I believe as long as you have heated it to boiling at some point, then you can refreeze. Dances.

I concur with plllog's recommendations for cooking it and freezing the cooked meat. Technically, you can refreeze thawed meat without cooking it, especially if there are still some ice crystals in it. But as pointed out, the issue comes from how long was the thawed meat at an unsafe temperature (the danger zone is 40°F to 140°F) where bacteria could grow, and what method of thawing would you use the next time you thawed it to cook it? If you are a person who thaws meat on the counter at room temperature (a really dangerous method, BTW), you could increase the risk of bacteria growth even more. Or if you thaw and hold the meat in the refrigerator and your refrigerator is warmer than 40°F. The other problem is that you really don't want to try to freeze large amounts of thawed food. A home freezer is not designed for that. Your thawed meat will take a l-o-n-g time to freeze again, leaving it at an unsafe temperature (especially large cuts of meat) for an even longer period of time. -Grainlady

Dave, I was afraid that might be one thing I was right about.<grin> Barrie, I believe you about the longevity of tomato seeds. When I was first planning my garden I was going to order some tomato seeds. But I had some Mortgage Lifter and Brandywine (Pink) seeds in their packets closed up in a zip-lock bag that had sat on a shelf for a while that I decided to try. Both of the seed packets has "2011" printed on them. This was my first time starting tomato plants from seeds but these seeds germinated fine, though the ML were a little bit slower than the Brandywines for some reason. But, from looking at different storage-life lists of seeds on the internet and in books, it appears tomato seed has a longer storage/shelf-lives than a lot of other vegetables do. The interesting thing is that I'm seeing tomato seed as being listed as having a 3-4 year viability when no special care is given them. I would imagine this at the least means something like I did such as storing at regular room temperature out of the heat (not in a hot garage), simple protection from humidity (a minimum of enclosed in a plastic baggie)....and not leaving on the dashboard of my jeep for a year or two. ;) ...my seed lasted easily for 6 years with those parameters. But, keeping them refrigerated or frozen should definitely keep them viable for a much longer time, but does insert a little more complexity into the equation. Getting away from tomato seeds and other robust seeds it seems that keep the more fragile seeds cold or frozen would extend their storage-life greatly...but with the added complexity that would go along with it. To save these more fragile seeds I can see where freezing or refrigerating would be a big help...unless, like you said, the power goes out. Maybe a redundant system...freezing/refrigerating some and storing some "shoebox fashion". :) Now, not only do we need another freezer but need to add another closet on to the house...a walk-in one. ;) 330 varieties of tomatoes....WOWZA!!!!!!!!

I agree, it will be fine, and with the amount of sugar that goes into jam,even low sugar jam, I don't think any possible reduction in flavor would be noticeable. I often freeze apple cider in mason jars, just leave plenty of head space. I find that the wide mouth jars work best, that way I can thaw it slightly and just dump it out of the jar to thaw in another container if I choose. Annie