Using wax discs to prevent discoloration in jams?

10 years ago

I make jams regularly, and have found that certain types often discolor. I have added additionally measures to prevent this, such as reducing headspace, removing all bubbles from the jam, increased processing time, and the addition of more lemon juice.

I recently had an additional idea to prevent this. Would using wax discs, not paraffin, on top of the fruit successfully prevent any oxygen from reaching the fruit, and causing discoloration? I would still water bath can in order to sterilize and seal the jars, and the seals would only be an addition, not a replacement for water bath canning.

Here is a link to the wax discs I am referring to, they are essentially circular cut outs of wax paper:

https://www.buysend.com/en-US/Product/Details/17049?U=200x-2lb-wax-circles-discs-jam-jelly-preserve-jars/&gclid=CjwKEAjwkui7BRCf64DNtfDupgoSJAA_0LOo4Q2eU1CBQUXQwrMhAlAIKlNqHsLHyo7RcDwB_ZP8PBoCzH_w_wcB

Thanks,

Eli Wrathall

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Comments (6)

lindac92
10 years ago
I use parrafin on top of my jams and jellies...don't water bath...but am very VERY careful about sterile everything....and covering the hot ja, in the hot jars with parrafin as soon as I fill the jars and then covering with hot flats and rings.
I rarely get discoloration...only with jams I have forgotten for 4 years or so....and only once in 45 years have had any mold problems.
I would think that waxed paper would get sort of icky in a water bath.
plllog
10 years ago
I'm not a canner, but have dealt with a lot of home canned jams and fruit over the years. I wonder about the air thing. I store them in dark, cool cupboards, and they usually don't discolor, but it's happened a few times. One would think that it would be like other kinds of foods where if the air leads to oxidation, the part next to the air gets it. Whereas, when light causes the discoloration, it's throughout the whole visible area. I don't know if this is generally true, or if my experience is too narrow, but it's something to consider.
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Cookie8
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I have never made jam but when my mother did, I remember there was always a parrafin layer.
morz8 - Washington Coast
10 years ago
Elias, one of the most common reasons for jams turning dark, discoloring is overcooking - cooking the juices and sugar too long. Another issue could be hard water. I haven't used paraffin on jelly or jam since it was taught in high school home ec - then that method discarded - and I'm not admitting how many decades ago that was so I can't guess how those discs would work inside your BWB jars. Cool, dark, dry storage area. The jam is still safe to eat if it does darken, just not as appealing.
nancyofnc
10 years ago
I've not ever heard of using a wax disk on top of jam that will be canned in a BWB. I think the high temperature of the process would remelt the wax and then make a mess since the jam will be heated too. Another factor is that you might not get a good seal if the wax inhibits the rubber on the lid from adhering or gets under and over the lid. The reason you fill a jar to 1/4 or 1/2 inch from the top is to ensure the the jam has expansion space (because it is heated) and to ensure that a vacuum is created when it cools - thus expelling the air and the lid goes ping. If you fill up that space with wax you wouldn't get a ping. I seem to recall that in Europe they use the wax rings but they don't BWB any jam anyway so it may just be to keep the dust off.

I don't know why you have a bother about discoloration unless it is severe dark and light - that would be caused by overcooking, years of storage, sunlight or artificial light reaction on it, but not anything bad. If my light colored jams like lemon marmalade or sweet mango discolor at the top, I just stir before I use it.
marymd7
10 years ago
Discoloration in jam is a function of age and storage, not whether you use paraffin. And, as for paraffin, don't use it. BWB cooked jams to be stored at room temperature. It's the safest way to do things and also happens to be less fuss and muss than paraffin. If you're really bothered by a bit of discoloration, consider making and using freezer jams instead.

Using wax discs to prevent discoloration in jams?

Comments (6)

lindac92

plllog

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