First time ever making jelly. I followed the Habanero Gold recipe from Bernardin and in the end product the apricot pieces seem to have risen to the top. Any suggestions for getting it evenly distributed? Any help or suggestions is greatly appreciated!
by Fo_0d
4 Comments
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You jarred it too hot. The recipe was likely fine but next time take the jam off the stove and let it sit for 4-5 minutes to cool a bit before jarring it. Not long enough for it to start to set visibly and it should still pour well, but cool enough to allow the pectin in it to have enough ability to hold the fruit chunks in suspension and prevent them from all floating upwards during processing.
As it cools in the jar, keep gently tipping the jar up and down until it starts to jell. Just do that until it is cool enough to stay suspended. It will stay suspended when it hits that sweet spot of being cooled enough to hold the bits in the jell. That happens with a lot of jams and marmalades. Make sure the lid is tight while doing this, and seals.
that looks amazong