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.
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
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: ISO: In a jam with jam
Board: Canning and Preserving at Recipelink.com
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
| 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 | |
ADVERTISEMENT
Random Recipes from:
Preserving - Jams, Jellies
Preserving - Jams, Jellies
- Peach Rum Preserves - First time canner with questions
- Elderberry Jam
- Raspberry Jalapeno Jelly
- Jalapeno Jelly for Lil, Memphis
- Muscadine Jelly
- Remaking Freezer Jams and Uncooked Jams and Jellies
- Beet Jelly
- Persimmon Jelly and Jam
- Pineapple Apricot Jam (using crushed pineapple and dried apricots) (1982)
- Cranberry Jalapeno Jelly
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute