Did your homemade jam come out with a softer set than you’d like? Follow the steps in this post to save runny jam!
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.
Before Reopening Those Jars
If you don’t want to invest any additional work in that jam, the best choice to make is to change your expectations. If the finished product is just sort of runny, call it preserves (they can be great stirred into oatmeal or yogurt, or spooned over waffles). If it’s totally sloshy, label it syrup and stir it into sparkling water.
How to Save Runny Jam
However, if you’re committed to getting a nice, firm, jammy set, there is still hope. Just follow these steps.
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 determine how much jam needs to be recooked. You don’t want to remake more than 8 cups (4 pints) at a time.
For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved. At this point, prepare your canning pot. Clean the jars and prep new lids.
Place the pot on the stove over high heat and bring the jam to a boil.
Cook vigorously for 5 to 10 minutes, stirring regularly. Look for signs of thickening.
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.
That’s it!
Note: I have closed comments on this post because I am not able to offer jam set solutions on an individual basis. The instructions above should resolve most underset jams. For more on the topic of underset jams, read this post.
Do I need to put more Pectin in my Strawberry Jam when I had frozen my Strawberries when they were fresh since there will be more juice in them now?
Not typically. You may have to cook the jam for a few minutes longer to evaporate out the water, though.
Thanks didnt want to waste it,The recipe only made 3 pints and just called fr 2 table spoons, I put 3 because that just didn’t seem right.
What is the difference of sure jel powder and clear jel cook type? Can I use clear jel rather than pectin?
I made hot pepper jelly and it is runny. I used 2 boxes of the powder pectin but was wondering if I cooked it again if I could add the clear jelly cook type rather than the pectin?
Clear Jel and pectin are two entirely different things. While you could use Clear Jel in your jelly, it would then set up like Jello rather than like a jelly.
I made two batches back to back. The first back was in small gift jars. The second batch was in half pint jars the half point set up fine the small ones did not so I will be redoing the small guitars again as they are for gifts this Christmas I also added a couple shakes of hot sauce to the cooked peppers and I also drained my peppers and pressed out the extra liquid first. In doing so the peppers did not float.
Sorry you struggled to get a set with the larger jars!
No one has asked about runny chokechery jam. I just made 10 cups of it and it’s incredibly runny. I will try to re-make it in a wide skillet with more pectin. I’ll do that 5 cups at a time (so 2 batches restored 🙏🏼). It’s been hit and miss for me making jam and this was a sure miss. I’d always used Bernardin no cook with Stevia pectin but can’t even find it now so had to use another pectin. Cornstarch and Chia seeds sound like good options if this second effort with pectin doesn’t work.
How long do I have to redo the jelly. I made sweet pepper jelly and it looks runny but I won’t be home for 5 days can I redo it next weekend in 6 days. How much pectin do I add. I did 4 cups of peppers 5 cups if sugar and 1 box if pectin.
There’s no rush to redo. Follow the directions in the post for remaking.
My chokecherry jelly is still not setting after recooking it with more pectin , can I recook it a 3rd time with More pectin? Grr
At this point, I’d probably surrender and call it syrup.
Can I still open and rebook my batch of strawberry jam after 5 days please
Yes.