Hello! New canner, second time posting, and very grateful for everything I’m learning from this sub! I just made my tenth batch of jam, my first batch of plum jam. None of my other batches (blackberry, blueberry, fig) had bubbles. These jars have tiny visible bubbles. Will these be shelf stable? I hope so, but I’m happy to go back to the drawing board if not. I’ve googled, but I see conflicting info and thought I would just ask.
I just took these out of the water bath.
The picture is of a jar of golden plum jam with tiny visible bubbles.
I followed the Pomona pectin recipe for plum jam and did a ten minute boiling water bath.
Thank you!
by SpecificAd6448
3 Comments
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So long as you followed a safe recipe and recommended procedure, you’re fine. Some fruits hold more air than others, and sometimes your stirring can aerate a jam more than others. Plus the light color of this jam may be revealing more bubbles.
Your other jams are dark in color, bubbles are probably there but less visible.
As long as you don’t start noticing actively moving bubbles when they cool and are sitting on the shelf, you are fine!