I am making a very chunky jam with yellow peaches and the result is fabulous, but I can't seem to get the foam off the peaches without loosing lots of the peaches floating on top. What can I do?
Oh, the scum dilemma!
A 2-step suggestion:
First, wait until the jam is done cooking, take it off the heat and let it settle for just a minute. The top layer will cool a little, solidifying the foam and making it easier to wrangle.
Second, when you're ready to lift the foam, use a fine mesh skimmer. I got mine at an Asian restaurant supply place for cheapo, click here to see what it looks like.
Oh, and if pieces of fruit are still chunky, it's technically a preserve rather than a jam. Equally yummylicious.