# So we're refrigerating jam these days?

**URL:** <https://boards.straightdope.com/t/so-were-refrigerating-jam-these-days/575944>\
**Category:** Cafe Society\
**Created:** [March 25, 2011, 8:27am UTC](https://boards.straightdope.com/t/so-were-refrigerating-jam-these-days/575944 "2011-03-25T08:27:12Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\
**Post date:** [March 26, 2011, 7:13pm UTC](https://boards.straightdope.com/t/so-were-refrigerating-jam-these-days/575944/21 "2011-03-26T19:13:47Z")

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A lot of jams (well, let’s say products sold in the same aisle, often labelled ‘jam’) don’t have the same high sugar content as in the olden days - I find that some of these start to ferment if they’re left unrefrigerated after opening.

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**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\
**Post date:** [March 26, 2011, 8:15pm UTC](https://boards.straightdope.com/t/so-were-refrigerating-jam-these-days/575944/22 "2011-03-26T20:15:46Z")

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> [@Chefguy](#):
>
> Paraffin is not required for canning jams. Unless you’re not using the sealing lids, that is.

True. I was saying there were two ways – use the lids, or use paraffin.

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [March 26, 2011, 8:55pm UTC](https://boards.straightdope.com/t/so-were-refrigerating-jam-these-days/575944/23 "2011-03-26T20:55:33Z")

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> [@RealityChuck](#):
>
> True. I was saying there were two ways – use the lids, or use paraffin.

My reading skills sometimes not so much good.

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**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\
**Post date:** [March 26, 2011, 9:05pm UTC](https://boards.straightdope.com/t/so-were-refrigerating-jam-these-days/575944/24 "2011-03-26T21:05:23Z")

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> [@RealityChuck](#):
>
> True. I was saying there were two ways – use the lids, or use paraffin.

You will not find paraffin recommended as equivalent – or recommended at all – or sometimes even mentioned – by any reputable source of information on canning. It is simply not as good as other methods which are not more difficult nor more expensive. There is no way to check your seal with paraffin, and the seals are fragile and fail frequently.

It is foolish to use paraffin sealing, and incorrect to advocate it.

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