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I made strawberry jam twoI made strawberry jam two weeks ago, brought it to a full boil (at 215 degrees Fahrenheit for 15 minutes), but I never properly canned it in a water bath. Instead, I let it cool and put it in my fridge assuming that I would use it right away. Is it too late to reheat and can my jam for longer, unrefrigerated shelf life? Please let me know. Thanks so much!

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