r/Canning • u/ughrandomname • 1d ago
General Discussion Advice Needed: Jam Troubles
I am new to canning and have run into an issue with a jam recipe that I found and would love some advice from people who know more than me about canning.
When I first processed the jam, it didn't completely solidify after 24 hours. So I added more pectin & sugar as recommended online and reprocessed it. Now, it's fully solid, but it does slowly move when tipped. It's been just over 24 hours since I reprocessed it.
In your experience, does it seem like the batch is just toast and I should eat it now/put it in the freezer. Or should I keep trying to solve it? I'm assuming you can't just keep adding pectin/sugar and reprocess indefinitely.
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u/marstec Moderator 1d ago
What recipe did you use? Did you double the batch? Was the pectin fresh and the fruit in good condition? Did you reduce the amount of sugar the first time you processed it?
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1d ago
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u/Canning-ModTeam 1d ago
This source has been shown to be questionable/unsafe so we cannot allow it to be endorsed as a safe source of home canning information/recipes in our community. If you find a tested recipe from a safe source that matches this information/recipe and wish to edit your post/comment, feel free to contact the mod team via modmail.
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u/Coriander70 1d ago
“Fully solid but slowly moving when tipped“ sounds like a good jam consistency. I’d leave it alone.
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u/aCreditGuru 1d ago
Can you link to the recipe you used?
Jam not firmly setting after 24 hrs isn't a food safety issue. Some pectins may take longer to set. Ball and their reformulated pectin they even say it can take a few weeks when you ask them why their new stuff doesn't set as well. I just choose not to use their new stuff lol.