How long does jam and jelly last?

FoodKeeper gives jam and jelly 6 to 18 months unopened, as a guide to quality. Once opened, that's 6 to 12 months in the refrigerator.

How to store it

Keep unopened jars in a cool, dark place, and put an open jar in the refrigerator. Use a clean spoon each time, so crumbs and butter don't go in.

USDA says temperatures below 85°F are best, and to avoid anywhere above or beside the stove, under the sink, or in a damp garage or basement. Once it's open, follow any storage instruction on the label.

What to look for

USDA says to discard jam and jelly with mold on it, even a small patch. Don't scoop it off and use the rest, because the mold could be producing a toxin.

Don't use food from a cracked jar, or a jar with a loose or bulging lid. Don't taste it to check.

Worth knowing

The refrigerator gives it a long life, at 6 to 12 months. FoodKeeper gives no figure for an open jar in the pantry.

Similar foods

From preppantry.app. Checked 2 November 2026. Independent tool, not official advice.

How it works

FoodKeeper is USDA's food storage database. Its figures are guides to quality for food stored at cool room temperature, not safety cut-offs, and we show them as USDA gives them. FoodKeeper counts this from the date of purchase. Opened times start when you open the pack.

Where FoodKeeper gives no figure, we say so instead of guessing. The date printed on a package is the manufacturer's, and it's about quality except on infant formula.

Common questions

How long does jam and jelly last unopened?

6 to 18 months, according to USDA FoodKeeper, as a guide to best quality. FoodKeeper counts this from the date of purchase.

How long does jam and jelly keep once opened?

FoodKeeper gives no figure for an opened pack in the pantry. 6 to 12 months in the refrigerator.

Does jam and jelly go bad after the date on the package?

USDA says dates are about quality, except on infant formula. A product should still be safe if handled properly until spoilage shows, so check for an off smell, taste or texture.

What should I look for before using jam and jelly?