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Canned blueberries

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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?

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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 by euphrasyne
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