bullmastiff, I can't tell you why but I can tell you that I got so many little bubbles one year in a batch of applesauce that I was humming "Tiny Bubbles" for weeks! My strawberry jam has some bubbles too, no matter how carefully I skim or from what height I pour, I always get some bubbles. That's some lovely jelly, BTW. Annie

Well, looking at those posts -- I didn't pour it too high, I use a funnel and a metal canning scoop that is one cup so no double dip for 1/2 pint jars, and I do skim foam - this was not foam on top, this was throughout and not big bubbles either. I do not let molten jam sit for more than 2 minutes before jarring up (unless it is a chunky preserve then it is 4 minutes so the solids distribute evenly). This batch though was just a bubble nightmare. However, today I opened and dumped all the jam into a pot and reheated, put a little butter in (I don't like doing that) and it eventually cleared up but got darker and thicker. I did not BWB it again but will put the pints in fridge for us to eat, not for others (I have friends who can't have the slightest bit of dairy). Like I said, I've never had this problem, and I hope I never will again. It is still a mystery, but thanks for steering me to possibilities. Nancy

You don't even have to scrape it off. As Dave said, it's fine to eat. Of course, if you're serving it to company then you would want to scrape it. And, of course, if you were planning to gift, the appearance would be disappointing. This kind of browning, whether it's just the top layer or the entire jar over time, is also a function of exposure to light. Some fruit preserves are very susceptible to color changes - apricots, peaches, strawberries come to mind. A bit of ascorbic acid stirred into the jam before jarring can help prevent or retard this kind of color change. Also, storing in a dark cupboard away from light slows browning or darkening. Carol

Thanks folks, I have done the flip to seal method twice now with large batches and have never had a problem. I did have some jars that sat on the shelf for a LONG time (well over a year and a half) that finally got a little brown, oxidized I suppose, and I tossed those but I have never had mold or any kind of problem on stuff that was consumed in a reasonable time frame. I sterilize jars and lids and rings, pour in the smoking hot liquid and invert. I think I will continue to bath the full jars from now on to help ensure that all that work is not lost to time. That's a good point. Much appreciated! Rene