Hey-i've read all these postings and have a question. I made strawberry jam this year and for the first time ever it didn't set. I followed directions and redid and still no set. it tastes great but no set. I used very late season strawberries and live in Georgia where it is extremely humid right now--those are the only reasons I can find for no set this year. I usually use these for Christmas gifts. I read some suggestions that the runny jam can be a great pancake topper. I'm wondering--and this is probably a stupid question---but if it isn't set will it still be ok to put up until Christmas? I did use the water bath method after cooking to sterilize.....

I always post comments here about adding 'character' to jams and jellies. You have stated a good example, adding tons of sugar so pectin will set, but that leaves a clying sweetenss that hids the true flavors. I can't have either issue as sugar isn't good for diabetics. In any case to help boost the flavor, you might want to try and add some acid blend to the jam before its poured in jars. Taste beforehand to see if it has enough tartness to improve the overall taste, hence, 'character'. About haf a tespoon for a 5 cup batch would be a good starting point. The acid blend is made of 1/3 each of citric, malic, and tarteric acids, which are all fruit based and ae also used in making wines to improve acidity, its in granular form. You can find the acid blends at wine making supply stores. I go though about a pound of it per year, and add it to fruit drinks, carbonated beverages, and many things I like to offset the Splenda or other atrificial sugar taste. Adding rhubarb may help increase acidty too, slice it into 1/4 inch thick wafers so it doesn't leave long fiberous strands in the jam. Rhubarb will be in season here in about a month. It does contain a trace of oxalic acid, and more so in the leaves to the point of being toxic. I must avoid it however due to kidney issues.

Please be assured that if Pomona is used, the recipe can set even if it was tripled, and no sugar was put in. If you use the whole box, it can do a bit over 20 jars. I also used all of the tiny tasteless packet of calcium. Be sure to get the powder mixed well in cool juice first though. I use a blender and, and whizz small batches of it with the juices, then pour each blender batch into a big pot, bring to a boil, stir, and then add the calcium water. Stir constantly. Lift out the spoon and it will be well coated already setting up. Love it!

Mom2, according to the science Carol has posted, the sugar does help reduce the available water which can change the acidity requirements. That doesn't look like much lemon juice for the amount of bananas, so if I were you I would try to find the sugar. Can you borrow some from a neighbor or something? Do you have a sugar bowl you can raid to top off what's in the canister? Or maybe you can can with brown sugar, I don't think I ever have but a search would answer that question. I don't see why you couldn't use Pomona with bananas, but I'd be concerned about reducing the sugar. Melissa