MREInfo.com

Today I had for (continental) breakfast a roll with jam:
The color was dark as a blackberry jam, the taste was "sweet", not typical apricot flavor (phew...), the texture after 24 years was like jelly beans - not like a jam/marmalade.

I´m still fine

housil wrote:Today I had for (continental) breakfast a roll with jam...
The color was dark as a blackberry jam, the taste was "sweet", not typical apricot flavor (phew...), the texture after 24 years was like jelly beans - not like a jam/marmalade.

I´m still fine

Olli, thanks for that short but interesting review . I´m surprised you ate that jam , although I think it is not too dangerous to eat "vintage" jelly. There is so much sugar in it, that it will not get really bad.

For a comparison today I opened a (mess hall ) portion pack of Apple Jelly (not sure how old, eighties or nineties I guess). The texture was akin to yours (I used a toothpick for showing), really sticky (like honey ), perhaps the best glue ever produced , see the pics:











I tasted a little tip, no apple taste, but awfully sweet .

So long mreheater72

You are right, it contains too much sugar to spoil, like honey.

Humorous but related anecdote:

I used to be a supply vendor to several mining companies. Once, I was having lunch at one of them and bought a bottle of "brand name" cherry juice drink from a vending machine there. When I opened it, I heard a distinct whoosh and the juice fizzed. "Well, that's odd," I said to myself. And then I tested it.

It had fermented, and turned to cherry wine. No kidding.

This mine had a very strict "NO ALCOHOL ON THE PREMISES" rule, as you might expect. So it was with a smug and slightly awry grin that I enjoyed my lunch that day.

I wonder how many jam/jelly/honey packets in ration packs somehow have gotten stray yeast spores in them and turned to alcoholic mixtures?

I do believe that the gummy-ness is caused by the Corn Sweetener

If it were sugar sweetened it wouldn't do that.