I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean the fruit all migrates to the top, leaving the bottom half just liquid (jelly-ish). Is there a reason this happens or something I can do to prevent it in the future. The taste is still good, but I was thinking it'd be nice if the fruit stayed consistent through-out the jam. 🙂
Edited for recipe and directions.
Basic jam recipe:
5-6 cups chopped fruit
4 cups sugar
1 pkg low sugar pectin
1/2 tsp butter
I reserve sugar and pectin per instructions on package (1/4 or 1/2 cup sugar – I can't remember) and set aside. Then I put the fruit, butter and remaining sugar in a pot to bring to a boil. I add the sugar/pectin mixture and boil (I think) for a minute. Then I put the jam into prepared jars and add a lid and a ring and process in a water bath for 10 minutes. Then I put the jars on a table to cool and set up.
This recipe is on the low sugar pectin instruction sheet. I just vary the types of fruit and sometimes the types of sugar (brown sugar, honey, etc. but always use 1/2 cane sugar).
Best Answer
I made apricot/jalapeno jam in August, and I had directions from an experienced jam maker. She said, after it starts to jell, remove the pan from heat, let it set a minute, then thoroughly stir before putting the jam into your jars for processing. Then the fruit doesn't float to the top. It worked quite well. I used liquid pectin for that batch, too, don't know if that was a factor as well.