"Flo Clark" wrote in message
k.net...
X-no Archive - Yes
I bought peaches this year because all ours were wormy. The man at the
fruit stand said they were from South Carolina. They were not the same
texture as the peaches we grow in Texas and I'm wondering if that had
anything to do with the way my jam set up. The peach butter was not a
problem, I cooked it in the crockpot and it turned out good! But when I
made jam, I chopped the fruit for jam in the food processer as usual,
followed Sure-Jell directions, but all the fruit rose to the top as it was
cooling and setting up. The bottom part of the jar looks like jelly with
all
the fruit at the top. This has never happened to me before, any
suggestions for next year?

Please reply direct. Thanks for your help.
Flo

I've been letting my jams cool in the pan for 10 minutes before I put it in
jars. That seems to help for most fruits. Also I read in the Farm Journal
Canning cookbook that over processing can contribute to the fruit floating
problem.

Kathy