Melba's Jammin' wrote:
>
>> I am going to have to go through my old jams and throw out some of the
>> old stuff. In the past I made way too much. There are some that have
>> been there for more than 10 years. I'm not going to take a chance on it.
>> It seems such a waste.
> (snip)
>
> What's your concern about the age of the jam, Dave? If it is still
> sealed and was properly processed and stored (cool, dark place), you
> shouldn't have any problems with it, even if it's been around for some
> years. It will have lost quality and, likely, color may have changed
> some, but as far as *wholesomeness* goes, it would be safe to eat.
>
> *** You're not going to get botulism from it. It won't have molded if
> it was sealed properly. ***
>
> By the way, I'd toss it, too. If you've got any that's no more than,
> say, four years old and you enjoyed it when you made it, don't chuck all
> of it without tasting a bit ‹ it could well be worth keeping around.

The plum shame is probably 15 years old and the sweet cherry more than 10.