Ooops, I left the jelly out, are we going to die?

Ansley Ansley
So, I was up really late last night, made a pb&j before bed and totally left the jelly on the counter. Noticed it about 8 hours later (after waking up, naturally). Still edible or should I toss it?

On a related note, have you ever left a food out of their intended environment, noticed it sometime later and found it to still be edible?
09/10/2013
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Bignuf Bignuf
Quote:
Originally posted by Ansley
So, I was up really late last night, made a pb&j before bed and totally left the jelly on the counter. Noticed it about 8 hours later (after waking up, naturally). Still edible or should I toss it?

On a related note, have you ever left a ... More
Jelly is normally not something that even really needs refrigeration, but
it certainly extends the shelf life. Think about places diners that have little "tubs" of jam and jelly open on the tables all day long. Same as their pancake syrup, they are mostly sugar. While prone to mold and "getting a green film", most take a good while to discolor and spoil. It is astounding the things we put in the "fridge" in the USA, that are "left out" in other countries. Eggs, Butter, Jelly..are all "counter foods" in most of the rest of the world.

There really shouldn't be any issue with your jelly.

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I have made pastries and have had Jelly and Jam out on the counter for several days, till it was used up. No issues. It can, however, reduce the shelf life. More critical to keep the top on when not in use, to prevent mold spores from settling (yes, they are everywhere...which is why bread, even in it's package, goes "moldy" after a while).
09/10/2013
Ansley Ansley
Quote:
Originally posted by Bignuf
Jelly is normally not something that even really needs refrigeration, but
it certainly extends the shelf life. Think about places diners that have little "tubs" of jam and jelly open on the tables all day long. Same as their pancake ... More
I figured it would be fine. I just slathered some on a biscuit and so far so good. Just a bummer, blackberry jam is truly my favorite. Growing up, dad always kept the fresh eggs from the coop in a bowl in cool corner of the kitchen. Since I don't eat eggs, I'd never know the difference. I don't recall anyone suffering ill effects.
09/10/2013
Bignuf Bignuf
Quote:
Originally posted by Ansley
I figured it would be fine. I just slathered some on a biscuit and so far so good. Just a bummer, blackberry jam is truly my favorite. Growing up, dad always kept the fresh eggs from the coop in a bowl in cool corner of the kitchen. Since I ... More
Eggs are kept on the counter for days in Europe. Jelly is kept there too. Until it goes "green" or develops an "off taste" or color change, it is usually considered fine. Remember, we used two things, for millennia, as preservatives. Salt and then Sugar. Items high in either one tend to retard spoilage. Ever seen a bag of sugar go bad? Nope. Not in years, likely not in decades (Actually "indefinitely&quo t; is the term used in many places)!

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By the way, I love Blackberry Jam too. Yum. You might really enjoy "Bonne Maman Blackberry Preserves". They have it at Target and even some WalMarts. I always saw that brand but considered it "low end". I was wrong. It won both "Consumer Reports Jam and Jelly Taste Testing" (as did their Strawberry Jam), but I also saw where Bonne Maman (French for "Good Mother") won a culinary prize for flavor as well. I buy many different flavors of their Jams and Jellies and have not had any that I didn't really enjoy.

They come in the shorter jars. They have a red and white checkerboard lid like Smuckers, but the label is simple white with black or blue writing.
09/10/2013
Sincerely Yours, N Sincerely Yours, N
I make my own jam and jelly and keep them out of the fridge for weeks when I have too much to fit in. It's normally fine. If it tastes strange there is a problem, but the sugar keeps it preserved.

A lot of things that we keep refrigerated these days can actually last several days without the fridge.


@Bignuf: I've never seen eggs on the counter in Europe... but I'm sure that they do that in some places!
09/10/2013
Oriental husband and wife Oriental husband and wife
From what I understand, anything high or low on the ph scale will last longer then foods in the middle. As already mentioned jelly is mostly sugar and will not go bad. Of course now one has to go and find out the ph of something to check on its shelf life.

Warning if your citrus has a little or very small amount mold throw it out ! The micro-organisms are all over the insides already. Don't forget about what you learned in grade school about air, liquid, and solids.
09/11/2013
Ansley Ansley
Quote:
Originally posted by Oriental husband and wife
From what I understand, anything high or low on the ph scale will last longer then foods in the middle. As already mentioned jelly is mostly sugar and will not go bad. Of course now one has to go and find out the ph of something to check on its shelf ... More
Yeah, same thing with bread. The sight of even three mold spores means the whole lot gets tossed. Bread mold has had some pretty devastating effects (The Witch of Blackbird Pond, anyone? Anyone?).
09/12/2013
Bignuf Bignuf
Quote:
Originally posted by Oriental husband and wife
From what I understand, anything high or low on the ph scale will last longer then foods in the middle. As already mentioned jelly is mostly sugar and will not go bad. Of course now one has to go and find out the ph of something to check on its shelf ... More
For the most part, if any food already has mold (okay, not cheese), then it is best to "toss it". For instance, that green or black spot on the bread is a the mold spores growing prolifically, but without question the entire loaf, at that point, has growing spores.
09/12/2013
Bignuf Bignuf
Quote:
Originally posted by Sincerely Yours, N
I make my own jam and jelly and keep them out of the fridge for weeks when I have too much to fit in. It's normally fine. If it tastes strange there is a problem, but the sugar keeps it preserved.

A lot of things that we keep refrigerated ... More
I have seen "eggs on the counter" in France, in Ireland and in Scotland. In fact, I was at a "bed and breakfast" in Scotland a few weeks back, where fresh eggs (they have chickens) are right there on the kitchen counter when one comes down for breakfast. They were "taken" the day prior. I know of a fairly gourmet restaurant in Paris where the "condiments" such as eggs, vanilla beans, spice sticks, and all manner of fruit are kept on the "sill" between the kitchen and the dining room, and you can watch the chef take what he or she needs from that sill. Those eggs, and other things are there, all day long.

Of course, Europe has become like the USA in that everyone tends to refrigerate everything, but truth is, I never, ever saw butter left overnight on the countertop till going to Europe. That IS still common in homes I have visited of working colleges. Of course, in the UK, a stick of butter doesn't last long (nor does a tub), since they put it on everything!
09/12/2013
Total posts: 9
Unique posters: 4