If you are not in this category of people, simply generously remove the damaged part, transfer the healthy jam into a clean, sterilized jar, then close the lid tightly.
“You can also trust your senses: if the jam gives off a suspicious smell or a pungent taste far from the original fruit, don’t take any risks, throw it away.”adds the dietitian. “But if it seems normal and you are in good health, you can consume it without risk.”
Good actions to avoid mold in jams
To prevent the formation of mold, everything starts even before cooking, if you prepare your homemade jam.
- The jars must be perfectly sterilized: immerse them in boiling water for around twenty minutes once filled, then let them dry upside down on a clean cloth;
- Also note that a dash of lemon juice added during cooking of the fruit strengthens the preservation and intensifies the natural color of the jam;
- Once the jars are sterilized, store them in a dry place away from light. After opening, keep them in the refrigerator and, between uses, sprinkle a thin layer of white sugar on the surface to protect the jam from the air;
- Finally, the last unusual but extremely effective gesture: store the pots upside down, lid down. This technique creates a slight air vacuum effect and prevents mold from settling on the surface.