Problem with bottled whole mirabelles

Enajyrrap

Hi, I'm new to this forum, and wondered if anyone had had a similar problem.
In the summer I bottled apricots and plums (halved and stoned) very successfully in syrup. I also did some mirabelle plums, which I bottled in the same way, but whole. Last night I opened a jar, to find that there was a marked almond smell, and the syrup had turned to jelly. I know that plum kernels contain a form of cyanide, which would account for the almond smell, and I think the reason for putting in a few kernels when making plum jam is to increase the pectin, so that could account for the syrup turning to jelly; however, bottling recipes state that you CAN bottle whole plums. What I am trying to find out is whether the cyanide is rendered harmless by the cooking, in other words, are the mirabelles (and their jelly) safe to eat? Any ideas?
Many thanks for reading this.

Helen2k8

http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1199742897828&lang=eng
suggests that cyanide is destroyed by cooking (it even seems a similar recipe/treatment - jelly)
But I'm not taking responsibility for this suggestion no offence!

Edit - so in this case i think I would cook the fruits again to be on the safe side

Enajyrrap

Thanks, that's a useful link. I think the best thing will be to a) see whether the fruit tastes OK, and b) to eat just a little bit and see what happens... it worked for Alice in Wonderland!

Helen2k8

It's been a couple of days... still alive out there?