How To Save Runny Jam

Strawberry Jam is a spreadable pearl of wonder that can take your breakfast or afternoon tea to another level. You can enjoy this recipe all year round!

This recipe can be used to enhance your baked goods like Snickerdoodle Bread, Lavender Cookies and even as a topping for your Baked French Toast Sticks!

A while back, I wrote a piece all about how to ensure that your jam sets. However, even when you keep all those tips in mind, there’s still a chance that you’ll wind up with a poor set. Here’s what you can do to salvage that jam.

Nowadays, gelatin is one of the most commonly used products in cooking, especially confectionery. It is used for thickening various foods: jam, yogurt, for making jelly candies and many others.

Often, homemade jam requires to be thickened with gelatin according to the recipe.

There are two most commonly used ways to thicken jam with gelatin.

In the first option is while the jam is still warm, you can dissolve the gelatin in a bowl with a little lukewarm water. While the dissolved gelatin is still liquid, pour it slowly into the jam, while stirring constantly. Stir constantly so that it can thicken.

The second option is to wait for the jam to cool. In a cup, dissolve the gelatin with 1 tablespoon of water. In a large bowl, pour 1 cup of water and heat it on the stove. Put the cup of gelatin inside and melt it in a water bath.

Then pour the mixture into the jam and stir constantly in order for the jam to turn into jelly.

Gelatin is interesting to use because it brings a touch of freshness and variety to our daily lives and menus and it is good to sometimes diversify our diet.

Use your imagination and surprise your loved ones with a great jelly cake and don’t forget to try our famous cherry jelly jam, which we are sure you will fall in love with.

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We’ve all been there, with a sticky mess congealed in the bottom of our best saucepans and the damning realization that something has gone horribly wrong with our homemade jam. Luckily, all is not lost, as the most common jam mistakes can be easily fixed.

Jam is a wonderful way to preserve a glut of fruit and always fills your home with a glorious sweet aroma. If properly jarred and stored, it will last for ages. A jar of homemade jam makes for a lovely personal gift, whether you’re looking for a sustainable Christmas gift, or one of the best housewarming gifts. It’s also a fantastic addition to many of the best easy dessert recipes.

Aside from its gift credentials, making jam at home can be very rewarding. But unfortunately, the results may not always be perfect. Is your homemade jam too runny, or thick? Does it have white bits? We’ve put together some common mistakes and tips on how to avoid them.

This is a very common mishap and can occur for a couple of reasons. It may be because there is not enough pectin and acid in the mixture. Or it may be because the temperature of 104C was not reached when cooking.

While hot the jam will seem runny, but be patient, as it takes a while to cool and set. Samuel Goldsmiths, woman&home Food Editor has a nifty trick to test if the jam will set firm. “I always put teaspoons in the freezer and then dip in the jam when I think it’s done. If the jam sets on the spoon when I put the spoon in and out quickly then I know the jam will set,” he advises.

Jam that was not heated to 104C-105C will not be set. In this is the case, heat the jam again. Use a jam thermometer to check when it reaches temperature.

However, if the jam has been heated sufficiently, but still did not set, then it requires more pectin and acid.

The easiest way to add both acid and pectin to jam is simply by adding lemon juice. Lemon juice contains both in abundance. The ratio we use when making jam is 1tbsp of lemon juice to every 1kg of fruit. woman&Home Food Writer, Keiron George, advises, “If you’re having trouble with setting your jam, bring it to the boil again, adding the rind of a lemon for some extra pectin”.

What fruits are high in pectin?

Some fruits are naturally high in pectin and acid. Fruits rich in pectin and acid such as apple, blackcurrants, gooseberries and redcurrants will set a jam firm with little additions. However other fruits with lower pectin content will require a helping hand. Raspberries, plums and apricots all fit into this category. Strawberries, melon and cherries do not contain any pectin. Therefore when making jam with these fruits it is essential to add pectin in order for the jam to set.

(Image credit: Future/Woman&Home)

Homemade jam is easy to make, easy to store and so tasty, but sometimes the consistency is too thick or too thin. It’s super easy to fix the consistency while making the jam, but if you realize it only after the canning process, you’ll have to re-can the jam.

Thickening Jam While Making It

Place a measured amount of fruit, pectin, spices and an optional 1 teaspoon of light oil like canola oil in a large saucepan. Bring to a boil over medium heat.

Add the measured amount of sugar and boil for at least 2 minutes. Reduce the heat if the jam begins to froth or boil over.

Boil the jam gently, stirring constantly until the sheeting test or freezer test detailed below indicates that the jam is thick enough to set properly. (Note that extended boiling destroys some of the fresh fruit flavor of the jam but adds caramel flavor and gives a thicker, smoother tongue feel.)

Perform the sheeting test by stirring the jam and then holding the stirring spoon sideways above the jam pot so that the content of the spoon runs from the side of the spoon. If jam falls in vertical drips, like water from a spoon, then it’s too thin and will not set. If jam falls in a wide blob, the width of two or three of the original streams, then the jam will set. The wider the blob, the harder the jam will set.

