Homemade strawberry jam is delicious. But what do you do if it’s liquid? Read on for a recipe to fix failed strawberry jam. It’s summer. The strawberry season is coming to an end. Raspberries and blueberries are just around the corner. Berries are just wonderful; you can still eat them. I enjoy them fresh in a bowl, on my cereal or ice cream, in a frozen smoothie, or in a cake. Come fall and winter, there’s nothing like homemade strawberry jam on your favorite toast or in peanut butter and jelly sandwiches.

There are many good recipes for jam. I used a standard boxed pectin recipe with freshly picked strawberries from a local farm. My mouth was watering from the homemade strawberry jam. I have never had a failure in my jam making, but this year I did. I was runny. It would make a great Sunday topper for ice cream.

Most kitchen mistakes can be fixed, so I researched my options. I called the 800 number on the pectin box. The helpline operator had no information on how to fix the liquid jam. Then I called the local Cooperative Extension. Over the years, I have found them to be a great source of information. This year, they came to the rescue, again. Here is the recipe to fix the failed strawberry jam. You can use this recipe to make up to 8 cups of regular jam. These servings are per cup of jam.

2 tablespoons of sugar. 1 tablespoon water 1 ½ teaspoon powdered pectin

Mix pectin and water; bring them to a boil while stirring constantly. Add the strawberry jam and sugar and stir constantly. Bring the mixture to a full boil over high heat. Boil for ½ minute. Then remove the pot from the heat. Skim off the top of any foam that may have formed. Put jam in hot jars and use new lids. Process the jam in a water bath for 10 minutes. Let the jars sit overnight.

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