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.
Category:Troubleshooting Questions
15 Responses
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Char Anderson
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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.
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Rita
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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?
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Shelby Collings
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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.
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Margaret Snelgrove
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I use Pomona pectin and maple syrup for all the jams I sell!
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Margaret Snelgrove
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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.
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Dana M Cameron
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Thanks we came across so of my deceased mother-in-law raspberry juice she had made and was afraid it was no longer useable.
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Lucy Hill
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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
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Sheila Schmidt
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Will running hot water over already canned & sealed jars with fruit float bring some of that fruit back down?
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Shelby Collings
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No, so sorry, that would not do the trick.
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Paula
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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.
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Ellen Casieri
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Does this work for freezer jam also? If not, is there anything else I can do?
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Shelby Collings
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Yes, this method should work for freezer jam as well!
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Debra
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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
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Susan Flewelling
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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.
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Shelby Collings
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Best of luck Susan!
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