In article ,
(Tim Kelly) wrote:

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

Here's a link to some remake instructions. The header says jellies but
a couple paragraphs down is a word about remaking jams and jellies both.
I assume the same measures and procedures would be used for jams. Also,
I think the SureJell site has remake instructions (though maybe only for
jams or jellies initially made with pectin).

http://www.extension.umn.edu/info-u/...ion/BJ853.html

Was you jam thick when you jarred it, Tim? Had you tested it for a gel,
either by a cold plate test or a thermometer? Strawberries don't have a
lot of natural pectin -- a common hint is to use 1/4 slightly underripe
berries to 3/4 just-ripe berries to help the set.

We'll get out beads and pray to St. Pectina for you, Tim. Good luck!
--
-Barb, www.jamlady.eboard.com An update on 7/4/04.