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Old 04-29-2006, 11:13 PM
Zsofia Zsofia is offline
Join Date: Feb 2001
Location: South Carolina
Posts: 24,534
Why did my strawberry jam seperate?

Today my mom and I went strawberry picking, and I came home to make tasty jam out of our tasty berries. I just used the regular old Ball Blue Book recipe (berries, sugar, lemon juice, pectin). There was one extra jar's worth that I stuck in the fridge - it's perfectly normal strawberry jam. The ones that got processed, however, came out seperated - translucent red juice on the bottom, pink stuff (one assumes involving the fruit) on the top. What happened? They all sealed just fine. Can it be fixed?
Old 04-29-2006, 11:22 PM
Squink Squink is offline
Join Date: Oct 2000
Location: Yes
Posts: 20,327
Too much sugar increased the density of the liquid to the point where the berry goo floated?
This site suggests a fix:
I learned to solve the "floating fruit problem" by stirring the jam after it is done until it starts to gel just a bit. And if there still is "floatage" after it comes out of the canner you can turn it upside down, roll it around and do other fun stuff to it, but only after you heard the "ping," inicating the jars have sealed.
It's probably too late now that the stuff has set.
Old 04-30-2006, 10:53 AM
Hello Again Hello Again is offline
Join Date: Mar 1999
Location: I am Queens Boulevard
Posts: 14,142
This has happened to me, I think too much sugar is the cause as others have said. Just stir throughly when you open the jar and you're fine.
Old 04-30-2006, 02:44 PM
Zsofia Zsofia is offline
Join Date: Feb 2001
Location: South Carolina
Posts: 24,534
Man, that sucks - I was really looking foward to this stuff, the berries were just so good! I hate to give people weird funny-looking jam and say "Oh, I promise, it'll be okay if you just stir it a bit." Maybe the berries were too sweet on their own, so that the recipe's amount of sugar was too much? I hate to distrust the Ball Blue Book, man!


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