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| I made blueberry jam this year, first time canning anything. Used 8 oz. cans, BWB for 10 min, Ball recipe, Ball pectin. All sealed just fine, it was so cool hearing my jams pop while they cooled.
Fast forward a month or so, I opened a jar to add to a coffeecake. Top of jam was thick, then it poured out very liquidy. In fact when I first tried a jar, I thought it was a little too thick. My questions are;
We ate the cake, and so far are alive, but my goal in making the jam wasn't for cooking, it was for spreading on toast. I have another 10 jars, and really don't want to toss them, but will if this is a food safety issue. I've had food poisoning before, do not want to get it again, esp. from my own cooking! TIA |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Thu, Oct 25, 12 at 15:33
| I have never heard of a jam separating like that. Probably we'd need to know more about the recipe and your process. However, I can assure you you're not going to get food poisoning from blueberry jam. So thin or thick eat it without worries. Carol |
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| My suggestion would be to stir up each jar of jam as you open it to use it. Just stir it up real good to re-distribute the fruit into the jam. I've had this happen a lot with jams- the fruit rises to the top, leaving just jam and no fruit at the bottom- I suspect that's what's happened for you, only you can't see it well because blueberry jam is so dark. I just give each jar a thorough stirring when I open it up, and it's good to go. When I give someone a jar, I usually suggest that step to them as well, just in case. |
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- Posted by readinglady z8 OR (My Page) on Fri, Oct 26, 12 at 4:47
| Yes, that's possible. The fruit is lighter than the sugar-saturated syrup and in a preserve fruit will often float. It's somewhat less likely in a jam. There are ways to address that problem but stirring works just as well. Carol |
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| thanks everyone! I followed the recipe & instructions that was inside the box of Ball jars, it had crushed fresh berries, sugar, lemon juice & powdered pectin. (The recipe may have been on the pectin, but it was ball brand pectin). It was def. BWB processed for a min. of 10 min, it did take a couple min for the water to come back to a rolling boil. If it's thinner that's fine by me I prefer it thinner. I love this one European blueberry jam, it's thinner than American jams, but all blueberry jams seem harder to find in the store & cost a lot more than strawberry/grape. |
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