Perform the freezer test by pouring a spoonful of jam onto a clean plate. Place the plate in the freezer for 30 seconds. Remove the plate and press a finger along the plate and into the edge of the jam blob. If the jam is thick enough to set, it will wrinkle up in little folds. If it’s not yet thick enough, the jam will smear without the top of the jam wrinkling. The thicker the wrinkles, the harder the jam will set.

Thickening Jam After Initial Canning

Open all the jars of canned jam that you want to thicken, and pour all the jam into a large saucepan. Discard the old lids. Wash and sterilize the old jars. Prepare canning jars and new lids.

Heat the jam over medium heat until it reaches a steady boil while being stirred. Continue to boil the jam until it passes the sheeting test or freezer test. (Note that extended boiling will destroy some of the fresh fruit flavor of the jam but adds caramel flavor and gives a thicker, smoother tongue feel.)

Filling and Sealing Jam Jars

Sterilize jars and rings by washing them carefully and then boiling them in a canning kettle for 10 minutes. Turn off the heat and then add the new lids to the canning kettle. This step can be done before you boil the jam. Once the jam is ready to be canned, use tongs to remove glass jars from the boiling water in the canning kettle and line them up next to the jam kettle.

Use a ladle to fill the hot jam jars. Leave 1 inch of headspace at the top of each jar. Pint jars normally pinch inward at the right spot for headspace, while engraved jelly jars have the engraving stop at about the right spot for headspace. Overfilled jars do not seal properly.

Wipe the top of each jar with a clean new paper towel to remove any drips or spills that might interfere with the seal. Place the warm canning lids on the top of the glass jars. Place a finger on the center of each lid to hold it in place while you attach the rings to the jars. Do not tighten the rings—you need to let heated air escape from the headspace.

Place the jars into the canning kettle with the jar lifter or tongs. Add water if necessary so that the water level is at least 1 inch above the top of the tallest jar. Bring the canning kettle to a boil and boil for 10 minutes or for the time specified by the recipe. Longer boiling reduces the fruit flavor but adds some caramel flavor.

Remove the jars from the boiling water using a jar lifter or tongs, and place them on a cooling rack. Let the jars cool completely before touching them. You should hear a “pop” sound from each jar as the vacuum created by the cooling headspace sucks the lid onto the jar to create a firm seal.

Test each jar by pressing down on the center of the lid after the jar has cooled. If the jar sealed properly, the center will not pop. If it does pop, the canning failed. In the case of a failed canning, refrigerate those jars and eat them first. Label properly sealed jars with their contents and the date canned, and store them for up to five years.

Edward Kilsdonk has been a freelance writer since 2010. He created, produced and wrote online high school classes for Apex Learning in U.S. history, U.S. geography and politics, and U.S. government. Kilsdonk earned a Master of Arts in economic history from the University of Virginia and a Bachelor of Arts in history from Amherst College.


This easy Strawberry Jam is so delicious and doesn’t use pectin! It is naturally vegan and gluten-free, and perfect for your morning toast!

As a kid I loved toast, and I especially loved strawberry jam! I started to realize, though, that I really preferred the more expensive fresh-fruit based jams. This recipe is great because you can make it at home for much cheaper!

Spread this strawberry jam on a slice of Fresh Homemade Sourdough Stecca Bread or even on some Irish Soda Bread!

Naturally vegan and free of gluten, this jam recipe also doesn’t include pectin, which is a hard-to-find thickener used in commercial jams and jellies. This recipe is thickened with cornstarch, but you can even omit that if you prefer!

Why you’ll love this recipe

  • Just 4 Ingredients – Just strawberries, sugar, lemon, and cornstarch brings together this delicious strawberry jam!
  • Vegan & Gluten-Free – Naturally vegan and gluten free without any swaps!
  • Better than Store-Bought – This recipe is cheaper AND tastes way better than store bought jam.

What you need for this recipe

  • Strawberries – Fresh is always going to work best, but frozen should work as well!
  • Lemons – Juice of one lemon and zest.
  • Sugar – To help thicken and sweeten. I don’t recommend substituting for a sugar alternative.
  • Cornstarch – Optional, but works well as a thickener in place of pectin.

How to make this recipe

Wash strawberries and remove the stems.

Slice strawberries into quarters or smaller.

Zest and juice lemon, measure sugar and cornstarch.

Cook Strawberries

In a medium non-stick pot, add strawberries and sugar over medium heat.

Stir gently until sugar begins to dissolve.

Add lemon juice and zest.

Gently mash strawberries with the back of a spoon as they cook down.

Continue to simmer until sugar is bubbling slightly.

In another vessel, whisk together 1 tablespoon of water with 1 tablespoon cornstarch until no clumps remain.

Pour the cornstarch slurry into the strawberries and stir to combine. Bring back to a gentle simmer.

Step 3

Once the strawberries have thickened with the cornstarch, turn off the heat.

Transfer jam to a container and allow to cool at room temperature for at least 30 minutes before refrigerating.

