Commercially manufactured jelly is comprised of fruit juice, sugar, and pectin. Pectin is a fiber that becomes gel-like when mixed with acid, commonly found in dozens of culinary conceptions. Jam is made similarly, except with ground fruit instead of fruit juice. Both commercially produced versions of fruit spread also contain additives that increase their shelf life. The type of fruit used to construct the spread can also impact its longevity. Jellies manufactured from fruits like berries tend to last longer because of their high acid content. Other fruits, such as peaches and melons, have a lower acid content and may be more susceptible to spoilage.
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For decades, many have enjoyed making their own jams and jellies at home. However, while these will also persevere for quite a while, the shelf life does decrease a bit because the lack of preservatives in a homemade product results in less protection against microorganisms that can spoil jelly and jam. Unopened, homemade jelly can remain good up to a year, but once opened, it is recommended that the product be consumed in 1-3 months for the best quality.
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