Strawberry jam discoloration

15 years ago

Hello,

I'm new here and have looked using the search engine and just couldn't find the help I need for my problem. I canned many jams this past summer and the only one I seem to be having problems with is my strawberry jam. It has discolored. I used the reduced sugar method(not Pomona) and used the WB(boiling water bath) for 15 minutes in 8OZ jars. First is it safe or should I throw them out? I see no white mold, only the gray/brown of the fruit. The lids are sealed. This is very disappointing and such a waste of money that I don't want to make the same mistake next season. Please help me.

Thanks,

Deb

Featured Answer

ksrogers

15 years ago

The addition of some Ascorbic acid will help reduce the darkening of strawberry jam. Lower sugar can mean quicker spoilage. Instead, I use no sugar and use Splenda instead with maybe a little honey. I add some acid blend to the jam, then taste before its poured into jars. The acid blend is a 1/3 mix of citric, malic, and tarteric acids. Quite acidic!! It helps to boost flavor of most any fruits when they are cooked and sweetened with a pectin added. For me, it adds 'character' to an other wise overly sweet jam or jelly. I like the fruit tartness to also come though and thats why I use it in my jams. The strawberries can also turn brown if they were cooked too long or were scorched while boiling. I add ascorb acid to my apricot preserves too and it helps keep that nice bright orange/yellow color. Adding about a half a teaspoon of teh acid blend per 5 cup batch will definately make it a bit more sour. Suggest that you start with 1/4 yeaspoon in the batch first, and then add a little more to your taste preference. I don't like cloyingly sweet jams or jellies. The supplier below also sells citric acid too.

Here is a link that might be useful: Acid Blend

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Comments (6)

diane62ma
15 years ago
I think it has something to do with the sugar content. Sugar is a preservative just like salt is. One time I used a reduced sugar recipe and it did the same thing. I did about 60 jars this summer using the full sugar recipe and all mine are very bright and red. 15 minutes seems too long, I only do mine for 10 minutes.

Hope this helps
Diane
readinglady
15 years ago
Strawberry and raspberry jams are prone to discoloration. The rate of color change (i.e. browning) can vary depending upon the variety. So speaking of strawberries, a jam made with Tiogas will discolor much more quickly than a jam made with Hoods. (Hoods have higher levels of pigment and ascorbic acid.)

Exposure to light causes browning; adding a pinch of ascorbic acid to the fruit and storing the jam in a dark closet with no extremes of temperature will assist in color retention.

Carol
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busylizzy
15 years ago
Was wondering if the entire jar is discolored or just the top? How much head space?
I made low sugar strawberry jam, have no idea what variety, they were excellent fresh and I wanted to use up and not freeze.
I have those stored in the kitchen pantry, closed doors. Processed late August 2008, no color change.
The only discolor I have is from some peach pancake/waffle jam made in 2007 the tops are a bit darker about 1/8th of an inch. Checked last years red raspberry jelly and that is as clear and red as the day I processed it.
CA Kate z9
15 years ago
I've found that Strawberry and red raspberry jams need to have lemon juice added... about 1 Tablespoon per 10 ounces. Also, strawberries do much better as freezer jams; cooking does strange things to strawberries... at least I think so.
david52 Zone 6
15 years ago
We did a huge batch of strawberry jam a few years ago, when the local grocery store was practically giving them a way due to some imported-strawberry-sick-people issue and they had stacks of boxes rotting on the shelves.

The jars, stored in a dark room, discolored over time. The contents are still good, however.