Fruit jam is a summer favorite to make from a variety of fruits such as strawberries or peaches. But after the work is done and the jars have processed and cooled, you may have fruit floating to the top. Here are some tips to help prevent this from happening.
- Always use ripe fruit.
- Crush the fruit into very small pieces.
- Cook the jam per instructions, do not undercook it.
- After cooking, remove from heat, gently stir, off and on, for about 5 minutes, then fill jars.
- After processing, let the jars rest in the canner for 5 minutes before removing to cool.
- While still warm, check for separation. Lids should seal quickly. If separation is starting, turn jars upside down for about one hour, then right side up.
- Separated jam can be stirred up and enjoyed!
Source: Michigan State University Extension
