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re: Preventing floating fruit in jam

Preserving - Jams, Jellies
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The Ball Blue Book of Preserving says that it's because the fruit is lighter than the syrup you canned them in.

Their solution is "Use firm, ripe fruit. Heat fruit before packing it. Use a light to medium syrup. Pack fruit as closely as possible without crushing it."
I hope this helps to solve the problem.
MsgID: 205947
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: ISO: In a jam with jam
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: In a jam with jam
  Lauralee, Massachusetts
2 Recipe(tried): In a Jam with Jam - Suggestion for Lauralee, Massachusetts
  Barbara, Memphis
3 Recipe(tried): Suggestions for Preventing Floating Fruit in Jam
  Linda Lou,WA
4 re: Preventing floating fruit in jam
  Nikki A. Richards, Atlanta Ga
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