When I made my peach freezer jam it stayed whitish and frothy looking instead of nice and orangey. Should the peaches have been cut in the food processor or left to set longer before adding pectin? Any ideas?
By Paula A.
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It sounds as if you didn't skim the froth and scum off the top of your jam while it was boiling. Also if you add a knob of butter while the jam is boiling it will prevent any scum forming. It won't affect the taste or look of the jam. This is a very old tip. Jan UK
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