Hi smart people. I just made David Lebovitz's apple jelly for the third or fourth time. It's a winner of a jelly - I highly recommend it. In this case, I used a mix of local apples, all really fresh, some probably a little under- ripe, and the jelly reached temperature & passed the freezer test in record time. (High pectin, I guess.)
I used the method of sterilization detailed in Blue Chair Jam, which is to bake the jars before & after filling; this is my usual method. When the filled jars came out of the oven, I was fascinated to see that several had what looked like champaign bubbles rising in them, and that the bubbles kept rising for well over ten minutes. Those that had bubbles rising are now the most clear. All the jars sealed.
So who can tell me about those bubbles? Where do they come from? What do they indicate about the final jelly? Thanks!