Before opening, keep the jar as you would any preserve: in a cool, dark, dry place such as a pantry cupboard, away from direct sunlight and heat sources. Always check the best-before date and storage instructions printed on the label, as they are the authoritative source for this specific batch.
After opening, follow the usual rules for sugar-based preserves:
- Store the opened jar in the refrigerator with the lid tightly closed.
- Always use a clean, dry spoon — introducing crumbs, butter or moisture into the jar is the most common reason preserves spoil early.
- The thick, syrupy consistency of this jam means it stays scoopable even when chilled, so there is no need to bring it to room temperature before serving.
An opened jar of properly handled jam typically keeps for several weeks refrigerated, though the label may specify an exact period. Discard the product if you notice mould, an off smell, fizzing or other fermentation signs. Given that the 250 g jar is used a spoonful at a time, one jar usually lasts long enough that storage discipline — clean spoon, closed lid, fridge — matters more than speed of consumption.