How Long Does Homemade Jam Last?

How Do You Make Jam That Lasts?


Here’s how long homemade jam lasts: For homemade jam using sugar and processed by canning in a hot water bath, you can expect to get about two years of shelf life when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to three months.

In the summer during rhubarb season when there are copious amounts of blackberries, blueberries, and strawberries growing in my part of the Adirondacks, we spend a lot of time in the kitchen making homemade jam to last us through the winter. We use a couple of different cooking techniques for making our homemade jam, and each one has a different shelf life, depending on how we process and store our homemade jam.

When answering the question of how long does homemade jam last, it’s also important to understand the difference between jelly and jam. My husband knows how to make jelly and jelly is made from the juice of the fruit, so we can make strawberry jelly with just the juice of the strawberries after we’ve run them through a food mill. But a homemade jam is made with the fruit pulp or the whole crushed fruit. We prefer to make our homemade jam with the whole crushed fruit and have had great success in creating different kinds of homemade jam from whatever fruits are growing near our home.

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How Long Does Homemade Jam Last? Basic Jam Making Recipe


Picking blackberries (black caps) from the bushes alongside the chicken coop for summer jam

I learned how to make peach jam from my grandmother when I was growing up. She had one peach tree in her backyard that gave her enough peaches every year to make exactly one quart of homemade jam. This is the recipe that she used and it yields one ½ pint jar of homemade jam.

  • 2 ½ cups of fresh fruit, cut into chunks, pits removed
  • 1 lemon
  • ¼ cup of sugar, or as desired for taste
  • Pinch of salt
  1. Mix together fruit and sugar in a large pot, and squeeze in the juice from the lemon wedge. (You can even drop in the rest of the lemon wedge after you’ve squeezed the juice out, but remember to remove it later.) Add the salt and mix well.
  2. Cook over medium heat, stirring frequently and gently mashing the fruit as you go.
  3. Bring to a boil and continue to cook at a low boil for about five to eight minutes.
  4. To test the jam for consistency, place a few drops on a frozen spoon and let it sit for a few minutes. Swipe your finger through the jam to test for thickness. If the jam isn’t done to your liking, you can boil it for a few more minutes, adjusting the sweetness by adding sugar if necessary. If the jam is too sweet, add a bit more lemon juice and cook for one to two minutes before testing for taste again.
  5. Remove from heat and allow to cool. Spoon into glass jars and cap tightly, labeled with the date.

You can store this basic homemade jam recipe in the refrigerator for up to three weeks, or freeze it with no further processing for up to six months.

How Long Does Homemade Jam Last? Canning Homemade Jam


If you want to extend the shelf life of your homemade jam, you can process it in a hot water bath (canning). We do this for our low-sugar jams like blackberries and blueberries and anything with rhubarb in it. It takes a little longer, but when someone asks me, how long does homemade jam last, I can tell them that this will make the jam last for at least 18 months when stored in a cool, dry place.

To can your homemade jam in a hot water bath:

  1. Clean the glass jars and lids to remove all traces of dirt, and rinse thoroughly to remove all traces of soap.
  2. While the jam is cooling, boil the jars in a hot water bath for a few minutes to sterilize. Remove each jar, fill with jam to about ¼ inch from the top, and cap with a lid. Place a band around the mouth of the jar and tighten before placing the jar back in the hot water bath.
  3. Keep all the jars in the hot water bath, covered with about two inches of water. Depending on your altitude, you can process the canned jam for at least five minutes, anywhere up to 15 minutes. (Higher altitudes over 6,000 feet above sea level should process for the full 15 minutes.)
  4. Remove the jars from the boiling water and place them on a wooden cutting board or other heatproof surface to cool overnight. At this point, you can also loosen the bands a bit around the mouths of the jars so that they don’t rust in place.

As the jars cool, you’ll probably hear that distinct pop as the lids are sucked down and the heat seal is created. Check to make sure each jar is sealed by testing the lids. If the lids (not the bands) are concave, they’ve formed a seal. Every once in a while, you’ll get a jar that doesn’t seal properly, but don’t worry about it – just let it cool, write the date on it, and pop it in the fridge so you can eat it first.

Homemade Jam Last

How Long Does Homemade Jam Last? Why Use Sugar?

Sugar has an important part to play in food preservation methods and in answering the question, how long does homemade jam last. When used in making homemade jam, sugar not only adds a little bit of sweetness to otherwise tart fruit but also acts as a preservative. When you make homemade jam with sugar, the sugar helps to thicken the jam by drawing the water out of the fruit during the cooking process. After the jam is finished cooking, the sugar acts as a barrier against any harmful bacteria that may want to grow.

