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