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