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I've been canning jellies andI've been canning jellies and jams many years, have not had any separation problems, but it may have to do with the amount of sugar and cooking time. A good resource for tips on canning of any type is the Ball Canning website, www.freshpreserving.com. The Ball Blue Book is also a great resource for canning instructions and tips. As for differences between freezer jams and cooked jellies, I agree with your friend, freezer jams do tend to have a fresher taste. My experience with freezer jams is that they didn't always set up well, and usually I ended up with a delicious ice cream topping! Not really a bad thing, LOL.