How Long You Can Eat From An Open Jelly Jar Before Tossing - Chowhound
Source: Chowhound
Fruit and herb jellies are made by cooking fruit juice or strained fruit puree with sugar and pectin — a natural thickening agent found in fruits. It's what makes the jelly jiggly. Note that jellies are different from jams, which have more chunks of fruit in them. Preservatives like citric acid, sodium benzoate, and potassium sorbate are commonly used in store-bought jellies to deter mold and extend shelf-life.…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at Chowhound