I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean the fruit all migrates to the top, leaving the bottom half just liquid (jelly-ish). Is there a reason this happens or something I can do to prevent it in the future. The taste is still good, but I was thinking it'd be nice if the fruit stayed consistent through-out the jam. :)
Edited for recipe and directions.
Basic jam recipe: 5-6 cups chopped fruit 4 cups sugar 1 pkg low sugar pectin 1/2 tsp butter
I reserve sugar and pectin per instructions on package (1/4 or 1/2 cup sugar - I can't remember) and set aside. Then I put the fruit, butter and remaining sugar in a pot to bring to a boil. I add the sugar/pectin mixture and boil (I think) for a minute. Then I put the jam into prepared jars and add a lid and a ring and process in a water bath for 10 minutes. Then I put the jars on a table to cool and set up.
This recipe is on the low sugar pectin instruction sheet. I just vary the types of fruit and sometimes the types of sugar (brown sugar, honey, etc. but always use 1/2 cane sugar).