We gave some "runny" blueberry jam to my brother and didn't tell him what it
was. He has always bragged on how delicious that blueberry syrup was that
we gave him. It is all in a name.

Dwayne


"nutNhoney" > wrote in message
...
> 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.