Peaches float. That is their thing. ;) Tomatoes and many other fruits do it too. Using hot pack rather than raw pack helps eliminate some of it but not all. Eventually the sink as the air in them is replaced with liquid. You can periodically invert the jars for a brief time to get liquid up to the top ones. Like Linda Lou said, don't worry about. We all have jars of floating peaches. Dave

That's a good point from Linda Lou. Even the very light sugar syrup recipe will give you much better quality. You don't need to use the full heavy syrup. Dave Here is a link that might be useful: Very light syrup

Fruit Syrup 4 cups pureed fruit 4 cups sugar 3 tp 4 tbsp lemon juice 1/2 pkg Sure Gel dry pectin Mix all ingredients together in a pan, bring to a boil and boil 2 minutes, stirring constantly. Pour hot into hot jars and process in a boiling water bath 10 minutes for pints and half pints. I've learned a couple of things in making this. - I don't puree blueberries, I just mash them with the potato masher because we like the berries in the syrup.

Peach Jam With Brown Sugar and Rum Makes 6 half pints 6 cups frozen peach slices, thawed (I used fresh) 2 cups firmly packed light brown sugar 6 tablespoons strained fresh lemon juice (2 lemons) 3/4 cup dark rum, preferably Jamaican (divided) 2 cups granulated sugar Wash 6 half-pint jars and keep hot until needed. Prepare the lids as manufacturer directs. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight. Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water. Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring. Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Process for 10 minutes in a boiling-water canner. -- Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam) *Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6 tablespoons strained fresh lime juice in lieu of the lemon Nancy Carol (Readinglady) also posted this and swears it is wonderful!