Once cooled and thickened, spread and enjoy!

Expert Tips and Tricks

  • If you want an even thicker jam, add more sugar OR double the cornstarch slurry!
  • Frozen strawberries should work just fine if necessary.
  • Store in the fridge in an airtight container for up to 3 weeks, or freeze for longer.

Recipe FAQs

How do I know when the jam is ready?

Since the jam thickens as it cools, it can be difficult to tell when it is ready. You’ll know it is ready once the sugar is liquid, bubbling, and beginning to reduce, and when the cornstarch slurry has been fully incorporated, then brought back to a simmer.

How do you thicken homemade strawberry jam?

If you aren’t using pectin as a thickener, the sugar as well as the cornstarch slurry will work to thicken quite well. Feel free to add more for an even thicker jam.

Why do you put lemon juice in strawberry jam?

Lemon juice was traditionally added to jam because it lowers the pH of the jam an helps the pectin to set, while also making the jam acidic enough for canning. In this particular recipe, I think it aids a lot in flavor to balance to sweetness!

  • Wash strawberries and remove the stems.
  • Slice strawberries into quarters or smaller.
  • Zest and juice lemon, measure sugar and cornstarch.
  • In a medium non-stick pot, add strawberries and sugar over medium heat.
  • Stir gently until sugar begins to dissolve.
  • Add lemon juice and zest.
  • Gently mash strawberries with the back of a spoon as they cook down.
  • Continue to simmer until sugar is bubbling slightly.
  • In another vessel, whisk together 1 tablespoon of water with 1 tablespoon cornstarch until no clumps remain.
  • Pour the cornstarch slurry into the strawberries and stir to combine. Bring back to a gentle simmer.
  • Once the strawberries have thickened with the cornstarch, turn off the heat.
  • Transfer jam to a container and allow to cool at room temperature for at least 30 minutes before refrigerating.
  • Once cooled and thickened, spread and enjoy!

Reader Interactions

Jam is a generic name for any fruit preserve made by the fruit setting (typically from the berry family) with sugar and sometimes additional pectin as a preservative.

The spread can be made on the stovetop or over an open fire, like jamming in its original sense.

Jam usually contains more fruit than preserves, which can contain pieces of rind and marrow as well.

The modern world has made jam a marketable commodity, with many variations on color, flavor, and consistency becoming available.

These products can be purchased in stores or online.

The texture of jam is a key consideration when purchasing, as it varies from thick and gummy to runny.

Thickened jam tends to be more expensive than its unthickened counterpart due to the extra production process involved.

In this article, we will look at the thickening process and see whether or not it is worth the extra expense.

How to Make Jam at Home?

Jam is a delicious spread that comes in a variety of flavors, using different fruits or berries.

Making your own jam can be both cheap and fun. However, jam-making is a bit different from canning jams.

Although both methods involve using sugar and pectin to preserve the fruit, stewed fruits have a softer texture than jellies do.

Here are step-by-step instructions on how to make jam at home in the easiest way possible.

1 – Ingredients.

Pick fruit that is ripe and fresh but not overripe.

Fruit overripe may be hard to digest.

A good way to check if the fruit has ripened fully is by smelling them.

If they smell sweet enough, then it’s ready for jam-making.

2 – Equipment.

It is best to use wide-mouth jars or containers so you can get your hand in there easily for stirring.

Make sure they are sterilized before pouring in a jam.

A sheet of cheesecloth will help filter out the solids when straining the jam after it has cooled down.

If you want, you can use a coffee filter instead.

You will need different sized measuring cups to measure out the fruit, sugar, and lemon juice.

Measuring spoons are also important to help with adding the ingredients correctly.

3 – Directions.

It is best to prepare the fruit a day before you make jam.

On that day, wash and remove any stems or leaves from your choice of fruits.

Slice them up into small pieces.

However, if your fruit is already sliced, then it is okay.

You can start with step 2 right away.

To your fruit, add lemon juice.

This will help preserve the color and flavor of the fruit.

It also helps prevent mold from growing on the fruit if kept in an airtight container or jar for months before eating.

Mix together all ingredients thoroughly until they are evenly distributed throughout the mixture.

Make sure to scrape any blueberry seeds off the sides of the bowl.

For every cup of mashed fruit, you will need one cup of sugar.

It is best to use plain granulated white sugar since it has no additives or coloring that may change the flavor and color of your jam.

You can adjust how much sugar you want to use according to your preference, but keep in mind that the more sugar is used, the sweeter and thickens the jam.

Mix together your fruit and sugar until they are evenly mixed.

You can either squish them with a potato masher or just stir them together with a spoon.

Do not mash the fruit too much; the texture should remain relatively chunky-looking.

It will be harder to strain out later when you are pouring the jam into the jars if you over-mash it.

Pour your fruit and sugar mixture into sterilized jars or containers.

Fill the jar up to within an inch of the rim.

Make sure to leave plenty of space at the top so you can swirl the contents later when you stir.

Put your jar/container with lids tightly shut and store it in a warm place for 12-24 hours.

