http://www.uga.edu/nchfp/publications/uga/uga_processing_j_j.pdf (link from USDA site)
"Should I worry about mold?
But is there a safety hazard in some molding of a jam or jelly? The best answer is that
there is a potential risk. However, we want to make a recommendation that minimizes all
potential problems and hazards. Some molds growing on fruit products made at home have been
shown to produce "mycotoxins", or mold poisons. The danger to humans from consuming
mycotoxins, as well as the actual expected incidence of mycotoxins from moldy jars of jams, are
issues with no easy answers. But, animal studies indicate there is the potential for poisonous
effects of some mycotoxins in humans. Patulin is one mycotoxin detected in a few tested jars of
homemade apple jam and juice. Patulin has been shown to be carcinogenic in animals, but its
role in causing human disease is not all that clear. It is also difficult to assess the actual health
risk from consuming moldy jam or jelly because not all molds produce mycotoxins, and molds
which do produce them vary in consistency of production when conditions change some."
IMO jams/chutneys are perfectly safe prepared in the time-honoured British way, presuming you are scrupulous about sterilisation/hygiene and jar when hot. Bottling is more of a concern and here the US/Canada is way ahead of us. I agree I would prefer to follow US guidelines for bottling. However, when you have prepared a lovely fresh-tasting strawberry/raspberry jam for your own home consumption, boiling it for 5-10 minutes in a water bath seems a shame.
iT IS THE MOULD SPORES IN JAMS AND JELLIES IN JAMS AND JELLIES NOT BOTULISM WHICH IS THE PROBLEM.
XX Jeannine
Botulism is more of a worry because you have no way of seeing it is there and it is potentially fatal. It is also exceedingly rare in the UK - no doubt because we do not have a canning culture. Mould, as above, is only a 'potential' risk. If you get it - which in my preserves is extremely rare and usually when they have been left uneaten in the fridge for ages - you can see it is there and chuck the contents.
It all depends on your view of risk - nothing is 100% safe. I am sure statistically making your own preserves is far more dangerous than the possibility of mould spores - unless, of course, you have other health issues/immunity problems that make you more vulnerable.
PS I am actually not that keen on risk myself - which is why when I thought about bottling my own tomatoes I did masses of research, and opened a 'can' ( ;D ;D ;D) of worms/possible health risks I hadn't thought of before! I am extra cautious about bottling and am thinking about importing a pressure canner, and wouldn't even consider meats/fish/vegetables. But I refuse to get worried about my lovely strawberry jam, really I do!
Thanks, Jeannine, for your concern to keep us all safe!! :)
OOh, PPS - I am now a half acre ;D ;D ;D ;D