Jam Help!

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JaminGurl

Assistant Cook
Joined
Jan 29, 2011
Messages
2
Hello everyone! I am new to this site, and I am hoping to get some much needed advice! I am a jam maker that is having some trouble with keeping the color of my jam. I boil the fruit, and water bathe the jars for ten minutes. I also add ascorbic acid, and use a lot of lemon juice to the jams. The color is fine for about a month, and then a thin layer at the top starts to turn greyish (if the jams sit in a climate controlled cupboard, unopened). There is no mold in the jar. Can you share any words of wisdom? Thanks
 

mcnerd

Head Chef
Joined
Oct 30, 2007
Messages
1,326
Location
Southern California
Changing color on the surface indicates AIR in the jar. For some reason your jars are apparently not purging properly or you have too much headspace leaving air in the jar after the purging.

So, two questions:
1. Are you putting on the bands on 'finger tight'?
Too tight and the air won't escape.

2. What is the space between the top of the jam and
the jar rim? It should be 1/4"
 

JaminGurl

Assistant Cook
Joined
Jan 29, 2011
Messages
2
Thanks for the advice! We filled up the jars more this time, I will update you guys inna month if the color still changes! Thanks! :)
 
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