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jam making question

10 years ago

Growing up we all helped when it came to canning and making jams and pickles. My mothers jams always seemed to have fruit all the way through them. Everything I make seems to be a jar of half jam and half jelly. With the exception of one batch in about 5 years I have been very fortunite to have everything jell very well. I just wish I could get the fruit distributed throughout the bottle. My only idea on this is the fruit I use. Living where I do we grow the best stone fruit, citrus and second best berries I've ever had. any suggestions would be helpful

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Comments (8)

bulldinkie
10 years ago
I put mine in food processor this year.Just pause few times
nancylouise5me
10 years ago
About 35 minutes after I remove my jams from the WB(and after the lids have sealed) I start rotating the jars. I will continue this every 10 to 15 minutes. It disperses the fruits through out the jar so everything isn't jelled at the top. NancyLouise
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Over the summer I made jams with raspberries and my husband is picky about seeds too. I used the food mill strianer thing- the kind that is like a bowl with a crank (I am horrible with official names). But anyways, I bought it at Meijers last summer. It had 3 different screens for the bottom. I heated the berries, dumped them in and cranked it using the smallest screen. It got about 95% of the seeds out. Raspberries were in short supply for us this year, so I added some other fruit to them. A left over peach, a few strawberries, and some blueberries- making 4 fruit jam. I didn't think about it for a while until last month when hubby and I were home sick I found a few jars in the back of the cupboard- wow. It was amazing! Well, anyways- good luck with the jam. I am sure your kids will love it! happy jamming! bluejean in ohio
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My dad taught me to use the 2 cup glass measuring cup & just eyeball the fullness of the jars. When I was canning on my own I bought the ball kit & learned how to use the funnel to keep the jar cleaner, but sure wish it was a clear funnel so I could watch headspace as filling. Plus the jam does tend to drip off the measuring cup bottom when I've dipped into the kettle. Ladle into the measuring cup for less drip, but takes more time. Love the idea of using the 1 cup mark as a measure to fill jam & then pour into the 1/2 pint jar. Will do that next time. This year I've canned in 2 kettles with a batch in each at the same time. I didn't even think of making a larger batch all in one kettle, but will consider it for our next canning day. My husband was a big help to wash dishes, stir when needed, & clean up at the end. I found it saved a lot of time doing 2 batches alongside each other. I have lent my BWB canning kettles out, so very helpful to have hubby quickly wash my jam kettles, then fill with hot water to do BWB of the jams. I sure missed the BWB canners, though because that speeds up the process even if it fills the stove. The 2nd canning day I had my elementary age neighbor kids as helpers since they showed up when I had just turned on the kettles. They learned a bit, measured ingredients & listened well when I told them they could no longer stir because the jam was too hot. They were eager to taste everything when the jars were all filled.
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The issue is that chocolate in jam(as opposed to cocoa) doesn't follow U.S. canning standards. It's the fat and the dairy that're the issue. White chocolate would be even less acceptable than dark. I'd be concerned that white chocolate might turn out oily integrated into a preserve. I'm not sure how you'd retain the delicate character. That being said, the raspberries are high-acid and there's plenty of sugar, so if I chose to BWB and shelve, I wouldn't agonize about it. I'm wasn't sure about the source of your disappointment. Are you disappointed with the flavor once cooled or the set? What can happen with preserves is they end up being cooked over a long period and they thicken but they don't really "set"; as a result of the slower process the flavor is less fresh. This can be a real problem with some stoves and pans. Just less-than-ideal conditions. Because of the chocolate and the de-seeded puree the set in this preserve is a bit more problematic anyway. Generally you can cook to about 218-219 for a sauce. One benefit of refrigeration is you can achieve things not possible with canning. So I'm imagining this raspberry preserve soft-set, cooled and thick but still pourable (think curds) and layered in a slender jar. Raspberry preserve, chocolate ganache, raspberry preserve, chocolate ganache, etc. White chocolate would be especially pretty. It would make a lovely gift great for poundcake, ice cream, whatever. Or just sneaking out spoon-by-spoon a bit at a time. Carol
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I read it to say not to exceed 10 JARS. Yes, if you go to website, it will show you exact measurements for the 10 jars. Unfortunately that pectin jar will only make about 25 1/2 pint jars. I bought bulk pectin this year, but still use the Ball website. It's great, they ask for the fruit, whether jam/jelly, which pectin you want to use and it will give you the measurement for regular sugar, low sugar or no sugar. Make sure you add the lemon juice or peaches don't want to jell.
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nancylouise5me
10 years ago
About 35 minutes after I remove my jams from the WB(and after the lids have sealed) I start rotating the jars. I will continue this every 10 to 15 minutes. It disperses the fruits through out the jar so everything isn't jelled at the top. NancyLouise
bcskye
10 years ago
I do the same thing nancylouise does to any jars that look like they have floating or sinking fruit. Works great!
lizbeth-gardener
10 years ago
When I make jam, I run the cooked fruit thru a food mill and the jam is all one consistency. It's not clear like jelly, but doesn't have pieces of fruit. Are you talking about preserves?
gpc2012
Original Author
10 years ago
Thanks for the input. I have heard or rotating the jars. It's hard to get past my mother saying that I shouldn't do it. I don't know why, I never thought to ask why. Guess I'll give it a try. I like to have some pieces floating around in the jam, but not big ones. Again thanks for the info
annie1992
10 years ago
I also rotate the jars if it appears the fruit is going to float. I've occasionally run it all through the food processor but I like the chunks of fruit in it, so don't usually use that method.

I also find that some fruits seem to have more of a tendency to float than others, notably strawberries and peaches for some reason. I often make jams from those fruits and leave them sit in the pan for 5 or 10 minutes, then ladle them into the jars, add the lids and water bath for 10 minutes, it seems to help keep the fruit more evenly distributed if I'm not paying enough attention to agitate the jars.

gpc, when you rotate the jars, just be sure not to shake them enough to disturb the seal, I've dropped a hot jar and popped the seal. So don't give them a good hard shake, just rotate the jar around when it starts to cool a bit and your jam starts to thicken, and then it will help to keep the fruit suspended in the syrup.

Good luck, and happy canning.

Annie

Annie
bulldinkie
10 years ago
I was always told to not move jars anymore than you have to after sealing.

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