Failed strawberry jam...

[Sage_SS]

So I made strawberry jam for the first time a couple of weeks ago. I had high hopes. I have 40 jars of jam, and its all too thin. Its like sauce. We don't use glazes or strawberry sauce much. Is there anyway for me to fix it?

[cristeen]

You can reboil it. You need to familiarize yourself with the gel test so you can tell when it's right. If you used traditional pectin, it requires a precise balance of acid, sugar and pectin in order to gel, so you may have to try different things, gel test it and see what happens.

Or you can always pick up a box of Pomona's pectin and use that to get it to gel.

Or you can always label it Strawberry Syrup and use it on pancakes/waffles/french toast.

If you choose to reboil, you'll have to open all the jars, scrape it all back into a pot, clean and re-sterilize the jars, and use new lids.

[scrapadoozer]

We just made our first batch of strawberry jam a few weeks ago and this link really helped. It has lots of info on the amount of pectin to use & reboiling. HTH!

[lifeguard]

I was going to put up the same link as scrapadoozer!

[Norasmomma]

Maybe give some of it out as Christmas gifts. Label it Strawberry syrup. I'd be stoked if I got some of that for Christmas.

[annettemarie]

Moving to Nutrition and Good Eating