Blackberry Jam

[chokkie]

Hi AB foodies out there ... anyone out there an expert on jam-making, please? I've just made a small batch (5 jars) of blackberry jam - and added powdered pectin (mixed into the sugar) as per the recipe. Unfortunately, the jam is very loose, and I wondered about re-heating it (gently) and adding a bit more pectin (but liquid this time as I am worried that if I add powdered pectin, it might clump in big bits in the jam). I am reluctant to re-boil the jam for fear of turning it into a big solid lump and spoiling the texture. Any idea how much liquid pectin I should add, please? There are 5 x normal size jam jars of jam in all. Hope someone can help, many thanks, Cheers, Chox.

[choux]

https://pickyourown.org/how_to_fix_runny_jam.htm

Hope this helps.

[chokkie]

Thanks so much, choux. Have checked this out now, and seems very useful. Will give their suggestion a go at the weekend. Cheers, Chox.

[choux]

I really hope it works for you :)