You can most definitely use other sweeteners as alternatives to sugar when making homemade jam, or you can leave it out altogether and use unsweetened pectin for thickening your jam. But take note that even when processing your homemade jam, anything made with less sugar won’t last as long on the shelf or in the refrigerator.

For homemade jams made using sugar and processed by canning in a hot water bath, you can expect to get about two years of shelf life when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to three months.

Homemade jams made without sugar and processed by canning in a hot water bath will last about half that long – about one year – when stored in cool, dry place out of direct sunlight. Once opened, use those jams pretty quickly, in about six weeks, to guarantee freshness.

Regardless of how much sugar you put in your jam or whether or not you process your jam in a hot water canning bath, you should always store open jars of jam in the refrigerator. Toss any questionable-looking fruit jam after three months maximum to prevent illness.

What do you say when someone asks, how long does homemade jam last? Do you have any experiences storing homemade jam successfully for long periods of time? Leave a comment and share your stories with us here.

  • When I was young and yes I can still remember. I helped my Mother make grape jam. we had some grapes from a farm my dad knew of. we processed four bushell of grapes. they were stored in our cellar it wasn’t a basement for it was small but cool. We used them for many years. Weused the last of it just before I went into service. the top was like sugar and we had to take it off to spread it on our bread. It was a red brown color but still tasted great after nearly ten years. She used paraffin to seal it so if it had regular canning tops it may have lasted longer It was worth the effort making it for it didn’t contain any preservatives. Do it you wont regret it.

  • Arthur F.

    Homemade jams and jellies only last about a day and half around my house. I wash out the empty jars and they last until the next year. When I was young my mother made a lot of raspberry jam as we had a very large area of red raspberries. Mt other made many other types as well but for storing the jam she would wait for the jars of jam to cool and then she would melt wax and pour on to of the jam. The wax would harden and leave a depression in the middle so just when the wax wax was setting up my mother would top off the jars with a bit more wax. The jams were stored with lids in a cool dark cabinet. To use we broke the layer of jam in half with a knife and fished out the was. the wax was washed and stored for melting down the next year. All of her jams lasted until the next season when she made more.

    • Grandma made all the jams and jellies and sealed them w wax and kept in a store room in the house her Kelly’s and jams last 60 years and just as yummy as the day she made them

  • An elderly neighbour gave us some 17-year-old plum jam she had made. It had not gone mouldy and was delicious.

  • just finished a jar of apple and ginger jam hot bath method made in 2004 and it was delicious and no after effects

  • I spend a huge amount of time each year making jam. Raspberry, blackberry, plum conserve, plum jam, blueberry. Usually give lots for gifts but that which we keep lasts about a year. I did discover a raspberry jam in the pantry from 2004 and it was still delicious. Using proper canning techniques and the right ratio of sugar to fruit and the jam can last for decades.

    • Hi, you said that you opened a preserve from 2004 and it was still fine. You also mentioned that if you use the right ratio the jam will last. There are so many different opinions out there about this. What is the right ratio of fruit to sugar you use?

  • William S.

    From memory of my mother’s process for canning, she didn’t use a hot water bath. She used a pressure cooker that allows higher heat and preserves longer than just hot water. With 6 of us, the supply was regularly turned. I would estimate that jam lasted 5 years or longer. The keys are to bring temperature to a point that kills most bacteria or mold and getting a good vacuum seal. Some jams or jelly was sealed with wax. It was used first with vacuum lid jars used later.

  • I was given some jelly made with pectin and it was made in summer of 2017 so it’s almost close to a yr old. I put it the refridgerator not opened so my question is is it safe to eat. She also uses sugar with pectin I don’t know why. Is paraffin still good to use cause that’s all my mom used. I wish I could’ve taken the time to learn how she did it, was the best jellies ever ate.

  • When I boil the jars in the hot water while the jam is cooling should I allow the the jars to air dry before putting jam inside?
    Or should I remove the jars turn them down until all removed then pour jam Inside? Also when I seal the jams to boil to create vacuum seal what is now best to seal it with?

  • Hi, does the hot water bath (canning) works for Strawberry/Raspberry Jam that was cooked using jam sugar? Thanks

  • If I made a large jar of Jam, and it’s only me, since I don’t eat as fast as fridge life. can I remove some of the jam from the canning, place in a smaller jar to keep in the fridge to use and re can the rest again? using the hot water bath, and re store? and does the fill line still have to be at the top, or can I re seal a half jar? Thank you I hope I make sense.

  • My husband found a jar of raspberry jam that his mom made in 1999 (it’s now 2019). She was careful and made great jams, but I have doubts about using it (flavor still there?). It’s being boiled to remove the risk of salmonella or botulism. Any other thoughts?


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