Make sure you have them all facing the same direction so that when they expand, they don’t bump into each other or break.

You can seal down the top with aluminum foil or plastic wrap, as well.

Why Your Jam Become Runny?

When you are making jam at home, it is important to have the right amount of sugar and pectin to get a thick texture.

If your jam looks too runny, then it means you may not have enough sugar or pectin in a jam.

Try using more pectin or sugar in your recipe to adjust the consistency of your jam accordingly.

When baking or cooking jam, the most important thing is to know how long you should keep it in the oven.

Many recipes say to cook jam on low heat for at least an hour.

However, it is best to check for doneness earlier than that.

When you smell your jam during this time, there should be a slight smell of burnt sugar.

This means it was cooked at the right temperature, and now you can start to take it out.

If your jam still is not setting up even though you have cooked it long enough, try adding more pectin or less sugar.

As you keep experimenting with your recipes, you will start to learn the right consistency for your jam.

Why Your Jam Have Lumps?

When making homemade jams, sometimes they can have lumps or chunks in them.

There are two main reasons why this happens.

One is when a piece of fruit gets stuck on the side of the bowl while you are mashing the fruit.

The other is sugar that has not dissolved in the mixture.

When making jam, it is important not to use regular white sugar that contains artificial sweeteners or additives.

These types of sugars will cause lumps to be formed in your jam because they do not dissolve as well in water.

Instead, use sugar that is 100% cane sugar.

It is important to get all the pulp out from the skins and seeds of your fruit before adding it to your mixture.

When you are straining out the blueberries, be sure not to mash them more than required.

This will make sure there are no lumps in your jam that you have to remove.

Making jam often results in a runny mixture that is too thin for your liking.

Luckily, you can easily thicken it up without any extra effort on your part.

The perfect consistency of homemade jams should be relatively thick and also have some soft chunks in it.

1 – Using Gelatin

Gelatin is a popular ingredient added to jams or jellies before refrigerating to thicken up the consistency.

It contains no fat, which is why it is perfect for thickening homemade jam recipes.

Try finding powdered gelatin in boxes or packages at your local grocery store. It comes around 25 cents per box and is definitely worth it, considering how much less effort it takes to use gelatin than cornstarch.

All you need to do is stir a tablespoon of the powder into your homemade jam mixture before cooking–this should give it a nice, thick texture.

2 – Using Cornstarch

Cornstarch is a popular ingredient that can be used to thicken homemade jam as well.

The benefit of using cornstarch over gelatin is that you do not need to cook it first–you just add it in at the end.

In fact, we recommend mixing your cornstarch with a little bit of cold water first.

Then, add the mixture to your jam while you are cooking it over low heat.

This should thicken up your homemade jam right away.

3 – Use Chia Seeds

If your jam is still too thin even after the previous two tips, try using chia seeds.

Add about 1-2 tablespoons of the seeds into your mixture and stir them in well.

You can add them at any point while you are cooking–it does not matter when.

Another interesting fact about this ingredient is that it will help your jam stay fresh for longer.

Chia seeds are a popular ingredient in many jams and jellies because of the health benefits they offer.


Now that you know how to make and thicken the jam, it is time to experiment with different recipes for yourself.

Many simple methods can be used to thicken your jam, such as gelatin or cornstarch.

Also, chia seeds can be a handy substitute too. Give these tips a try and see what you think.


  • Jam
  • Whisk or spoon
  • Stovetop
  • Your preferred thickening ingredient


  • Prepare all the required ingredients and equipment in the article.
  • Depending on your desired thickness, you can add more or less.

Fig jam is a thick, sweet spread made from cooked figs. It is a popular ingredient in many desserts, such as tarts, pies, and cakes. Fig jam can also be used as a filling for sandwiches and crepes. There are two main methods for thickening fig jam: cooking down the jam to concentrate the sugars, or adding a thickener such as pectin or cornstarch. Cooking down the jam will take longer, but will result in a more intense flavor. To do this, simply cook the jam over low heat until it has reduced by half. Adding a thickener is the quicker method, and will result in a jam that is less intense in flavor. To do this, simply mix the pectin or cornstarch with a little water, and then stir it into the jam. Cook the jam for a few minutes until it has thickened. Both methods will result in a delicious fig jam that is perfect for spreading on toast, or using in any number of sweet recipes.

Jam is a tasty spread made with fresh fruit or berries and comes in a variety of flavors. Thickened jam is more expensive to make because the extra steps involved in the production process are more expensive. Jam can be made at home in a variety of ways, and this is a step-by-step guide. The sugar content of each cup of mashed fruit should be one cup. Plain white sugar is best used because it has no additives or coloring, so the flavor and color of your jam will not be affected. If your jam is runny, you might not be able to get the necessary amount of sugar or pectin. Jams should not be made with regular white sugar that contains artificial sweeteners or additives.

Sugars like this one have a low dissolve rate in water, causing them to form lumps in jam. Homemade jam consistency should be relatively thick and contain some soft chunks. Homemade jam can thicken as well as cornstarch, a common ingredient. If your jam is still too thin even after the previous two tips, replace it with chia seeds. They can be added while cooking at any time – they are all that matters.

