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SlowRegardSillyStuff
This is my favorite raspberry mango jam recipe; I’ve made it a dozen times. My first few batches were perfect, but my latest 2 batches are (1) a little separated, and (2) extremely separated. I don’t think I’ve been skipping or rushing any steps, but I’d love some advice.
Yours_Trulee69
Jam is notorious for fruit floating because of all the air in the fruit. One way to counteract this is to let it set a few minutes off heat and the stir before putting into the jars. Otherwise, you just need to stir it when opened.
Few_Asparagus8873
Sometimes that just happens. It seems to occur with batches that end up being less firm but I’ve found the first jars that go into the canner separate worse than the ones that go in late. Probably the jam cools in the pot while bottling, but I’m not sure. If the mixture is super thick going into the jars (ie more pectin) it doesn’t seem to happen. One of the Ball books says you can gently (and if I recall they emphasized gently) agitate or swirl (I forget the exact word) the jars while cooling to redistribute the bits. I’ve tried that and it defiantly works, I like to wait 30 or so min after removing from the canner before I try that so the lids are at least pinged down.
Acetabulum99
Just remember it’s not your fault. Just like when your folks separated..they were just in different places.
Kidding..I couldn’t resist. Child of divorce who cans to keep the demons at bay.
6 Comments
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This is my favorite raspberry mango jam recipe; I’ve made it a dozen times. My first few batches were perfect, but my latest 2 batches are (1) a little separated, and (2) extremely separated. I don’t think I’ve been skipping or rushing any steps, but I’d love some advice.
Jam is notorious for fruit floating because of all the air in the fruit. One way to counteract this is to let it set a few minutes off heat and the stir before putting into the jars. Otherwise, you just need to stir it when opened.
Sometimes that just happens. It seems to occur with batches that end up being less firm but I’ve found the first jars that go into the canner separate worse than the ones that go in late. Probably the jam cools in the pot while bottling, but I’m not sure. If the mixture is super thick going into the jars (ie more pectin) it doesn’t seem to happen. One of the Ball books says you can gently (and if I recall they emphasized gently) agitate or swirl (I forget the exact word) the jars while cooling to redistribute the bits. I’ve tried that and it defiantly works, I like to wait 30 or so min after removing from the canner before I try that so the lids are at least pinged down.
Just remember it’s not your fault. Just like when your folks separated..they were just in different places.
Kidding..I couldn’t resist. Child of divorce who cans to keep the demons at bay.
I mean, they look about an inch apart.