#FRUIT JUICE JAM RECIPES FULL#

Separated jam in sealed jars will store safely. If your jam has jelled in a separated state, you can gently stir the pulp and juice back together when you open the jar to eat it. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place. You always want the jars to end up right side up. Turn the jars right side up again in about 30 minutes. Wipe the rims of the jars clean, then screw on the lids. Ladle the hot jam into the sterilized jars, leaving inch of headspace. Boil for 1 minute, then remove from the heat. Bring the mixture to a boil, stirring constantly. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. In a large pot, mix together the fruit juice concentrate, sugar, and pectin. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Then come back and check to make sure they are all sealed. In the future, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. You could even add a little of your sweetener to cook with the fruit, still leaving enough sweetener to adequately disburse the pectin powder without going over the sweetener limit.

#FRUIT JUICE JAM RECIPES FULL#

However, if you want to discourage fruit float from happening, you can mash your fruit a little more and you can cook your fruit for a little while before you bring it up to the full boil.

Strawberries are prone to fruit float although it doesn’t always happen. What you have is called “fruit float.” When the jars of jam are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. Just enough to get the honey/pectin to dissolve. You can try mashing them up more fine, and making sure they do not boil too high, for very long. Strawberries are the worst culprits for foaming! No fun.

Fruit juice jam recipes