To make your own fruit filling, combine homemade or store-bought jam with some cornstarch and water (about a tablespoon of cornstarch in one teaspoon of cold water to make a paste), then stir into 1 to 3

My years of jam making have taught me how to thickening runny low-pectin fruit jams with the addition of an apple or two. Fruits are naturally thickened with pectin, which varies greatly in levels. Apples have a high Pectin content, whereas cherries have a low Pectin content.

If you simply take the fruit and sweeten it with sugar to make it appear thicker, it will become jam by naturally occurring pectin in the fruit and the elimination of the fat. It occurs when we simmer the fruit, and the liquid thickens as it steams and evaporates.

How Do You Thicken Jam That Is Too Thin?

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If your jam is too thin, there are a few things you can do to thicken it. First, you can cook it for a longer period of time. This will help the water to evaporate, leaving behind a thicker jam. Another option is to add a thickening agent, such as pectin or arrowroot powder. Simply mix in a small amount of either of these ingredients, and cook the jam for a few more minutes.

In a medium pot, heat the jelly or jam over medium heat for about 12 minutes. After 1 minute of boiling, remove the foam from the heat and skim it off the bottom. When it’s completely cool, empty a tightly sealed container of hot jelly or jam. When your jam doesn’t firm up, you may have been short on pectin, sugar, or acidity, or you couldn’t boil it at all. We will address this issue when we remake the jam or jelly. Jam cannot be reliably made in large batches (obviously, but wait for the sweetener, lemon juice, and so on to happen). Begin by measuring the amount of fruit you’re going to use in making jam or jelly. In a medium pot over medium heat, combine the soft jam or jelly, 2 tablespoons lemon juice, and the salt. If it does not set, continue to boil for 1 minute longer if it does not, then remove it from the heat and skim off the foam. Boil the jelly or jam in a medium pot over high heat for about 10 minutes. Once the jam or jelly has cooled, you can add the sweetener, lemon juice, and other ingredients as needed. You should avoid making jam that is more than 6 cups raw fruit, as this may cause jam to overflow.

If Your Jam Won’t Firm Up, Here’s What To Do

You may have needed to increase your jam’s sugar or acidity levels or had to boil it slightly harder for your jam to firm up. We will correct that when we remake the jam or jelly. Finally, your jam cannot be reliably made with jam more than 6 cups of raw fruit (obviously, but the time spent adding sweetener, lemon juice, etc. can be used). If your jam is still runny after waiting for the lemon juice to set, it may be necessary to reduce the amount to what you prefer or add commercial pectin. To solve this issue, tip the jam back into the pan, add the juice of one lemon, and boil it for five minutes. Continue to boil the jam for a set every two minutes if it does not appear to work.

Why Is My Fig Jam Runny?

It is normal for a runny batch to occur on occasion. After waiting for your jam to become loose, open the jars and cook again in a wide pot if it is still too loose. If you prefer, you can reduce the jam to your liking or add a few drops of commercial pectin to aid the process.

There are only three ingredients in this fig jam. Fresh figs are used in the making of this homemade fig jam, which is sugar-free and low in calories. This recipe has no pectin, artificial flavorings, or long cooking time. Jam colors vary depending on the variety of figs used. Many fruit seeds and skins contain pectin, which can also be produced by humans. Despite reducing jam cooking time, artificial pectin lacks the intense flavor produced by long-simmering jam. Cooking fig jam properly requires slow, low heat.

Combine the figs, sugar, salt, and lemon juice in a heavy bottom pan. Heat the sugar in a medium pot on medium heat until it is dissolved. In a separate mixing bowl, combine the hot water and the sugar, then boil for a few minutes. Jam must be boiled to avoid its release of pectin from the skin and seed in fruits. If you are using sterilized jars, they can be cleaned in the dishwasher with a gentle cycle or washed in hot soapy water. If you prefer, use the lid with screw-on rings provided with the jars. Butter not only dissolve foam that accumulates on top of the jam, but it also gives it a glossy finish.

Make the jars by placing a rack in the bottom of a large stockpot and filling half the pot with water. The water in the pot should be boiled on high heat. Leaving enough space between the jars allows them to sit over the rack. After that, bake the chicken in an oven at a temperature of 284 degrees F / 140 degrees C for 20 minutes.

Does Lemon Juice Thicken Jam?

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When lemon juice is added to jam mixture, the pH of the mixture decreases, resulting in the formation of a network of strands of negative charges that can now be arranged together to form a jam that is durable.

The juice, in addition to providing a sweet taste, is extremely important in the food industry. To put it another way, pH is how the set is formed. As a result, lemon juice lowers the pH of jam, which neutralizes the negative charges on the strands of pectin. Gel Pectination should be performed at a pH of 2.8 to 3.5. When the pH level is brought down, jars can be sealed in a standard boiling water bath. When selecting a commercial bottled lemon juice, you will be able to ensure that the acid is fully absorbed.

