Problems when Making Preserves

Appears in

Published 1989

Fruit discolors. The preserve was cooked for too long. To shorten cooking time, warm the sugar in the oven first.
Whole fruit has risen to top of the jar. Syrup was too liquid and needed longer boiling. Cooked jam did not rest in the pan before being bottled.
Jam crystallizes, ferments, forms a mold. Equipment was not properly sterilized.
Jam ferments or goes fizzy. Cooking time was too short or pectin, acid and sugar were not in the right proportion. Use the wrinkle test (see Testing for jell point).
Jam crystallizes in the refrigerator. Preserves are best kept in a cool place, such as a pantry or dark shelf.

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