The worst that could probably happen is that it would be extra juicy, and after sitting 24 hours, I really doubt that another 10 is going to hurt. If they're unrefrigerated, there might be just a little fermentation going on, so I would definitely stick them in the fridge. Jelly and jam is pretty tough to turn into a hazard. After all, it's all sugar. What's to go wrong?

I use all those methods, sometimes put them in the food processor or blender, sometimes mash them with the potato masher, or just dice them up. I like how they come out best when diced. I don't think of my jam as lumpy, I think of it as fruity! I love those chunks of fruit. If you use a blender you tend to get air bubbles into it that are hard to get out, also that makes it too pulverized for me, depending what type of jam. Hubby bought us an immersion blender for our anniversary last month. I used that in making some mango sauce for canning. Came out great, not frothy like using a regular blender. However, if I was hoping for chunks I didn't really get them. If you want a few chunks, save some diced fruit to put in at the end like Susan said. Marcia

My main concern is that I've made a fair amount of freezer jam and am afraid that it won't last long enough in the frig after opening so that I can eat it all. It looks like adding the acid would extend its life in the frig. I was asking about cooking before freezing to extend its life once opened. Water bathing inside was causing my air conditioner to run non-stop. Hopefully next year I will have an outdoor set up. Thanks for all the input. Jeanne

What I do is add an acid blend to my Pomona jams. It helps to bring up 'character' and more fruit flavor. The blend is made from, Citric, Malic, and Tarteric acids and these are considered the most common acids in fruits. With added acid, the opened jars last a LONG time in the fridge. If you do see a trace of mold, it can be spooned out with no effect on the rest of the quality. Beccause apricots, peaches and even apples oxidize, I also add ascorbic acid to reduce oxitation and darkening. Pomona can allow you to make up to 30 jars as a single batch and it will still set with no problems. I use ALL of the calcium water too. When I start out, I half fill a blender with some of the juice and a little water. Then, while running I pour in the Pomona to dissolve it. Its the easiest way to add to a boiling jam. Then after a couple of minutes I add the calcium. It starts to set up almost immediatly. To reduce mold issues, fill small jars like 8 ounce size. I usually use pints, but with the added acids, they stay in the fridge for many months. I have some blueberry in there now, that was opened last fall, and has no trace of spoilage. I like a tart tasting jelly/jam, and Splenda as the sweetener is sometimes overpowering. I also add a bit of honey too, just to get it a bit more 'sticky' from a sugar.