How To Thicken Jam Without Gelatin

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There are a few ways to thicken jam without gelatin. One way is to cook the jam for a longer period of time. This will allow the water to evaporate, leaving behind a thicker consistency. Another way is to add pectin to the jam. Pectin is a natural thickening agent found in fruits and vegetables. Finally, you can add arrowroot powder or cornstarch to the jam. These ingredients will absorb the excess liquid and turn it into a gel-like substance.

The saucer test is a popular method for determining the proper set point of jam or jelly. By slowly tilting a plate with jam or jelly on it, you can determine how thick it is. It’s all set if the jam or jelly sets slowly. If you’re not sure whether you’ve made enough jam or jelly, try this method. Adding cornstarch to a mixture can thickens it without having to first cook it.

How To Thicken Up Jam Without Pectin

There are a few ways to thicken up jam without pectin. One way is to simply cook the jam for a longer period of time. This will allow the water to evaporate, and the jam to become thicker. Another way is to add a small amount of chia seeds. The seeds will absorb the liquid and help to thicken the jam. Finally, you can add a bit of arrowroot powder or cornstarch. These ingredients will help to thicken the jam without changing the flavor.

By heating the sugar and evaporating it, it thickens the fruit and thickens the jam. Pectin thickens jams and jellies because it is a natural substance in fruits. This type of pectin does not require the gelling of fruit spreads with a lot of sugar, as other types of pectin do. It is not necessary to use sugar in addition to regular sugar, sweetener, or honey.

It is critical to use the right amount of pectin when making jelly or jam. Too much pectin causes jelly or jam to become thick and sticky, while not enough is harmful. To ensure the perfect results, combine 1 tablespoon of water and 1 teaspoon of powdered pectin for each cup of fruit mixture. Continue to stir in the sugar and fruit mixture until the pectin has completely dissolved. To fully integrate the pectin, keep the mixture on low heat, stirring occasionally.

The Fix For Runny Jam

In a pot of cooking jam, whisk a tablespoon of powdered pectin (ideally, no sugar-added variety) into it. If necessary, add another tablespoon if necessary. If your jam or jelly is too runny, add Pectin. Pectin powder is available in two types: natural and low-sugar. Natural Pectin can be used in place of added sugar in jams and jellies. If you don’t want to use added sugar in your jam or jelly, use low-sugar pectin. To make homemade jam or jelly without adding pectin, combine 25 mL (2 tbsp) of lemon juice with 4 cups cooked jam or jelly. Jam or jelly should be boiled for 3 to 4 minutes, then tested for signs of gelling.

How To Thicken Jam With Cornstarch

If you prefer the jam to be thicker, place two tablespoons cornstarch in a cup with 4 tablespoons water until dissolved, then add the cornstarch mixture to the jam. For a few minutes, reduce the heat to low and let it stew. If necessary, repeat the steps if necessary, but keep in mind that the jam will thicken as it cools.

Why did I make raspberries jam with sutrol instead of sugar? There is no discernible difference between the flavor and the runny texture. How can I make my jam stronger? The simplest way to cook it is to use cornstarch, an excellent thickener. In addition to jam, jellies, cakes, or cookies, we use only half of the sugar called for by flavoring with sulinda. After the jam has been heated, remove it from the heat and place it in a bottle, then cool and refrigerate. Using the Shower Drain Strainer off-label can make a significant difference in the capture of nearly all trimmings.

Can I Use Cornstarch Instead Of Pectin In Jam?

When making fruit jam, the citrus will give it a boost of pectin while also reducing the amount of sugar. Cornstarch is a common food. With the addition of cornstarch, a natural thickener, a seamless substitute for pectin can be created.

How Do I Thicken Runny Jam?

Pectin should be added in addition to it. In a pot of cooking jam, whisk in a tablespoon of powdered pectin (preferably without the need for sugar). If necessary, add a tablespoon of additional thickness.

How Do You Thicken Jam With Cornflour?

Make a medium-thick sauce by combining 2 tablespoons flour with 4 cups cold water. Use a large spoon to thoroughly mix in the water to prevent lumps. After adding the flour and water to the sauce, cook and thicken it until bubbling and thickened. Cook the flour thoroughly in a pan with one minute more oil.

How To Thicken Jam With Lemon Juice

If you want to thicken your jam with lemon juice, you can do so by boiling the lemon juice and adding it to the jam. This will help the jam to thicken and become more gel-like in consistency.

How Does Lemon Juice Fix Runny Jam?

If your jam has not set after cooking, you can try another method. To whisk together 1/4 cup sugar and 1 tablespoon powdered pectin, one method is to combine them. The jam will set better as you dissolve the sugar. The sugar content of jam or jelly can also be increased by 25 mL (2 tbsp) for every 250 mL (1 cup) of jam or jelly that is recooked. This will expedite the jam’s setting.

How Much Lemon Juice Do I Add To My Jam?

When jamming higher-acid fruit (such as tart plums), I usually use one ounce of fresh-squeezed lemon juice for every two pounds, while jamming lower-acid fruit (such as sweet strawberries), I use two ounces.

