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.
The following tips will help create successful jams and jellies from frozen fruit or juice:
The best frozen fruits for jams or jellies are blueberries, red and black currants, gooseberries and rhubarb.
Before freezing fruit, measure the fruit and label the container. Many fruits collapse as they thaw and may create an inaccurate measure.
Jams and jellies from frozen fruit and juice are better if no sugar is added before freezing.
When freezing fruit for jelly or jams, use 1/4 under-ripe and 3/4 ripe fruit.
Thaw frozen fruit in the refrigerator until only a few ice crystals remain. Follow directions for the type of jam you are making and follow the recommended proportions of fruit (measured before freezing), pectin and sugar.
When making jelly from frozen juice, thaw frozen juice in the refrigerator overnight. Measure juice and use it immediately in recommended proportions with sugar and pectin.