| Difficulty | Comment or Cause | Cure/other advice |
| Fruit risen in jars | Don’t worry too much — it usually means there is a good seal Fruit might have been over-ripe Fruit packed too loosely Apricots, nectarine, peaches and plums are particularly susceptible as they are sensitive to heat. Ripe fruit can push some of the liquid out of the bottle, sometimes leaving the top portion of fruit uncovered. If the jar is sealed, the fruit is still edible. A heavy syrup can tend to make the fruit rise The temperature might have been a bit high or has risen to that point a bit too quickly |
It’s best to use fruit which is just ripe or slightly under-ripe for best results in appearance Make sure the jars are packed tightly Leave the bottled fruit to stand for 2 weeks undisturbed, then turn the jar on its side and shake gently in a short, sharp jerking manner — this makes the syrup move between the pieces of fruit which will then be distributed more evenly in the jar. Repeat this as needed. |
| Darkened fruit in the top of the bottle | The heat may have been a bit high or brought to heat too quickly, scorching the fruit Fruit is left uncovered in the vacuum space Jar may not have been filled to the rim with syrup |
If the jar is sealed the fruit is fine, though for appearance purposes it’s best to discard the discoloured fruit Fill jar brimful with syrup |
| Cloudy syrup after bottling | Small pieces of fruit suspended in the liquid – fruit may have been over-ripe so that minute pieces break off Hard water may have been used (the minerals can cause this cloudiness) |
Use fruit that is just ripe or slightly under-ripe The liquid will most likely clear after standing for a week or two |
| Jars didn’t seal when preserved | The rubber ring may have been twisted Old rubber rings may have been re-used Fruit seeds, pips or skins may have slipped under the lid of the jar Thermometer might be faulty on preserver Not high enough temperature or insufficient preserving time Rim or lid of jar may be damaged |
Use fruit immediately. Refrigerate the jar of fruit or pour into containers and freeze. Use new rings each year or at the very least make sure that re-used rings are in very good condition I tend to freeze, rather than preserve, berries for this reason Check jars and lids before using |
| Mould on top of fruit | Use of:
Seal has been compromised during processing
|
DISCARD! Next time: Use freshest possible fruit Check jars and lids before using |
| Fruit fermented | Preserving time too short Temperature not high enough Damaged rim or lid of jar Rubber ring twisted |
DISCARD! |
| Flesh of fruit discoloured while waiting to bottle | Can happen with pears, apples, quinces, bananas and feijoas | When preparing, drop fruit into a solution of 2 tablespoons lemon juice (or 1 teaspoon citric acid) to 2 cups water |
| Fruit covered with small bubbles after preserving | These are not air bubbles but a kind of oil exuded from the skins | They will disappear over time |
| Cracks in skin of plums after bottling | Skins are sensitive to heat | Packing the bottles tightly will diminish the visual effect of split skins Prick each plum with a fork (twice) before placing in bottle |
| Air bubbles in finished jars (amongst fruit) | Fruit packed too tightly | Ease out air pockets by sliding a knitting needle or long slim knife down the inside as syrup is poured in |
| Seal on bottle broken during storage |
Over-ripe, damaged or bruised fruit Preserving temperature too low Not preserved long enough Chip or crack in bottle Twisted or damaged rubber ring Chipped rim on bottle |
DISCARD! |
| Liquid oozes out during processing | Fruits packed too tightly Temperature brought up too quickly Air bubbles not removed during processing |
Ease out air pockets by sliding a knitting needle or long slim knife down the inside as syrup is poured in Overall – doesn’t really matter as long as jar has sealed |
| Product | Problem | Cause | Comments |
| Jam | Not setting |
Too little pectin Incorrect balance between pectin and acid Insufficient cooking time |
Add lemon juice and re-boil Add commercial pectin according to packet instructions Cook for specified time or until setting point is reached |
| Jam | Too dark |
Poor-quality fruit Cooked too long, so sugar has caramelised |
Use fruit that is just slightly under-ripe for maximum pectin level, flavour and colour |
| Jam | Fruit has risen |
Jars too hot Jam not allowed to settle before bottling |
Leave until completely cold, then fold fruit through evenly, top with baking paper dipped in brandy Allow jam to stand for 10 minutes before pouring into jars |
| Jam | Crystallisation |
Too much sugar in proportion to fruit Not stirring often enough (undissolved sugar) Lack of acid in fruit Over-boiling Sugar not dissolved when mixture brought to the boil |
Add lemon juice at outset Ensure sugar is dissolved before boiling point is reached again Add 30g butter per 1kg fruit (after boiling for some time) |
| Jam | Mouldy on top |
Damp or poor-quality fruit Insufficient boiling Covered while warm Stored in a warm, unventilated and/or damp place Too much water added to the mixture Jars were wet |
Cover jam when piping hot Place a bowl of lime on the shelf where jams are kept Ensure sterilised jars are completely dry |
| Jam | Fruit tough | Insufficient cooking before sugar was added |
Test taste fruit before adding sugar As an alternative, use conserve method: layer sugar with fruit. Stand overnight, then cook until setting point is reached |
| Jam | Fermented |
Poor quality or over-ripe fruit Insufficient cooking Not enough sugar Cover not airtight Incorrect storage |
DISCARD! |
| Jam | Hard or dry |
Over-boiling Stored in too warm a place Cover not airtight |
Use screwtop lids |
