in article , Tim Kelly at
wrote on 12/7/04 1:09 PM:

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
Strawberries have really changed since I was a kid. I have found it very
difficult to make decent strawberry jam without adding pectin. If you can
remake y our jam, using the USDA center for home preserving information,
probably with pectin, you may be able to save it all.
Ellen
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