If your homemade jam isn’t setting properly, there are a few common reasons why.
Wrong pectin-to-fruit ratio
The right mix of pectin, acid and sugar is key to making jam gel properly. If there’s not enough pectin, your jam will be too soft and runny. Always stick to tested recipes that give the correct pectin amounts for your fruit.
What is pectin?
Pectin is a soluble fibre (polysaccharide) found in fruits. It is used as a thickener in cooking and baking
Not enough cooking time or temperature
Jam needs to reach a specific temperature (104°C) to set. If it’s undercooked, it will stay runny. Use a thermometer to make sure your jam gets hot enough.
Too much sugar
Cutting back on sugar can prevent the jam from setting because sugar helps pectin form a gel. If you reduce the sugar, you might need to use a low-sugar pectin.
Wrong type of pectin
Using the wrong pectin, like liquid pectin instead of powdered, can cause your jam to be too soft. Always use the type of pectin that your recipe calls for.
Incorrect measurements
Measuring ingredients inaccurately, especially sugar and pectin, can mess up the gel. Make sure you use proper measuring tools and follow the recipe exactly.
Overcooking
Cooking jam too long can damage the pectin and prevent it from setting. Follow the recipe’s cooking time and temperature carefully.
Not enough setting time
Jam can take 24-48 hours to set completely after cooking. If it’s still runny after a couple of days, try refrigerating it overnight to help it thicken.
Pro tip
If your jam still doesn’t set after trying these tips, you can use it as a topping or syrup. You might also try remaking it by reheating and adding more pectin.