I don't know if this is the right place for this, but thought someone could help me. So I made a lot of strawberry and marionberry jam last summer, and I have two issues I was hoping that someone could help me with, so I could improve for next year:
first, my strawberry jam (which I boiled in sterilized jars, not freezer jam) tastes fine but the color is totally faded to a pinkish brown. Is it still safe to eat and anything I can do to help the color keep next year?
second, my jam appeared to be sealed and was fine when opened but started molding after it was opened even though it was kept in the refrigerator. This was when I first made it so I think I had 3 jars open so I could taste them all, and so it was probably sitting there for a month, but still, it seems like it should be able to keep in the fridge for longer than that. Anyone?