dogmom4 Posted September 5, 2020 Share Posted September 5, 2020 I just did a batch of blueberry jam for the first time and even with the addition of pectin it’s still runny. Can I do anything after opening the jars to thicken it up or do I basically have blueberry syrup? Quote Link to comment
euphrasyne Posted September 5, 2020 Share Posted September 5, 2020 (edited) When you open it, you can always cook it a bit more with some cornstarch to thicken it to jelly consistency. Blueberry syrup is good though ^^ You may either need more sugar or a longer cooking down period in the original recipe for your next batch. Edited September 5, 2020 by euphrasyne 2 Quote Link to comment
Annarchy Posted September 5, 2020 Share Posted September 5, 2020 I’ve added Knox Gelatin unflavored to my ‘syrup’ jam before. Thickens it up. Had that problem with the Saguaro Jam I made. 2 Quote Link to comment
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