Making Perfect Jam Every Time

You should think about a few things while making jam. Begin by boiling your jam hard for five to ten minutes at a temperature of 105 degrees Fahrenheit. This method ensures that your jam does not end up with chunks of fruit in it and that it is cooked through. If you don’t have a thermometer, a cold saucer can be used to measure the jam’s doneness. If you’re using lemon juice in jam, you can also add white distilled vinegar instead of lemon juice. White distilled vinegar has an excellent taste and is a low-cost, easily available option.


You can certainly make this recipe with pectin. Pectin is a substance that sets our jams and jellies. But if you are a bit wary of using powdered pectin, just add lemon wedges or apple slices to your strawberry mixture. There is plenty of pectins found in the skins of lemon and apple that can set your jams and jellies!


We use cornstarch in this recipe to thicken the jam. Cornstarch is a fine powder made from corn and is used to thicken liquids. Just adding one or two teaspoons can quickly thicken your jams and jellies.


There are a few ways to thicken it such as:

  • To cook until it is thick enough.
  • Adding powdered pectin to your mixture.
  • Adding lemon wedges and slices to it.
  • Using cornstarch.

Before Reopening Those Jars

If you don’t want to invest any additional work in that jam, the best choice to make is to change your expectations. If the finished product is just sort of runny, call it preserves (they can be great stirred into oatmeal or yogurt, or spooned over waffles). If it’s totally sloshy, label it syrup and stir it into sparkling water.

Why has my jam gone mouldy?

Sometimes jam goes mouldy. It may be because bacteria was trapped in the jar, or it may be because the recipe did not contain a sufficient amount of sugar to preserve the fruit. It’s imperative when making jam that the jars are sterile. If they contain bacteria this will cause mould.

Pour hot jam into the jars and put a piece of wax paper neatly on top of the jam, wax side down, ensuring there are no air bubbles. Allow the jam to cool before firmly screwing on airtight lids. It’s safest not to risk eating jam which has started growing mould.

Now that you’ve solved all your most common jam mistakes, it’s time to turn your attention to storage. Luckily we have the answers to your most-asked storage question too.

Why does my jam have white lumps in it?

If you’ve spotted white lumps in your jam, it is most likely sugar crystals. When making jam try to limit the amount of stirring you do after adding the sugar. Sometimes mixing the sugar will encourage it to crystallize.

“White lumps in jam are generally sugar that has crystallized and hardened. The secret is to dissolve sugar thoroughly over very low heat by stirring slowly and gently, frequently checking the liquid on your wooden spoon to make sure all the sugar crystals have dissolved before the temperature is increased to achieve a rolling boil,” advises Elspeth.

Although it might not look perfect, there’s no need to worry about these white lumps – it will still taste alright.


Choosing the ripe once is a must when making this recipe. Strawberries do not continue to ripen once picked. Therefore, it is important to pick the best available ripe berries. In addition, they are super tasty and sweet when ripe.

Choose bright red strawberries with shiny green leaves. Size doesn’t matter. Small once can be just as sweet as large once. Both will be delicious in this recipe.


There are two reasons why you put lemon juice in it. Lemon juice balances the sweetness of the sugar in the mixture, and the juice has natural pectin that sets the jams and jellies as well.

Can I freeze homemade jam?

Yes, you can freeze homemade jam, for up to 12 months. But as explained before, jam generally keeps in the pantry for a long time, so freezing might not always be preferable.

If you do want to freeze your jam, ensure it’s cooked and properly set, before packing it in a freezable, tightly sealed container with around 1/2 inch at the top to allow the jam room to expand. When frozen, your jam may go cloudy, but it will generally return to a clear color once thawed. The consistency might change a little too once you thaw it; simply mix it with a spoon to get it back to its right form.


It is easily fixable! Just add more water to the mixture and cook it again until you’ve reached the desired thickness.


After cooking it, just let it cool and transfer it to sterilized jars and secure it with a lid and the ring. Place it in your pantry, refrigerator or freezer depending on your preference.

Opened jar containers will last in the refrigerator for a month. But it can be frozen for up to 6 months when properly canned.

HOW DO YOU CAN Strawberry Jam?

You have to sterilize your jars, lids, and rings for 10 minutes in boiling water before using it to transfer your cooked jams in. Seal with a lid and a ring. Place all the jars back into the boiling water and boil again for another 10 minutes. Let them cool and store in your pantry or in your freezer.


After placing the jam in the sterilized jars, and securing it with lids and rings, place the jars in the freezer, in they are freezer safe. You can also use freezer-safe containers. Frozen jams can last in the freezer for up to six months until its texture changes.


  • It is important to choose bright red strawberries.
  • Also, we recommend using granulated sugar to sweeten it.
  • Use four to eight ounces jars if you’re canning for easy handling.
  • If you want to naturally thicken your jams, just use lemon wedges and apple slices when cooking it.

