Jam Making FAQs
Why is my jam too runny?
overcooking (you want to bring your jam to a boil quickly),
processing too long,
too little pectin,
incorrect proportions of sugar and juice,
insufficient acid, or
making too large a batch at one time.
Can I use frozen fruit to make jams?
Absolutely! You can use the frozen (without added sugar) fruit just the same as fresh. Just defrost them right before you use them.
Why does mold form on jelly or jam?
Because an imperfect seal has made it possible for mold and air to get into the container.
How can floating fruit in jams and jellies be prevented?
After jam or jelly is boiled hard, remove from the heat and skim and gently stir every minute for 5 minutes, to help prevent the fruit floating. Then fill the jars while the jam is still hot!
Also when you remove the jars from the water bath, leave them for about an hour to start cooling and seal. Then, after you check to make sure the jars sealed, if you notice any that have floating fruit, just turn the jars upside down; very gently. Come back in about an hour later and turn the jars right side up to once again. just keep doing this once an hour until the jars have cooled to room temperature, and the fruit will end up pretty well evenly distributed and the gel forms and sets the fruit in place!