What you have is called “fruit float.” When the jars of jam are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. Strawberries are prone to fruit float although it doesn’t always happen. Other fruits can have fruit float also. You are not doing anything wrong. However, if you want to discourage fruit float from happening, you can mash your fruit a little more and you can cook your fruit for a little while before you bring it up to the full boil. You could even add a little of your sweetener to cook with the fruit, still leaving enough sweetener to adequately disburse the pectin powder without going over the sweetener limit.
In the future, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes. You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place.
If your jam has jelled in a separated state, you can gently stir the pulp and juice back together when you open the jar to eat it. Separated jam in sealed jars will store safely.
S. Haynes
I cooked up a batch of Watermelon jelly last night. This morning when I checked them, all the fruit floated to the top. I’m going to try this method you suggested
Char Anderson
Awesom tip! Thank you so much! I finally know what to do. I thought I’d never learn how to keep my fruit from floating to the top.
Rita
I also have fruit float after doubling the recipe. My first batch was a single recipe, and it turned out great. Should I do anything different or adjust the recipe when I am planning to double the recipe?
Shelby Collings
Nope, doubling the recipe should be just fine!
In the future, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes. You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place.
Sue B
Hi Rita, I alsoi doubled the recipe and it specifically said NOT to double it, so I thought that is why the fruit floated to the top, lol. Glad to see it won’t affect the jam or taste of it. I did put my jars upside down and upright back and forth, as I remember my mil doing that many years ago. Of course, I had no idea why at the time…..now we know. 😉
Margaret Snelgrove
I use Pomona pectin and maple syrup for all the jams I sell!
Margaret Snelgrove
Thank you for this advice. I make berry jams to sell and suddenly the jam is coming out of the canner seperated. Still not sure why it’s happening now but your advice affirmed what I am doing.
Dana M Cameron
Thanks we came across so of my deceased mother-in-law raspberry juice she had made and was afraid it was no longer useable.
Lucy Hill
Thankyou for this I’ve been making jam at Xmas for 3 years now and this was the first time Strawberries have floated I honestly thought I’d done something wrong I’m glad I came across this
Sheila Schmidt
Will running hot water over already canned & sealed jars with fruit float bring some of that fruit back down?
Shelby Collings
No, so sorry, that would not do the trick.
Paula
Great tip on stirring the jam gently at 1 min. intervals for 5 mins. before putting it in the jars. My first batch of peach jalapeño jam separated but the second batch is beautifully combined because I did the stirring method. I’m trying the “turn the jars upside down” to see if the fruit will integrate more.
Ellen Casieri
Does this work for freezer jam also? If not, is there anything else I can do?
Shelby Collings
Yes, this method should work for freezer jam as well!
Debra
Thank you, my strawberries is fruit floating. Glad I ran across this tips. This is my first time making jam with sure jell premium fruit pectin, where to use less or no supper
Susan Flewelling
Thanks for this tip. Am making peach jam for gifts and have fruit float throughout which is unattractive. So trying your tip of reversing the bottles.
Shelby Collings
Best of luck Susan!