Martijn Faassen on Nostr: npub1zdp33…2vqv8 I think the most important factor is sugar content: jam with high ...
npub1zdp33shl69xr0uq3x8n5gsjykq9upycwh6nqm02c3f6x0frrn0dq42vqv8 (npub1zdp…vqv8)
I think the most important factor is sugar content: jam with high sugar content is more stable than less sugar, as the sugar acts as a preservative. My homemade sweet fruit cordials also keep a long time without going bad for that reason.
This is likely also one reason your honey trick works.
The US internet is full of canning procedures but I don't bother with canning for cordials and jams. Sweet enough, plus acid to keep the botulism away makes it safe.
I think the most important factor is sugar content: jam with high sugar content is more stable than less sugar, as the sugar acts as a preservative. My homemade sweet fruit cordials also keep a long time without going bad for that reason.
This is likely also one reason your honey trick works.
The US internet is full of canning procedures but I don't bother with canning for cordials and jams. Sweet enough, plus acid to keep the botulism away makes it safe.