Fruits such as strawberries and peaches make tasty jam, but sometimes the pulp separates from the jellied portion. Here are tips to help prevent separation.
- Always use ripe fruit.
- Crush the fruit into very small pieces.
- Cook the jam the recommended amount, do not undercook it.
- When the jam is removed from the heat, gently stir, off and on, for about 5 minutes and then fill jars. It will still be very hot.
- Process the jam in either a water bath canner or a steam canner. After processing, lift the jar rack, full of jars, above the water in the water bath canner and let them sit for 5 minutes before moving them to a cooling rack. After the processing time has been reached in a steam canner, take the lid of the canner partially off and let the jars sit for 5 minutes before cooling the jars on a rack.
- Jars should seal fairly quickly after processing. If the jam starts to separate after the lids have sealed, gently turn the jars upside down. In an hour, gently turn them right-side up. Continue this process until it is evident that the jam will not separate.
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