Comments on: Strawberry Jam (Failure, How to fix it).

By: MaryPat

MaryPat — Sun, 28 Aug 2011 23:03:31 +0000

Christina

I would follow the directions. It is chemistry and needs correct proportions. You will need to add the extra sugar. You could call your local cooperative extension for a liquid pectin.

Good luck. Mary Pat

By: Tara

Tara — Tue, 12 Jul 2011 14:53:47 +0000

Thank you! I think I’ll try it this week or next week when I get some time

By: MaryPat

MaryPat — Wed, 29 Jun 2011 22:41:09 +0000

I don’t think that there is a time limit. You are reprocessing the jam. You wouldn’t want to wait a year, I wouldn’t think. Good luck. Mary Pat

By: Tara

Tara — Wed, 29 Jun 2011 20:49:15 +0000

I just found this and hope that you see it. Is there a time limit from the time that you can the jam to the time you can do this? I made my jam a few weeks ago and it just didn’t set. Used ball powered pectin. Really disappointing as this has never, ever happened before.

By: Tery Beaver

Tery Beaver — Sun, 27 Mar 2011 22:15:06 +0000

My jam came out runny and I am going to try this method to see if I can correct it. Spent a lot of time bent over gathering the berries and don’t want to lose them. Hope it works.

By: georgette

georgette — Fri, 24 Sep 2010 05:17:44 +0000

I made strawberry rhubarb jam in June that didn’t set. We’ve been using it as a sauce, but I’m wondering if it’s too late for me to try and reprocess it and try and get it to more of a jam consistency.

By: NorseArcher

NorseArcher — Wed, 04 Aug 2010 23:42:09 +0000

hi, thanks for the fix info. i used certo pectin and followed directions to a T but still runny. all it said was to bring to rolling boil, add pectin, stir for 1 min., then fill jars. any suggestions for doing it right the first time around? do i just need to boil longer? thanks for any help!

By: MaryPat

MaryPat — Fri, 30 Jul 2010 16:26:35 +0000

I did respond to Suzy directly. Freezer jam is a little different than cooked jam. I would refer you to contact your local cooperative extension group. In my case, I needed to add more sugar and more pectin.

Currently I am using a Mrs Wages pectin. This pectin doesn’t require sugar to set the jam/jelly. You can get it on line. I can get this locally at the Frog Pond in Afton, NY.

Remember you can only do one batch at a time. I have tried to double up and it doesn’t work, folks.

Happy Jaming! Mary pat

By: MaryPat

MaryPat — Tue, 20 Jul 2010 01:37:10 +0000

Suzy

You do need to add the extra sugar. I know, it is very sweet. I would suggest you call you local cooperative extention program for update on fix for freezer jam. How thin is the jam? Can you use it as a sauce over pancakes, and ice cream. How about this for a quick meal recipe with the freezer jam? Make 2 french toast. When they are cooked make a grilled cheese sandwhich. I like swiss cheese. Then I put a little of my runny jam on top. The sweet jam and salty cheese is very tasty combo.

Blessings, Mary Pat

By: suzy

suzy — Fri, 16 Jul 2010 18:54:49 +0000

help…I want to use your correcting recipe…but this freezer jam I made was already too sweet….do I have to add even more sugar to correct it….or can I just add the pectin & boiling water combo to it and then freeze….I am with in the 24 hour window…SOS