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Sun, Sep 8, 13 at 18:24
| Hi all. I just made my first batch of raspberry jam. I used the Ball Blue Book recipe. Ive noticed since they've been cooling that its seperating. A darker clear on the bottom and the thicker part with seeds on the top. Did i mess up? Is that suppose to happen? |
Follow-Up Postings:
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| It is floating fruit. Usually helps to make the jam, let sit for 5 min. stirring at times to let the jelly start to gel. Then it helps keep the fruit throughout the jam. It happens. Still tastes fabulous. |
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- Posted by readinglady z8 OR (My Page) on Sun, Sep 8, 13 at 20:38
| There's a difference in weight between the fruit solids and the sugar syrup. Linda Lou's suggestion is the most helpful. Just stir the jam when you open the jar. No big deal unless you planned to gift some and are concerned about appearance. Carol |
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| Ok, thanks Linda_lou and Carol, So to be clear, I take the jam off the heat after boiling, let sit 5 minutes, then stir and fill the jars? This will prevent the separating, even after processing in the BWB? thanks! |
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- Posted by readinglady z8 OR (My Page) on Mon, Sep 9, 13 at 2:33
| I usually stir once during and once at the end of the 5-minute time. For fruit preserves (larger pieces of fruit in syrup) I may go as long as 10 minutes. Sometimes there's still separation, but this does definitely reduce the likelihood. The separation may also reduce over time sitting on the shelf as the solids absorb more of the sugar syrup. It's a natural process and not 100% predictable. Carol |
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| ok thanks Carol! :) |
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