After the work of preserving a favorite fruit jam, a common problem is fruit separating from the gel and floating to the top of the jar. There are several reasons this can happen:
- Using under ripe fruit allows excess air to remain trapped in the fruit.
- Fruit not crushed enough. Big pieces of fruit still contain excess air and float.
- Undercooking the jam. Follow good recipes for best results.
For tips on making jams and jellies, see: http://nchfp.uga.edu/how/can7_jam_jelly.html
For more causes and possible solutions to problems with jams and jellies, see:
http://nchfp.uga.edu/how/can7_jam_jelly.html
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