COOPERATIVE EXTENSION • THE UNIVERSITY OF GEORGIA
Even though sugar has a preservative action in jams and jellies, molds can still grow and spoil these products. Mold growth causes product to be lost when it occurs. In addition, some research indicates that mold growth on fruit products may not always be as completely harmless as believed in the past. USDA and the Cooperative Extension Service are endorsing a boiling water canning process for jams and jellies which will make the potential for mold spoilage as small as possible. The cost of ingredients is high enough to make any preventable loss unacceptable.