  • (cleaned and chopped)
  • white granulated sugar
  • Juice of one large lemon


  • Prepare the Strawberries:
  • Wash the strawberries only when ready to use them. DON’T remove the stem before washing, the strawberries will absorb extra water.
  • After you washed them under cold water, let them drain in a colander for a few minutes.
  • Check and discard any mushy or moldy berries.
  • Cut and discard the stem, and slice the strawberries into quarters or dice them.
  • Add them to a large enough, heavy bottom saucepan, and mash using a potato masher.
  • If you prefer the jam to be even thicker, in a cup, mix two tablespoons of cornstarch with 4 tablespoons of water until dissolved and add the mixture to the jam. Stir and simmer for a few minutes. Repeat if needed, but keep in mind, the jam will thicken more as it cools.
  • Transfer jam to jars and let cool to room temperature, seal and transfer to the refrigerator for up to two weeks or more.
  • Check the post for tips on freezing the jam.

Made This Recipe?

How long does homemade jam last for?

Elspeth advises keeping homemade jam for one year, but in most cases it can last longer than this, “I would recommend one year only, ideally eat all you have made before then and make fresh at the start of every season.”

She adds: “Homemade jam, if it has been made correctly, will last for one and a half to two years but although it should still be safe to eat it will have lost all its brightness and fresh flavour.”

Why does jam taste bitter?

Your jam may taste bitter because it’s over-cooked. Sometimes overcooked jam can be a good thing, as it has a nice caramel flavor that will work well used in desserts. However, if it’s really overcooked the sugar will give it a bitter burnt taste. Sadly if the jam is burnt it’s beyond saving.


This recipe is the easiest thing to do! First, mash the strawberries with a potato masher. Then, transfer to a large enough pot with the rest of the ingredients. Mix until fully combined. Let sit for about 20 minutes, the berries will release more juice. Then, place on low-medium heat and bring to a boil and simmer for 15 – 20 minutes.

Next, turn off the heat and let it cool. Test for thickness by dipping a spoon in the mixture. Run a finger at the back of the spoon. If the mixture does not run back together, then your jam is thick enough.

Last, transfer to sterilized jars and secure with a lid and store in your pantry, the refrigerator or in your freezer.

How to Save Runny Jam

First, you wait. Give the jam 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set).

If it still hasn’t set, it’s time to determine how much jam needs to be recooked. You don’t want to remake more than 8 cups (4 pints) at a time.

For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.

Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved. At this point, prepare your canning pot. Clean the jars and prep new lids.

Place the pot on the stove over high heat and bring the jam to a boil.

Cook vigorously for 5 to 10 minutes, stirring regularly. Look for signs of thickening.

Test set using plate or sheeting test (both described here).

When jam has reached the desired thickness, remove pot from heat.

Pour jam into prepared jars. Wipe rims, apply brand new lids and screw on the same old bands.

Process in a boiling water bath canner for the amount of time requested in the recipe.

When processing time is up, remove jars from bath. Let jars cool and then test seals.


Strawberries are full of fiber, Vitamin C, Folic Acid, and Potassium! Eating strawberry jam can also provide you with energy that can fill you up until your next meal.

Why is my jam cloudy?

Despite your best efforts, sometimes the jam will just go cloudy. This may have been caused by the sugar, which may have crystallized during the cooking process. Another common cause may be the ‘scum’ which has surfaced to the top of the jam during cooking – it’s very important you skim this off while cooking, to avoid this cloudy effect. There is nothing you can do to fix this in retrospect. However it’s not a deal breaker, and the jam should still taste equally as delicious.

When making jam, it’s best to skim off the scum using a slotted spoon while the jam is cooking. Or, to stop it from forming add 1/2 tbsp of glycerine (for every 1kg of fruit) once the sugar has dissolved.

Why is my jam too thick?

Fruits that are high in pectin such as apple, citrus fruits and pear will produce thick jams. The standard ratio in jam is equal measures of sugar to fruit. However, you may notice that recipes for jams made using high pectin fruits contain more sugar. This is to give the jam a better, less firm, consistency.

It’s too late to add more sugar if the jam has already set and cooled. In this case, it can be thinned out by mixing in a little sugar syrup. If the jam is very firm and has a rubbery consistency, gently warm it while adding the syrup. But do not bring it to the boil again.

Sugar syrup is a mixture of equal amounts of water and sugar. The sugar is dissolved in the water by heating them together and stirring. Mixing in sugar syrup should give the jam a better consistency. However, it may also affect the shelf life. Therefore we would recommend that you only add sugar to one jar at a time and store it in the fridge.

Homemade Strawberry Jam

This Strawberry Jam recipe is super quick and easy to make at home. In addition, by making it at home, you will end up saving a lot of money, and have better quality, and a healthier product. And this is exactly why we always make our strawberry jam at home! It is so much better than the store-bought version!

Have you ever done that before? We get so excited when we see all those boxes of fresh strawberries at the market, that we couldn’t help but buy three or four of them. When we get home, and after stuffing ourselves full of the luscious fruits, we started to wonder what are we going to do with the rest of them!

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