Preserving problems?

Fruit or peel floating to the top
If most of the fruit rises to the top of the jam once the heat is turned off, leave it to cool for 15 minutes before potting. Give it a good stir first so that the fruit disperses itself in the syrup. Always leave marmalade to stand before potting, so that the peel evenly disperses.

Mould forming on the surface
A thin layer, or patches of greyish white mould forming on top of potted preserves is caused either by potting while warm (rather than piping hot or cold), using unsterilized jars or storing the jam in too warm an environment. Open the pots, remove the mould and a thick layer off the surface of the jam. Transfer to the fridge for storage.

Crystallization
Caused by using too much sugar, or not dissolving it sufficiently before bringing the preserve to the boil. This cannot be remedied after potting and although still edible, will have a rather crunchy texture.

Tough marmalade peel
Peel not sufficiently softened in the juice before adding the sugar. This cannot be remedied once the marmalade is made so check that the peel is very soft before adding the sugar.

Shrinking away from sides of jar
This is caused by over boiling or not creating an airtight seal when covering the jars. Re-cover the jars to prevent further evaporation.

Problems when setting
If the preserve shows no signs of setting when the estimated boiling time is reached, remove from the heat and add 2tsp critic or tartaric acid. Lemon juice can be used instead but the liquid will further thin the jam. Re-boil the jam before testing for a set.

Bubbles dispersed in jellies
Caused through leaving the jelly too long before potting so the jelly has over thickened, trapping bubbles of air. Scum that hasn’t been removed prior to potting will also spoil the appearance of a jelly.

Dull colours in jams
This is usually caused through overcooking, either before adding the sugar or during boiling.

Fermentation of mincemeat
If jars start oozing syrup, this is usually a sign of fermentation, caused by inaccurate weighing of ingredients eg, insufficient sugar, not enough lemon juice or inclusion of too many sweet rather than sour apples.  Poor storage might also cause fermentation. If this happens, boil up the mincemeat in a saucepan and pot into sterilised jars. Store in the fridge.

Drying out
If the surface of the mincemeat is very dry, stir in a little alcohol such as brandy, or the type used in the original recipe.

From Good Housekeeping Complete Book of Preserves

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