bluebeery jam problem?
I made blueberry jam this year, first time canning anything. Used 8 oz. cans, BWB for 10 min, Ball recipe, Ball pectin. All sealed just fine, it was so cool hearing my jams pop while they cooled.
Fast forward a month or so, I opened a jar to add to a coffeecake. Top of jam was thick, then it poured out very liquidy. In fact when I first tried a jar, I thought it was a little too thick.
My questions are;
Is this safe to consume? Jar was still sealed.
We ate the cake, and so far are alive, but my goal in making the jam wasn't for cooking, it was for spreading on toast. I have another 10 jars, and really don't want to toss them, but will if this is a food safety issue. I've had food poisoning before, do not want to get it again, esp. from my own cooking! TIA