A while back, I wrote a piece all about how to ensure that your jam sets. However, even when you keep all those tips in mind, there’s still a chance that you’ll wind up with a poor set. Here’s what you can do to salvage that jam.
If you don’t want to invest any additional work in that jam, all you have to do is change expectations. If it’s just sort of runny, call it preserves. If it’s totally sloshy, label it syrup and move on with your life.
However, if you’re committed to getting a nice, firm, jammy set, there is still hope. Here’s what you can do.
- First, you wait. Give the jam 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set).
- If it still hasn’t set, it’s time to open all the jars back up.
- Pour the jam into your widest pot.
- Set heat to high and begin to bring the jam to temperature.
- Whisk in one tablespoon of powdered pectin as it heats.
- Cook vigorously until jam appears visibly thickened. If it feels like it’s not thickening, add a more powdered pectin (start with an additional teaspoon and work up.
- Test set using plate or sheeting test (both described here).
- When jam has reached the desired thickness, remove pot from heat.
- Pour jam into prepared jars. Wipe rims, apply brand new lids and screw on the same old bands.
- Process in a boiling water bath canner for the amount of time requested in the recipe.
- When processing time is up, remove jars from bath. Let jars cool and then test seals.