Fairly new to canning. Had no issues with prior apricot jam and strawberry jam, but this batch didn’t turn out and I’m looking for tips on why. More details in comments.
Fairly new to canning. Had no issues with prior apricot jam and strawberry jam, but this batch didn’t turn out and I’m looking for tips on why. More details in comments.
by NessieReddit
2 Comments
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NessieReddit
Hi canning gurus! I’m hoping that someone can help me out and explain what went wrong so I can avoid the same issue in the future. This was my second year canning apricot jam and it turned out fine the first time. But this year I am throwing away all of the jars because 1) the jam didn’t set properly and is quite runny 2) the jam appears discolored at the top and this worries me and makes me think it’s gone bad and 3) the texture isn’t what I desire. I think I know why the texture is different as the apricots were not as ripe as last time.
I cooked the jam in my bread machine (it has a jam setting) which I’ve used for successful apricot and strawberry jam in the past. I used almost exclusively brand new jars (a few repeats from last time) and all new lids. The jars were sterilized by boiling them. I canned using a deep pot and processed the jars for 10 minutes.
Any ideas about why the jam didn’t set and why it has discolored would be much appreciated!
2 Comments
Hi u/NessieReddit,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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Hi canning gurus! I’m hoping that someone can help me out and explain what went wrong so I can avoid the same issue in the future. This was my second year canning apricot jam and it turned out fine the first time. But this year I am throwing away all of the jars because 1) the jam didn’t set properly and is quite runny 2) the jam appears discolored at the top and this worries me and makes me think it’s gone bad and 3) the texture isn’t what I desire. I think I know why the texture is different as the apricots were not as ripe as last time.
I cooked the jam in my bread machine (it has a jam setting) which I’ve used for successful apricot and strawberry jam in the past. I used almost exclusively brand new jars (a few repeats from last time) and all new lids. The jars were sterilized by boiling them. I canned using a deep pot and processed the jars for 10 minutes.
Any ideas about why the jam didn’t set and why it has discolored would be much appreciated!