Can jam go in the fridge?
By
Dr Juliana Davies de Oliveira (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Juliana Davies de Oliveira graduated in Biological Sciences with an emphasis on microbiology and immunology. She is PhD in Biochemical Process Engineering. With more than 15 years of experience, she has expertise in Bioprocess, Fermentation, Industrial Microbiology, Biotechnology, Bioinputs, Biopolymer and Bioinsecticide production and Biosecurity.
Dr Juliana Davies de Oliveira’s Highlights
- Researcher Consultant at the SENAI Innovation Institute (ISI – SENAI CETIQT) and member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
- Postdoctoral fellowship at the Catholic University of Brasilia/Brazil in the Postgraduate Program in Genomic Sciences and Biotechnology
- International Experience in Barcelona/Spain – Department of Chemical, Biological and Environmental Engineering at the Autonomous University of Barcelona/Spain.
- Coordinator and technical-scientific responsible for the Laboratory -Platform of Fermentation in Scale Pilot up to 125 L (Catholic University of Brasilia/Brazil)
- Collaborating researcher at the University of Brasilia/Brazil
- PhD and master’s degree in Chemical and Biochemical Process Engineering at the Federal at the University of Rio de Janeiro/Brazil
- Undergraduate professor at Catholic University of Brasilia/Brazil
- Bachelor’s degree in Biological Sciences: Microbiology and Immunology at the Federal University of Rio de Janeiro/Brazil
Professional profile:
Dr Juliana Davies de Oliveira was a Researcher Consultant for the Biotechnology platform of SENAI CETIQT/SENAI Institute of Innovation in Biosynthetic and Fibers, linked to the fermentation area. In addition, she was a member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
She played a role in leading the fermentation laboratory, including operational training of equipment; installation of a pilot fermenter at the Catholic University of Brasilia/Brazil.
She additionally was an undergraduate Professor in the Biological Sciences, Pharmacy and General Training courses in Postgraduate Courses (Catholic University of Brasilia/Brazil)
She was a researcher at the University of Brasilia/Brazil.
Besides that, Dr Juliana Davies de Oliveira has done a technical visit to the Autonomous University of Barcelona/Spain
Furthermore, she has experience in reviewing scientific articles at the Brazilian Journal of Microbiology and the Microbial Cell Factories.
Education:
- 2020 – Postdoctoral in Genomic Sciences and Biotechnology at the Catholic University of Brasilia/Brazil
- 2014 – PhD in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2010 – Master’s degree in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2008 – Bachelor in Biological Sciences (Microbiology and Immunology) at the Federal University of Rio de Janeiro/Brazil
Relevant Published work & citations of Dr Juliana Davies de Oliveira
Articles
De Oliveira, Juliana Davies; Carvalho, Lucas Silva; Gomes, Antônio Milton Vieira; Queiroz, Lúcio Rezende; Magalhães, Beatriz Simas; Parachin, Nádia Skorupa. Genetic basis for hyper production of hyaluronic acid in natural and engineered microorganisms. Microbial Cell Factories, v. 15, p. 119-126, 2016.
Oliveira, Juliana D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Low Cost Production of Pullulan Obtained From Granulated Sugar and Different Nitrogen Sources. International Journal of Engineering and Technology, v. 15, p. 11-17, 2015.
Oliveira, Juliana D.; Pimenta, Flávia D.; Lopes, Lea M. A.; Sérvulo, Eliana F. C. Rheological Analysis of Biopolymer Produced by Aureobasidium pullulans in Different Sources of Nitrogen. Macromolecular Symposia (Online), v. 319, p. 143-149, 2012.
Patents
De Oliveira, Juliana Davies; Parachin, N. S.; Gomes, A. M. V.; Carvalho, Lucas Silva; Magalhães, B. S. Levedura recombinante da espécie Kluyveromyces lactis para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602018; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016
De oliveira, juliana davies; parachin, nádia skorupa; gomes, a. M. V.; magalhães, b. S.; carvalho, lucas silva. Levedura recombinante da espécie Hansenula polymorpha para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602019; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016.
Book Chapters
Silva, O. B.; Carvalho, Lucas Silva; Almeida, G. C.; Oliveira, Juliana D.; Carmo, T. S.; Parachin, N. S. Biogas – Turning Waste into Clean Energy. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 161-180.
Carvalho, L.; Silva, O. B.; Almeida, G. C.; Oliveira, Juliana D.; Parachin, N. S.; Carmo, T. S. Production Processes for Monoclonal Antibodies. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 181-198.
Conference Papers
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; De Paula, R. C. M.; Sérvulo, Eliana F. C. Avaliação de metodologia para recuperação de pululana livre de melanina. In: 12º Congresso Brasileiro de Polímeros, 2013, Florianópolis. 12º Congresso Brasileiro de Polímeros, 2013.
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Produção de pululana em função das concentrações de carbono e nitrogênio. In: XIX Simpósio Nacional de Bioprocessos, 2013, Foz do Iguaçu. XIX Simpósio Nacional de Bioprocessos, 2013.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Produção de pululana a partir de matéria-prima de baixo custo. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 68.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Avaliação reológica do biopolímero produzido por Aureobasidium pullulans em diferentes fontes de nitrogênio. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 19.
Oliveira, J. D.; Pimenta, F. D.; Lopes, L. M. A.; Sarquis, M. I. M.; Servulo, E. F. C. Seleção de estirpe e fonte de nitrogênio para produção de biopolímero a partir de matéria-prima de baixo custo. In: XVII Congresso Brasileiro de Engenharia Química, 2008, Recife. XVII Congresso Brasileiro de Engenharia Química, 2008.
