FAQs
If it still hasn't set, it's time to determine how much jam needs to be recooked. You don't want to remake more than 8 cups (4 pints) at a time. For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
What do you do if your jam is too runny? ›
If, after waiting, you find the jam is still too loose for your liking, empty the jars back into a wide pot and cook again. Wash and sterilize the jars and try again. While you can simply reduce the jam to your liking, you can also add commercial pectin or chia seeds to the reducing jam to guarantee thickening.
How do you fix canned jam that didn't set? ›
Add 25 mL (2 tbsp) sugar per 250 mL (1 cup) of jam or jelly being recooked. Return to the heat and bring to a full rolling boil, stirring constantly. Boil rapidly for 30 seconds. Remove from heat, skim off foam, fill hot sterilized jars, seal and process 5 minutes in a boiling water bath.
How runny should jam be before canning? ›
1) The Saucer Test
Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!
Can you save jam that is too thick? ›
If it isn't scorched though, here are some ideas to try: Slowly heat it in the microwave a few seconds at a time and then use it as usual. If it is still too thick, add some water while heating it in the microwave and then use it as a delicious and unusual pancake or ice cream syrup.
How to save unset jam? ›
You don't want to remake more than 8 cups (4 pints) at a time. For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the jam into a low, wide pan and add the sugar and pectin combo.
Why is my jam too firm? ›
From the description "Rock-solid" you guess correctly that you have overcooked your jam mixture. The process of overcooking your jam mixture results in most of the water content evaporating. In candy terms, your jam is probably somewhere between Hard-Ball stage to Caramelized stage.
Can you reprocess jam that didn't seal? ›
Reprocessing Unsealed Jars
If a jar does not seal but has been correctly processed according to safe processing methods, it can be re-canned if identified within 24-hours.
How do you save over set jam? ›
How to Save Overcooked Jam
- Heat small amounts of jam in the microwave, a few seconds at a time, and then use as you would normally.
- If it's still too thick, add some water while heating in the microwave, and then use it as an unusual pancake or ice cream syrup.
Why didn't my jam harden? ›
In order for a jam to set, you need enough pectin and acid. If either are missing, the jam or jelly won't set. You can test for both pectin and acid levels. Then, if there is enough pectin, the jam needs to be boiled for long enough to allow the pectin molecules to bind together.
Even if you had opened it today, the sugar acts as a preservative, and it would still be safe. The moisture has been drawn out by the Heat. Just mix it all back together, and you'll be fine. NEVER eat anything which you bring home from the store and you find has been previously opened.
What consistency should jam be before jarring? ›
If it wrinkles and feels gel-like, it's ready to bottle. If it doesn't, keep cooking and test it every 5 minutes.
How to fix a jam that didn't set? ›
For each quart of jam or jelly to be fixed, mix 1/4 cup sugar, 1/4 cup water or white grape juice, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin in a large pot. So, if you made a batch of jam and have 10 eight-ounce jars that didn't set, that would be an average batch (10 cups or 2.5 quarts).
What are the possible causes if your jam is too runny? ›
Some probable causes:
- Too short cooking (too much water)
- Too little sugar.
- Not enough pectin.
How do you make jam less firm? ›
If you prefer a softer set, you can always use less pectin than called for in our recipes. We would suggest you experiment by using ¼ to ½ teaspoon less pectin than the recipe calls for, or perhaps up to a teaspoon less for recipes that call for 4 teaspoons of pectin. You would keep the calcium water amount the same.
Will homemade jam thicken as it cools? ›
Once the jam is done cooking, it may look a little thin, but just remember that it will thicken in the fridge as it cools. For a thicker version (good for fruits that are low in pectin, like blueberries, raspberries, strawberries, and peaches), add a tablespoon of pectin powder.
How do you thicken jam for filling? ›
You can boil it down on the stove to thicken it up a bit... maybe add in some gelatin too. Also, to make it easier on you, you can spread the jam filling thin on a baking sheet and freeze it and then put it on the cake while it's frozen so it'll go on as one sheet.
How do you make jam thinner in consistency? ›
If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.