Rose, the directions for making jam varies with the type of pectin.

If I'm using regular SureGel, the recipe always says to mix the pectin and fruit, bring to a boil, add the sugar all at once, then bring back to a boil and boil it for 1 minute. The ratio of sugar to fruit and acid makes a big difference in how the stuff sets up.

I don't even use very much commercial pectin any more because it is so inconsistent. Sometimes you'll get jam that doesn't set up and that's just the nature of commercial pectin. That doesn't mean you did anything wrong, it just happens. I've gone to cooking jam longer so that I can use less sugar and double recipes, but it takes longer to cook jam to jell point without pectin and if you aren't careful some mixtures can get a caramelized taste from being overcooked.

Using a mix of very ripe and under ripe fruit is the best way to make jam because the under ripe stuff has more pectin and that will help the jam set better.

Some jams will set up after standing longer. Marmalade can be very funny and take a couple of weeks, even a month, to fully set. I think you should just leave your jars for a couple of days and see if they set up more. If not you can use them as they are or re-cook them. I don't like jam that's been re-cooked, it mostly has a "gummy bear" type texture, I like the runny stuff better.

Unset jam also makes a good syrup and my daughter Ashley likes a softer set. She spoons a dab on her plate and dunks her toast in it, she says that way she gets jam on every bite.

It sure tastes better than the commercial stuff, doesn't it?

Annie

I use the softer one for CheeseCake topping.
Lou

Like Annie said.........
If it doesn't set anymore, just label it
"Rose's Raspberry Syrup" and everyone will think you planned it that way!

Or, as Lou said, top HIS cheesecake with it!!! (right, Lou?................BIG GRIN!!)

Problem solved. Make more jam. :)

Deanna

Oh yes, soft jam gets labelled syrup and gets eaten on pancakes, waffles or french toast, used as a topping for ice cream or pound cake, and if I liked cheesecake I'd probably use it as a topping for that, as Lou mentioned.

My latest adventure in jam was a wonderful Black Forest preserve that was posted by Mellyofthesouth. It has a great flavor, Michigan sweet cherries and dark cocoa but it didn't set. At all, not even as thick as molasses. (Have I mentioned that I hate commercial pectin?) I used it as a topping for Jojoco's summer torte, which I made with sweet cherries and it was a huge hit.

How about a dark chocolate brownie with a scoop of vanilla ice cream and a drizzle of that raspberry "syrup". That might be so good that you hope the next batch doesn't set up either!

Happy canning.

Annie

Ice cream topping! That's what I use soft jam for. Or mixing in yogurt smoothies.

I've had luck not using commercial pectin in raspberry and blackberry jams.

I found strawberries the most difficult - the little suckers exude a lot of liquid, and in trying to cook the liquid out, I smelled sugar carmelization. The end result tasted good but the slight carmel taste was there and took away from the fresh strawberry taste.

So after reading up on it, I had better luck with a batch after I left the washed, chopped strawberries sitting on a paper towel, uncovered overnight in the fridge to dry out a bit.

Thank You everyone! I don't like cheesecake so that wont work. but the ice cream topping with a brownie sounds good. LOL. I put some in the fridge and it has set up a lot. but I could still pour it out of the jar if I shook it really hard so I think it is OK now.

My strawberry raspberry jams just tend to be on the runny side. They taste fab so I'd rather eat my toast carefully than do the oversugared, gummy type they sell in the store. You've just got two watery fruits and it's always going to be a challenge. I've said it before but I consider anything with strawberries to be the holy grail of jam making. I did two batches this year with Annie's longer cooking method, and one strawberry rhubarb with pectin. Yeah, it's a tad runny, but it's yummy.

My favorite way to eat runny jam is with yogurt or on waffles topped with yogurt or sour cream.

Denna:
The Cheesecake was shot down. Guess she never made mine.
Any way I'm doing it tommorrow for Dinner.
After I bake the Stuffed Tilapia shaped like a fish.
Gina:
I second the Ice Cream topping.

How about we put the Ice Cream on a Waffle with sliced Peaches or Bannana.

2 dips of Ice Cream , Squirt some Whipped Cream all around,
spoon on some Strawberry Jam and
a little Chocolate Syrup.
LOU

Rose.... quite shaking it!! LOL.. give it a chance. Then if it's still loose after a couple of weeks you've gotten lots of great suggestions. Don't forget a nice float. Some of the jam/syrup, seltzer and some ice cream. Yum. I think on pancakes or waffles is the best but then again on french toast is my favorite.. although dipping toast in it like Amanda sounds good. Smiles. Nature of the beast. You can even swirl it into a cake batter in the pans before baking.

I made jam once, and I had some dumb luck. My store didn't have sur-gel, so I tried using some agar that I had. I used very ripe strawberries, as little water as possible to cover the fruit, and some sugar. I just snipped off a few little pieces of agar and tossed them in the boiling pot (a little of this stuff goes a LONG way). I cooked it down until most of the water was gone, and then blended it up. The consistency turned out great. I can't be sure that it was the agar, but I think it was.

Here is a link that might be useful: Agar threads

I made apricot jam for the first time in a long time this summer. I didn't use pectin and when I was done, I wondered if it had set up enough - it did flow slowly if I tipped the jar. But when it was put on a piece of bread, it didn't drip off. I decided that that means it has set enough. It doesn't have to be solid - it just needs to be firm enough that it stays on place on a piece of bread or in your peanut butter and jam sandwich. It tasted wonderful. My husband who isn't a usually an apricot jam fan loved it.

I made some of the strawberry mint and black pepper preserves from the Christine Ferbers recipe that has been posted here. The mint helps counter the cooked taste of the strawberries to make it taste fresher.

cloud, I'm glad to hear that about the mint, lpinkmountain gave me a jar of strawberry mint jam that I haven't opened yet. Now I'm really looking forward to trying that combo.

I don't like jam really "stiff", I like a slightly softer set, but not drippy. I have learned to be careful when cooking jams without pectin, I start testing with a frozen plate when they get close to setting. I turn the heat off while testing because a couple of times I've gotten jam that more closely resembles taffy.

Annie