It happens because of the air in the fruit. Pre-cooking longer can help, so can stirring well before jarring. Here you go.

Here is a link that might be useful: Tired of floating fruit in jam discussion

I just happened to look at the cover of the new BBB - the 100th anniversary edition - and it has a jar of peach jam on the cover. Guess what - all the pieces of fruit are floating in it. Even the professionals with all their experience and fancy tools couldn't get a pic with no floating peaches in the jam.

So for what it is worth - you are in good company. ;)

Dave

I flip the jars over a few times while its setting up (sealed jars) and cooling. Usually after a couple of flips teh jam sets and holds teh bits suspended. I also so this with the apple pie jam.

I noticed the picture, too !

Thanks for the replies and the link.

I checked the jam today, it is still pretty liquid like syrup. So this must help the peaches to float instead of holding them congealed.

I boiled it for 6 minutes before processing. How long do you boil your jam? The instruction just said to boil until the foam stays down when stirring. Not very helpful to me. I like time or temp decisions.

Guess I can use it on waffles or ice cream, but too runny for sandwiches. This is the first jam I made. I thought jam was easy to make, must take some practice?

I tasted a half jar I put in the fridge and didn't process. It really tasted good. Much better than store bought stuff. Maybe there is some benefit making it at home.

It may set yet. Sometimes it can take a couple of weeks. How long to boil? Depends on the recipe you used. Some of those that don't call for added pectin call for 20-30 min. boil times.

If you want to post the recipe you used Carol or Melissa or one of the jam experts might be able to help. All I know is what the wife tells me to do when it comes to jams. ;)

Dave

If regular boxed pectins were used, sometimes they fail to set up due to insufficient sugar or not fully dissolving when the mixture is boiled. Usually citrus based jams will take more than a month to set up. I always test for a set by spooning a small amount onto a saucer and placing it in the freezer for a minute or two, while the rest of mixture is kept boiling. After a minute, if the jam sets up in the saucer, it should be fine to fill jars and process.

Thanks. Yes, I was using boxed pectin. Also did not have lemon juice per recipe. Does lemon juice affect the setup?

Don't know which recipe you used but the usual role for lemon juice in jam recipes is for a bit of flavor and mostly to preserve the color - to keep the peaches from turning brown - and only a minor contribution to set from the natural pectin. Yours without it will turn dark in time but is still safe to use.

Dave

Many jam recipes with commercial pectin add just a little bit of lemon juice to make the acid/sugar/pectin ratio right for a successful set.

I've never seen a jam made with commercial pectin that called for a 6 minute boil, though. The instructions in the box usually say you should bring the fruit/pectin/lemon juice to a rolling boil, add all the sugar at once and boil another minute. Some brands say boil for two, but I've never seen one that said boil for six.

If your jam does set, I've done as Ken suggests and rotate the jars during the cooling period. I've also had some success with turning off the heat and letting the jam set for 5 minutes before putting it in jars, to let the fruit disperse more evenly throughout the jam.

I usuall make long cooked jams and jellies without commercial pectin because it is so unreliable. I just mix my fruit and sugar, a bit of lemon juice if I need the extra pectin/acidity, and cook it to jell stage. When it reaches 218F I dab a bit on a frozen plate and put it in the freezer for a minute to see if it sets up. If it does, into the jars it goes, if not I cook it for another minute, then test again.

Annie

I had two batches of jam with problems related to the floating fruit, and I was worried about discoloring too, though I am somewhat relieved with Dave's reassuring you that the dark color is still safe.

I tried Pomona's pectin for the first time this year, and my strawberries all floated to the top. They are fairly dark and discolored for about 1/2" in the top layer in the jars. Are we sure this is safe?

To avoid the darkening/floating problem again, I did the tipping thing to mix when I made my plum jam. I left several jars upside-down for a few minutes too long, and the air space is now stuck in the bottom of the jars. I thought it would settle after I flipped them up, but it stayed that way. The seals are fine. Is there any reason they wouldn't be safe?
Thanks,
Carrie

Carrie,
Your jam will be fine. Actually, I turn a lot of things upside down in the fridge (sour cream, applesauce, yogurt, stuff like that) and they last a lot longer that way.