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This is the first time I have canned strawberry jam. (Are you out there Pocket Farm Liz?)
I used Pomona pectin with minimal sugar.
As you can see in the photo, every jar separated. Jelly on bottom, fruit on top. Despite rigorous mashing.
My theory is that because of the crazy rain we have had this June the water content in the berries was higher than usual.
Any other ideas?
It’s not a big deal. I just stir it up once I open the jar.
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