It’s a classic tragic tale: You head to the fridge with hopes of whipping up a midday PB&J, only to find that your jam jar contains something less than appetizing. To your dismay, accompanying the sweet fruity condiment are fuzzy specks of greenish-white mold. You may be tempted to simply scoop the mold out and proceed as if nothing ever happened, or you might even ponder what will actually happen if you ingest a few spores. However, when it comes to jams, jellies, and preserves, even a small bit of mold usually means that it’s best to throw away the whole jar.
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FoodWorld 