| Jam | Syrupy |
Insufficient boiling Over-boiling to beyond setting point |
Test regularly until setting point is reached |
| Jam | Poor flavour |
Too much sugar Over-boiling Over-ripe fruit Under-ripe fruit Boiling too slowly |
Use fruit in prime condition that is just ripe |
| Jam | Poor colour |
Poor quality fruit Fruit not softened sufficiently before adding sugar Boiled too slowly to setting point Stored in bright light |
Use best quality, just-ripe fruit Soften fruit well before adding sugar Boil briskly to setting point (over medium-high heat) |
| Jelly | Cloudy |
Sugar or fruit or jelly bag not clean Jelly bag was squeezed Boiled too fast as setting point was reached Jelly bag still contains some residue, or if new, some minuscule pieces of fibre from the fabric (e.g. flannel) Scum was stirred in |
Wash fruit well, use good-quality sugar Wash jelly bag and scald before using Remove scum from surface with slotted spoon For smaller streaks, add small knobs of butter to disperse |
| Jelly | Dark on surface during storage |
Stored in too warm a place Stored in too light a place Stored too long (this often occurs with apple and other light jellies due to enzyme action) |
Store in a cool, dry, dark place |
| Jelly | Thick and syrupy but not set | Insufficient pectin | Add lemon juice: 1 tablespoon to 1kg, then re-boil for 5 minutes. Alternatively, add commercial pectin and boil for 10 minutes more |
| Jelly | Set in preserving pan before bottling | Acid content too high | Combine with lower acid fruit |
| Jelly | White streaks |
Scum stirred in Scum not removed carefully before bottling |
Add a few small knobs of butter to disperse small pieces of scum Remove large pieces of scum with slotted spoon |
| Jelly | Not setting in large jars | Too slow in cooling process | Use smaller, even-sized, similar-shaped jars |
| Jelly | Air bubbles |
Jelly poured too slow or fast into jars Jelly not poured down inside surface of jar Boiled too fast as setting point was reached Allowed to stand too long before bottling |
Pour jelly down inside surface of jar Bottle within 5–10 minutes of cooking |
| Conserve | Fruit doesn't stay whole |
Fruit not mixed with sugar and left to stand long enough Cooked too long |
Leave combined sugar and fruit to stand overnight at least |
| Conserve | Shrinks in jar |
Seal faulty Storage conditions too warm |
Store in a cool, dark, dry place. Place freezer bag over lid and secure with a rubber band |
| Conserve | Air pockets | Too cool before pouring into jars | Allow to stand no more than 10 minutes before bottling |
| Marmalade | Cloudy |
Too much pith included (this will always happen if whole fruit is minced) Scum stirred in |
Ensure pith is removed Remove scum with slotted spoon |
| Marmalade | Peel rises to surface |
Jars too hot when marmalade is poured into them Mixture not allowed to stand before bottling |
Allow sterilised jars to cool to warm before pouring marmalade into them Allow marmalade to stand for 10 minutes before bottling |
| Chutney | Shrinks in jar |
Over-boiled Not covered tightly enough Stored in a warm place |
Cook only until chutney-like consistency is reached with no clear vinegar liquid remaining After bottling, place a freezer bag over lid and secure with a rubber band |
| Chutney | Mouldy |
Poor quality fruit and/or vegetables Insufficient vinegar Under-cooking Use of unsterilised jars Use of damp jars |
DISCARD! |
| Chutney | Liquid on surface | Insufficient boiling down of mixture | Cook until no free-flowing vinegar liquid is evident |
| Flavoured oils | Cloudy | Flavouring contains too much liquid (e.g. onions) | Use quickly or it will become rancid |
| Flavoured oils | Rancid |
Incorrect storage Faulty seal on bottles Oil came into direct contact with sunlight or heat |
DISCARD! For future reference: Basil oil: remove herb from oil after 2 weeks Garlic oil: use within 2 weeks (keep refrigerated during this time) |
| Pickles | Not crunchy |
Not salted long enough Brine too weak Vinegar quantity or acetic acid level insufficient to preserve adequately |
Ideally soak in brine for 24 hours |
| Pickles | Hollow |
Raw ingredients too mature Vegetables kept too long before use |
Use freshest produce possible |
| Pickles | Dark in colour |
Iodised salt used Too many spices Ground spices used Dark vinegar used Brine made with hard water |
Use cooking salt Use whole spices in a muslin bag Use bottled or filtered water |
| Pickles | Vegetables or fruit rise to top | Vinegar takes a little time to penetrate vegetables |
Place a piece of crumpled baking paper in jar, leave for 1 week, remove Repeat if necessary |
| Pickles | Pale or bleached | Jar exposed to light during storage | Store in a cool, dark place |
| Pickles | Soft and slippery | Salt or vinegar solution not strong enough | DISCARD! |
| Pickles | Garlic looks green | Not uncommon | Blanch garlic before use |
| Pickles | Green spots on pickled onions | Caused by fermentation of a harmless substance | Okay to eat: I remove the outer spotted layer as often the rest of the onion is usually unaffected |
| Pickles | Fermented or mould visible |
Too little sugar Cooking time too short Salt/vinegar solution too weak Cooking equipment not clean Incorrect storage Decayed or bruised fruit or vegetables used |
DISCARD! |
| Pickles | Unpleasant odour | Pickles are spoiled | DISCARD! |
| Sauce | Separation on storage |
May not have been cooked long enough so that it still has a watery appearance Tomato sauce: breaking down of pectin gel |
Shake to restore smoothness |
| Sauce | Dark on top | Tomato sauce is susceptible to this: lids may not have been airtight | Cover lid with a small freezer bag, secure with a rubber band or dip completed bottles in sealing wax |