Oliveira, J. D.; Servulo, E. F. C.; Pimenta, F. D.; Lopes, L. M. A. Utilização de matéria prima de baixo custo para produção de biopolímero. In: IV Simpósio de Microbiologia Aplicada, 2009, Rio Claro/SP. Holos Environment – Suplemento 1 – IV Simpósio de Microbiologia Aplicada, 2009. v. 9.
You can view some of Dr Juliana’s work below and links to her professional profile:
Research Gate: https://www.researchgate.net/profile/Juliana-Oliveira-2/research
Google Scholar: https://scholar.google.com/citations?user=G3ZLG84AAAAJ&hl=pt-BR
Linkedin: linkedin.com/in/juliana-davies-de-oliveira-285749197
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we are going to answer the question “Can jam go in the fridge?”. We will discuss how long you can keep jams at room temperature and how long it can last after opening.
Can jam go in the fridge?
Yes, jam can go in the fridge. It can also remain stable at room temperature while it is unopened because it contains a lot of sugars, which act as a preservative for jams.
You can put the jam in the fridge once you’ve opened the jar. After taking as much as you need, ensure to carefully close the jar and return it to the refrigerator. (1)
This guarantees that the jam keeps its quality for as long as possible and reduces the risk of microbial infection, which might cause it to deteriorate.
.
Can I keep my handmade jams on the shelf for a long time?
It is advised that all home-canned goods be consumed within a year for the optimum quality. (1)
Most homemade jams and jellies that are created from a proven formula and treated in a canner should keep their optimum quality and taste for up to a year.
They should be kept in a cool, dark, and dry environment between 50 to 70 degrees Fahrenheit.
If the jar seal is unbroken and the food displays no apparent symptoms of spoiling from molds or yeasts, the jam should be safe to consume. (1)
Because they lack the complete preservative properties of sugar, reduced sugar jams may degrade in color and texture more rapidly. With less sugar available, certain fruits may brown more rapidly. (1)
What are the factors that affect jam storage?
Generally, mold can not grow easily on jam because jam is made from acidic fruits and due to their high concentration of sugar within the jams and jellies. However, mold can develop in several cases. (2)
By sealing jars while they are still warm from sterilization, the amount of air above the surface is reduced, thereby limiting the presence of oxygen.
However, once a jar is opened, the oxygen limitation is no longer effective, and it also allows potentially contaminating microbes to enter.
It’s worth noting that fungi, including yeasts, which can grow on the surface of jam, exhibit resistance to high sugar levels and may even thrive in such conditions. (2)
Low sugar jams are particularly vulnerable to fungi and yeasts which can tolerate high sugar levels. (2)
Moreover, if you add your prepared jam to an unclean and unsterilized jar, bacteria can contaminate your product and develop easily. (3)
Furthermore, lack of refrigeration after opening can lead to mold development, however, some molds can proliferate at refrigerator temperature and secrete toxins and lead to food spoilage and poisoning. (2)
How long can I store the jam after opening it?
According to the United States Department of Agriculture, if the jam is in the pantry from the date of purchase, it can last from 6 to 18 months, and if it is refrigerated after opening, 6 to 12 months.
In general, the preservation of jams involves implementing a combination of measures to hinder spoilage. These measures typically include adjusting the pH level, reducing water activity through the addition of solutes, applying heat treatment, and utilizing preservatives.(4)
Different types of jams have different shelf lives depending upon the ingredients that are used to make them and the processing techniques they have to go through.
Full Sugar Jam
Unopened store bought jam lasts for about 6 to 18 months when stored in a cool, dry and dark corner of your pantry, away from direct sunlight and heat.
As long as the jar sea remains intact and there are no visible signs of spoilage such as the presence of molds or yeasts, a typical fruit jam or jelly made with full sugar should be considered safe to consume. (5)
Homemade jam
It is recommended that all homemade jam be consumed within a year. Most homemade jams should retain the best quality and flavor for up to that recommended time. (5)
Homemade jams should be kept in the refrigerator for only 1 month after opening. (1)
Low sugar or sugar-free jam
Reduced sugar jams have a higher likelihood of experiencing faster deterioration in terms of color and texture since they lack the comprehensive preservative effects provided by sugar.
Additionally, certain fruits may darken more rapidly when there is less sugar present. Any flavor changes that occur over time become more apparent in reduced sugar jams, as they are typically masked by the higher sugar content in regular jams. (5)
Jams with lower sugar content or no added sugar may have a relatively shorter shelf life when refrigerated and opened compared to those prepared with the traditional amounts of sugar. (5)
Other FAQs about Jam that you may be interested in.
Can you eat kaya when pregnant?
Can you eat jam when pregnant?
Can you eat jam when you have diarrhea?
Conclusion
In this brief article, we answered the question “Can jam go in the fridge?”. We discussed how long you can keep jams at room temperature and how long it can last after opening.
References
- National Center for Home Food Preservation. Making Jams and Jellies.
- Isaac, S. Why does jam go mouldy, even in the fridge?. Mycology Answers. University of Liverpool.
- National Center for Home Food Preservation. General Canning Information.
- Vilela Borges, S., Shelf Life of Jams in Polypropylene Packaging. Universidade Federal de Lavras, Departamento de Ciencia dos Alimentos.
- National center for home food preservation. Frequently Asked Jam and Jelly Questions.
- United States Department of Agriculture. Food Keeper.
