Hi Kristel,

 I'd go with when in doubt throw it out.

Other factors include your and your household's risk tolerance for acquiring a foodborne illness. So kids under 5 years old, older adults 60+ years old, pregnant people, and the immunocompromised (e.g., those with diabetes) are more likely to experience a foodborne illness. 

Since freezer jams don't go through a kill step, were hands and kitchen equipment clean as other risk factors to consider.

If you were less concerned, and were okay taking on potentially more risk, could you use the freezer jam in a baked good to apply some kill.

Let me know if you have other questions. I did want to share some additional thoughts that could help you make an informed decision.