Tired of floating jam!
O.K, I think I've followed the directions in books and on here to keep my pieces from floating, but I keep having this happen.
My recent productions were peach-cherry and strawberry. Both times I took the jam off the heat and gently, occasionally stirred it for at least 5 minutes. Then carefully ladled it into 8 ounce jars. The jams turn out beautifully, but there is about 2/3 solids above 1/3 clear jam.
What is the secret? I want to put some jars in the fair, but if they look like this, I'm not happy taking them in.