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linda lou's apple pie jam problem

14 years ago

Please Help,

I have made 2 batches of this jam and the fruit in both cases is about 1 inch from the bottom of the canning jar. In other recipes I have sometimes had this same problem of floating fruit but have always been able to fix it by stiring down the hot mixture for about 5 minutes before it goes into the canning jars. Does anyone have any hints ??

Thanks.

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Comments (6)

Linda_Lou
14 years ago
It happens. Depends upon the size of the apple pieces, the amount of air in the apple cells themselves, etc.
I put my apples in the food processor and make them pretty small. Seems to help.
griffgirl
Original Author
14 years ago
I also used a food processor for the job. I called the sure-jell company today and they said to never use the food processor that I should crush the apples with a potato masher !!
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APPLE PIE JAM 4 cups tart apples, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 cups sugar 1 cup firmly packed light brown sugar 1 box pectin 1/2 teaspoon butter Add water to chopped apples to measure 4 cups.(This is NOT 4 cups each, but water placed on top of the diced apples to come up to the 4 cup mark.) Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.
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It may be that the old apple is a Baldwin type. When I planted my apple trees a few years ago, I chose types that had a high resistance to diseases, as well as remaining firm when they were partially cooked or baked. Red Free, and Williams Pride are the two I chose. Right now, McCoun apples are in stores and these also hold up very well to cooking. If your making apple pie jam, use fresh apple cider for the added liquid as opposed to water. Add the chopped apple bits about a minute or two before you start filling the jars with the boiling jam. In most cases the apple bits will float in the jars, so flipping the jars over a few times before the jam sets up, will help to suspend the apple bits. Macs, get very mushy, and even Granny Smith also get quite mushy once they get heated. If your making an apple jam, use several different types of apples, from Fuji, Delicious, to Cortlands and others. The more the merrier!
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digdirt2
14 years ago
In many of the previous discussions on floating fruit problems some folks have suggested that inverting the jars a couple of times after processing (bands still on of course) will help resolve the problem.

Personally we never worry about it and just stir the jar after opening.

Dave
Linda_Lou
14 years ago
Oh,brother. How in the world are you going to mash raw apples with the potato masher ? I have used the food processor for jams for years. Sure, I have used the potato masher on soft berries and bananas, but not apples.
griffgirl
Original Author
14 years ago
This seems crazy to me too !! The reason I even care about the floating fruit is that I would like to enter a jar of it at our local county fair. I am wondering if a different kind of apple might make a difference ??
shirleywny5
14 years ago
I won a Blue Ribbon at our fair Wed. for my Apple Pie Jam. I used Crispin apples, cut into Julienne strips using my V-slicer. I also cooked it 1 minute longer than suggested.

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