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Old 07-31-2011, 08:15 PM   #11
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If you prefer not to use powdered pectin, you can always add some granny smith apple to the batch, it won't change the flavor, and green apples have a lot of natural pectin. This would also help keep it tart, I'm not sure how much apple, but I've heard it works. The apple will cook down and disappear.
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Old 07-31-2011, 08:44 PM   #12
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Why don't you just use Sure-Jell?
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Old 07-31-2011, 10:38 PM   #13
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I had the same thing happen to about 8 qts of strawberry jam, my old Kerr book said to add sugar and low boil for 20 minutes. It got quite a bit firmer, about medium-firm I would guess. Was not runny at all.
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Old 08-01-2011, 04:17 AM   #14
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I use certo check the site out, the freezer strawb jam is fabIndex
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Old 08-01-2011, 09:39 AM   #15
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You could reprocess with pectin.
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Old 08-01-2011, 11:42 AM   #16
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Julie Welcome to DC.

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Old 08-02-2012, 02:45 PM   #17
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I added some white vinegar to some of my runny jam and made a salad dressing out of it.
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Old 08-02-2012, 04:42 PM   #18
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What a great idea to made dressing out of your runny jam, very cool! Thanks.
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