What I would do is, buy some pectin, look inside for the recipe for
strawberry jam, see how much TOTAL amount one batch makes, seeing as you
can't tell how much fruit or sugar you have in a batch amount, then ladle
what the total amount is for one batch in a saucepan, useing a small amount
first to blend with the pectin so it will blend in with the jam, bring to a
boil, add pectin and continue as per recipe.
I made strawberryjam but I like mine to sit on the bread not run off so I
used 1/2 recipe to a full packet of pectin, boy it's good, just to eat with
a spoon even, :-)) qahtan




"Tim Kelly" wrote in message
om...
Help!

A few weeks ago, my kids and I spent hours in a hot Virginia field
picking strawberries. We

made about 30 cans of what promised to be an excellent supply of jam.
The recipe we used was

simply fruit, sugar, and lemon juice. There was no pectin.

I processed the jam as directed, but 3 weeks later, the jam is still
very runny, really runny.

I do not want to waste the jam, can anyone help? I saw a similar
post, but that person already

used pectin.

Should I dump the jam into a pot, reduce the mixture further, then
re-can the jam?

Should I add pectin prior to processing? Since this would be a 'hack'
of the recipe, how much

should I use?

Thanks a lot for your help.

Tim