"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

Another thought just occurred to me.... save one or two jars and use
for syrup over ice cream, pan cakes and waffles.... don't share, that'll
teach her to laugh.

Regards,

Casey Wilson
Freelance Writer and Photographer