In article >,
"Bruce Wilson" > wrote:

> The wife and kids tried their hand at a canning using the directions at
> www.pickyourown.org/jam.htm and followed the directions to a T. All was
> going well and tasting great. Once they (the jars, not the wife and kids
> came out of the bath all of the fruit floated to the top and didn't stay
> distributed. They did follow the "gel test" that was on the sight. Is
> there a trick that wasn't listed. Thanx in advance

As Barb said, stirring. I basically let it sit for about 5 minutes, then
give a good stir before jarring and BWB.

I've also come to prefer pectin-added recipes, even for fruits with
plenty of pectin; I think the resultant jam has a better fruit taste
(better aroma and tastes less cooked).

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