It is not a safe practice to scrape the mold off the surface of sweet spreads and use what's left in the jar. The effects of mycotoxins on humans are still being researched, so you should discard any sweet spread containing mold without tasting or sniffing it. Paraffin or wax seals don't prevent mold growth and are no longer recommended for sealing any sweet spread, including jelly. Seal with two-piece lids, and process as directed in Table 1. Be sure to use the processing time recommended for your altitude.
Sweet spreads are best if eaten within one year.
Methods for making jams and jellies You can make jams and jellies with or without added pectin. It is much faster to make sweet spreads with added powdered or liquid pectin. For the best results, follow specific directions on packages of commercial pectins. Making jelly without added pectin Use only firm fruits naturally high in pectin. One pound of fruit will make at least 1 cup of clear juice.