The small air bubbles happen now and then. It just means it was a little too thick when it went into the jar. The big ones can usually be removed but won't harm anything since you are working with an acid food. Separation aka floating fruit happens more so with certain fruits and others and is caused by the air in the fruit. A bit longer cooking time can often limit the floating. otherwise just stir it up when you open the jar.

I ran a not metal canning tool around the edges of the jars per the Ball book to get the air out before putting on the lids and caps.

You mean all around down in the jar right? Not just around the top edge?

Good first job! You done good. :) And welcome to the forum.

Dave

Dave,

Thank you for responding. Yes, I did run the plastic "tool" around the whole jar, bottom to top and then "pushed to center" as shown in the book.

Glad to know I won' t kill the Mister when he uses on toast or ice cream.

I am going to try again this weekend to see if I can get a jam that is more like jam than fruity sauce.

Cheers,

M

Welcome to the forum! Glad to hear that you're ready to jump in and can another batch. Nothing wrong with what you did and you did it right by following the instructions in the Ball Blue Book.