Brian Genisio wrote:

> Hi all,
>
> I have been canning jams for a year with good success. Recently, I got
> a pressure canner. I made blueberry jam with it, and unfortunately, the
> gel never set. Here is what I did, where did I go wrong? The recipe?
> The process? Can I fix it?
>
> I made the jam with the following recipe:
>
> 10 pints blueberries
> 4 cups sugar
> 5 lemons (juice only)
> 1 cup water
> 3 packages of "No-Sugar-Needed" Pectin
> 3 tablespoons of butter (to control foaming)
>
> I boiled it for about 20 minutes, put it in the jars, and then put it in
> the processor. I processed at 15 lbs of boiling pressure for 30 minutes.
>
> 24 hours later, soup. Can I fix this? Is it as simple as putting it
> all back in a pot, and adding more pectin?
>
> Thanks,
> Brian
>
Congrats on you new purchase. I recently purchased one and really enjoy
it. You should have used a boiling water bath to process the jam.
Pressure canners are used for low acid foods like beans, carrots, corn,
meats, and fish.