Bubbles in My Jam

nancedar(z7NC)August 25, 2008

OK, this is a new one on me. I've made 10 or so batches of fresh peach jam this season, all clear and lovely. This one last batch is full of tiny bubbles. Something I've never encountered before in my bazillion years of canning.

Why did this happen (so I can prevent it for the next 10 or so batches I have yet to do)? What can I do about it? Is it safe to eat (will ingesting air bubbles makes people hiccup?)? LOL

Nancy

Here is a link that might be useful:

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readinglady(z8 OR)

I found an old thread where that was discussed. You may get some ideas from that.

Basically if the jam cools too much before being jarred (not being poured immediately as hot as possible) and/or if the preserve is ladled or poured from too much height the jam stream aerates. The thread amplifies.

Carol

Here is a link that might be useful: Bubbles in Jam

    Bookmark   August 25, 2008 at 4:19PM
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nancedar(z7NC)

Well, looking at those posts -- I didn't pour it too high, I use a funnel and a metal canning scoop that is one cup so no double dip for 1/2 pint jars, and I do skim foam - this was not foam on top, this was throughout and not big bubbles either. I do not let molten jam sit for more than 2 minutes before jarring up (unless it is a chunky preserve then it is 4 minutes so the solids distribute evenly). This batch though was just a bubble nightmare.

However, today I opened and dumped all the jam into a pot and reheated, put a little butter in (I don't like doing that) and it eventually cleared up but got darker and thicker. I did not BWB it again but will put the pints in fridge for us to eat, not for others (I have friends who can't have the slightest bit of dairy). Like I said, I've never had this problem, and I hope I never will again. It is still a mystery, but thanks for steering me to possibilities.

Nancy

    Bookmark   August 25, 2008 at 6:35PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Sounds like it was too set when jarred. A thin plastic knife or spatula can be used to remove those air pockets as they form BEFORE you do processing.

It was safer, even with the air bubbles, before you added the butter, but it will last longer without going rancid or getting moldy if you BWB it again unless too much time has already passed.

Dave

    Bookmark   August 25, 2008 at 7:22PM
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nancedar(z7NC)

These were not pockets of air bubbles that a knife could get out. This was, as you see by the photo, a mass of tiny bubbles throughout the jam. Not pockets but pox! LOL

Refrigeration will keep the jam OK until it gets eaten by us.

Nancy

    Bookmark   August 26, 2008 at 2:40AM
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readinglady(z8 OR)

I hadn't looked at the picture before. Wow! I've never ever seen bubbles like that. It's almost like peach champagne. I have no idea. Let's hope it was a one-time aberration.

Otherwise all you can do is a re-run of the steps you followed to see if you can pinpoint any factor that was different from previous batches which might explain this.

Carol

    Bookmark   August 26, 2008 at 3:30PM
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whynotmi(5/6)

Maybe you should rename it "fizzy peach jam"? ;^)

I had that happen to a couple jars last year. I figured I hadn't skimmed enough. I just used them first and it didn't change the taste any. :)

    Bookmark   August 27, 2008 at 8:33PM
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annie1992

If a canning catastrophe or aberration can happen, it's happened to me.

Yes, that looks like some of the jam I've made, but my latest was strawberry. Like whynotmi, I figured I just had a particularly foamy batch of jam. I don't like to add the butter to keep the foam down, so I get "bubbles" sometimes. I just eat those jars myself and haven't ever worried about it. A few years ago I had applesauce so "bubbly" that we were singing "Tiny Bubbles" here. LOL

Annie

    Bookmark   August 28, 2008 at 10:53AM
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bluegrassmama

I did multiple batches of Prickly Pear jelly and 2 of the batches contained these very small bubbles as well. I opened one and the jelly was not completely set. Tastes wonderful but not perfectly jelled. I have tried finding a re-do in my Ball Canning book and online with no luck.
So I think I will try to follow the Sure-Jell instructions "if a jelly doesn't set". My other batches came out wonderful. First jelly I have ever made and I won a Blue Ribbon at our county fair !!

    Bookmark   November 12, 2012 at 3:32PM
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