My Jam Didn't Set! What Should I Do? (2024)

This post is for new jam makers. If you are an experienced and seasoned canner, I invite you to leave your wisdom in the comments section!

My Jam Didn't Set! What Should I Do? (1)

You’re a new canner and your jam didn’t set. It is runny and sloshy and you don’t know what to do. Before you start to worry, let me ask you a few questions.

When did you make the jam?It can sometimes take 24-48 hours for a batch of jam to finish setting up. If your jam is still just an hour or two out of the cannerand you’re worried about the set, it’s time to chill out. Literally. Walk away. Stop thinking about it.

Okay. You’ve let the jarsrest for a day or two and it’s still more sauce than jam. Next question.Did you follow the recipe?Many of us look at jam recipes and are aghast at the amount of sugar it calls for. So we reducethe amount of sugar, thinking that it won’t do anything but make the jam less sweet.

My Jam Didn't Set! What Should I Do? (2)

Sadly, sugar plays a huge role in set. If you cut the amount in the recipe and you don’t compensate with a pectin designed for low sugar preserving, your jam may well be runny.

Did you check for set while the jam was cooking?Any time a recipe gives you a cooking time, it’s simply an approximation.During cooking, you also need to be checking for signs of set. You do this by using the frozen plate test, watching how the jam sheets off the spatula, and taking the temperature of your cooking jam. More on those techniques here.

My Jam Didn't Set! What Should I Do? (3)

You followed the recipe, it’s been a couple days since the jars came out of the canner, and still, your jam is runny. What kind of pectin did you use?If you used Certo or Sure-Jell liquid pectin, that might be the culprit. They changed their formulation a few years ago and I find that it’s not as effective as the other options on the market.

So. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. Put a jar in the fridge and check the consistency in 24 hours. Cooler temperatures often help the jam find its way to a firmer consistency.

My Jam Didn't Set! What Should I Do? (4)

If you’ve gotten to the end of this post and you’re still unhappy with the way your jam turned out, you’ve got a couple of options. The first is to rename the preserve you’ve made. Call it sauce, pancake topping, or preserves. By changing the name, you shiftyour expectations and suddenly, runny jam doesn’t seem like such a big deal.

Or, if you absolutely, positively need to have a firm set, you can always remake the jam. I’ve got instructions on how to do that here. Just know that you’ll lose some yield in remaking it, and that there are no guarantees that you’ll end up with exactly what you want.

My Jam Didn't Set! What Should I Do? (2024)

FAQs

Can you fix a jam that doesn't set? ›

While this trick won't work for jam recipes that already call for pectin, adding pectin to a loose batch of jam while re-cooking it almost guarantees that the jam with set back up nicely. Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.

Can jam be reboiled if not set? ›

You can reboil jam. Sometimes taking out more of the moisture is enough for it to set up. You can also put it in the freezer or if it is really runny re-purpose it into a sauce. All good options.

How do you fix jam that has set too hard? ›

Warm the jam gently and add tablespoon or two of water to help to loosen up the mixture. It is difficult to give the exact amount of water as the size of jars vary and the level of set can be different, but aim for a consistency that is just slightly thinner than the warmed jam.

Will jam thicken as it cools? ›

Once the jam is done cooking, it may look a little thin, but just remember that it will thicken in the fridge as it cools. For a thicker version (good for fruits that are low in pectin, like blueberries, raspberries, strawberries, and peaches), add a tablespoon of pectin powder.

Does lemon juice thicken jam? ›

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

How to thicken up jam? ›

Bring the syrupy “jam” to boil in a pot. Dissolve 1 to 2 teaspoons of cornstarch for every cup of syrup in a small amount of cold water to make a slurry. Reduce heat and drizzle the mixture into the jam pot, stirring constantly. Gently simmer for 30 seconds, remove from heat, bottle and cool.

How do I make sure my jam is set? ›

1) The Saucer Test

If it runs slow, it's set! You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you've reached your setting point. TIP: Use a white plate so you can see the jam clearly.

How long does it take for jam to set without pectin? ›

Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Is jam runny before it sets? ›

If the jam runs right off the spoon and looks thin and runny, it's not done yet. However, if it forms thick droplets that hang heavily off the bowl of the utensil, but don't immediately fall off, it is either nearing completion or is done.

Why is my homemade jam solid? ›

If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.

Can you boil jam too long? ›

Pectin can also be destroyed by extended boiling so make jam in a large saucepan (the fruit and sugar mixture should not come more than one third up the side of the pan) so that the mixture boil rapidly, and start testing for setting point fairly early.

How long do you boil jam? ›

Raise the heat to medium-high and bring to a brisk boil. Stir frequently to avoid burning and to prevent the jam from boiling over. Boil until the jam hits the set point, 220 degrees F on an instant-read or candy thermometer, about 20 minutes.

How to fix a jam that didn't set up? ›

Mix cornstarch with water to create a slurry, then add it to the jam mixture. Bring it to a boil, and the jam should thicken almost immediately. 3. Try commercial pectin.

Will jam set in the fridge? ›

Once the jam cools, you'll be able to see its final texture. If it's too loose, you can always cook it more or simply refrigerate it, which will firm it too. If it's too firm-set, you can loosen it with a spoonful of hot water until it's the consistency you like.

How to fix freezer strawberry jam that didn't set? ›

Ingredients
  1. 1 cup jam that didn't set.
  2. 3 Tablespoons sugar.
  3. 1 1/2 teaspoons lemon juice.
  4. 1 1/2 teaspoons Certo Liquid Fruit Pectin.
Aug 14, 2020

How do you revive jam? ›

Heat small amounts of jam in the microwave, a few seconds at a time, and then use as you would normally. If it's still too thick, add some water while heating in the microwave, and then use it as an unusual pancake or ice cream syrup.

Should you stir jam while it's boiling? ›

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

How to fix freezer jam that didn't set? ›

Ingredients
  1. 1 cup jam that didn't set.
  2. 3 Tablespoons sugar.
  3. 1 1/2 teaspoons lemon juice.
  4. 1 1/2 teaspoons Certo Liquid Fruit Pectin.
Aug 14, 2020

How to reprocess a jam that didn't seal? ›

For any unfamiliar with this method, you sterilize the jars by leaving them in a 250 F oven for 30 minutes, add the hot jam, put on the lids and return the jars to the oven for 15 minutes more. Once removed from the oven, the seals on the jars activate.

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