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

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In article t, "Flo
Clark" wrote:

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 wish I could give you a definitive answer. It happens to me too much.
:-( I've been known to shake jars to try to redistribute the fruit
before it's totally cold and set. Yeah, I know they say you shouldn't.
--
-Barb, www.jamlady.eboard.com Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Melba's Jammin' wrote:
In article t, "Flo
Clark" wrote:


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 wish I could give you a definitive answer. It happens to me too
much. :-( I've been known to shake jars to try to redistribute the
fruit before it's totally cold and set. Yeah, I know they say you
shouldn't.


I flip the jars upside-down until they are just warm, then turn them
upright. It still doesn't always work.

I think you gotta cook the fruit briefly in the sugar, then turn off the
heat and let it sit until cool (or overnight.) Cook it again and add
*liquid* pectin (like Certo).

Bob

"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

It is either so far as I can see... I also would be looking at the
pectin content... can be really low on peaches. Also am of the opin that
if the peach itself is picked early and not tree ripened, this can effect.

Boil again and see if this helps.

Peter Watson

K. Reece wrote:

"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

X-no
Thanks for all your replies. I knew I could count on you for help.
I'll try boiling again.
Flo

"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

to reply remove 'xspam' from



GOD BLESS OUR COUNTRY, OUR PRESIDENT AND OUR TROOPS.

Flo, would you be so kind as to let us know how that works? At the
class I took this summer, the food sci weenie said they weren't real
happy with the remakes they did. I don't know exactly what that means
from a food sci weenie's perspective, though. :-)

Since you initially made the jam with added pectin are you going to do
the remake with more pectin?

I don't know how much is too much, Flo, but too much cooking can be hard
on the pectin, weakening its set. I'll be interested to know how it
works out for you -- using added pectin or not; whichever way you do it.
I hope you'll post again with the outcome.
-
Barb


In article . net, "Flo
Clark" wrote:

X-no Thanks for all your replies. I knew I could count on you for
help. I'll try boiling again. Flo

"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

to reply remove 'xspam' from
--
-Barb, www.jamlady.eboard.com Updated 10-04-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

I came across this problem when looking through books at the Agriculture
Canada library. It was a book on commercial jam making. It had a
description of what to do to make sure the fruit pieces were evenly
distributed but I can't remember what is said. If you can find a
book on commercial jam making it would probably be included.

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X-no
Thanks for your replies. I'll try boiling again. I knew I could count on
you for help.
Flo
"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 processor 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

to reply remove 'xspam' from



GOD BLESS OUR COUNTRY, OUR PRESIDENT AND OUR TROOPS.