onebuggirl
Power Conserver
- Joined
- Jan 1, 2009
- Messages
- 95
- Reaction score
- 0
- Points
- 29
Or you could let the jam cool for 5 minutes before canning and this helps it so the fruit doesn't sink.Frosting said:I had the same problem until my SIL told me the trick.Iceblink said:I would also love to know how to keep fruit from floating. Last year I made the most delicious peach blackberry jam/jelly and the peaches all floated unattractively to the top.
Every so often, as the jam sets, gently shake or tip back and forth as the jam is setting. Make sure you do it gently so as not to disturb the seal.