I made a batch of Nectarine Jam yesterday, but forgot to add the lemon juice. What does that mean to my jam? Reprocess w/juice? It's fine, but not shelf stable?

Thanks!
Julie

I would say that it would not last as long and probably start turning brown when it is going bad. I know when I make fruit salad or apple pie if I don't use some lemon juice the fruit starts turning brown.

In the old days, I never used lemon juice. The Jam always turned brown but tasted delicious and was not spoiled. It kept as long as any other jam and that was when we used hot wax to seal it instead of processing. If you used all the sugar the recipe called for, sugar is the preservative and it should keep as long as the recipe says it will. Lemon juices accents the flavor. It is subtle so you may not even notice the difference. If you are worried, refrigerate it and use it within six weeks. I would treat it as though it was perfect and see what happens.

Now I use ascorbic acid in the fruit preparation, it helps it keep its color without adding to the taste. I put in lemon juice and butter now too and the jams are just that much better. I also process the jam. I do not think it keeps as long processed as it used to when I used wax for sealing but I am luckey if I have a jar or two to put back for winter anyway if anyone finds out I am making jam. SS