Jam/jelly/preserves As A Filling

Decorating By m1m Updated 1 Jan 2010 , 6:55pm by m1m

m1m Posted 1 Jan 2010 , 3:01pm
post #1 of 7

I've used starwberry jam as a cake filling before, but it was on a cake that was refrigerated.

Has anyone used Jam/Jelly or Preserves as a filling on a cake that you did not refrigerate? If so, how long can you keep it out?

Thanks icon_razz.gif

6 replies
indydebi Posted 1 Jan 2010 , 4:07pm
post #2 of 7

I keep my jam/jelly on my counter anyway, next to the toaster, not in the 'frig.

Many people use the jams/preserves with no problem. In an emergency, I had to use grocery store perserves (or maybe it was jam ... I can't remember) for a filling once. Never again. When I cut the cake, this red raspberry filling had soaked into the cake (so it looked like there was hardly anything) and had turned a grey-brown color. I'll stick to my sleeve fillings.

So if you use these for fillings, make it for a family cake, and cut into it to see how it works for you. YOu may be one of the lucky ones.

I just know it didn't work for me.

Tammies_Cakes Posted 1 Jan 2010 , 4:41pm
post #3 of 7

Many people use the jams/preserves with no problem. In an emergency, I had to use grocery store perserves (or maybe it was jam ... I can't remember) for a filling once. Never again. When I cut the cake, this red raspberry filling had soaked into the cake (so it looked like there was hardly anything) and had turned a grey-brown color. I'll stick to my sleeve fillings.

If you spread a thin layer of buttercream on the cake before adding the filling it want soak down into your cake.

Tammies_Cakes Posted 1 Jan 2010 , 4:42pm
post #4 of 7

Many people use the jams/preserves with no problem. In an emergency, I had to use grocery store perserves (or maybe it was jam ... I can't remember) for a filling once. Never again. When I cut the cake, this red raspberry filling had soaked into the cake (so it looked like there was hardly anything) and had turned a grey-brown color. I'll stick to my sleeve fillings.

If you spread a thin layer of buttercream on the cake before adding the filling it want soak down into your cake.

PuffCake Posted 1 Jan 2010 , 4:46pm
post #5 of 7

I use Dickinson's brand fruit preserves for fillings, sometimes mixed with buttercream and sometimes as is. I never refrigerate my cakes. I would leave it out for as long as it takes for the cake to be eaten. I wouldn't worry about refrigerating it at all.

m1m Posted 1 Jan 2010 , 6:47pm
post #6 of 7

Thanks for the replies everyone.

I was thinking of using it for an anniversary cake for my in laws.

m1m Posted 1 Jan 2010 , 6:55pm
post #7 of 7

I found this information on the Smuckers FAQ's on the smuckers website.

Q. Should I refrigerate your preserves, jellies, toppings, etc.?

A. The food items we produce are classified as non-perishable. Refrigeration is not necessary but recommended. Under normal conditions, unopened products should remain safe to eat indefinitely. However, over time the flavor and color of products will decline. Our products have a "best when purchased by" date on the back label.

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