So... what can you do with 15 pints of syrup? How to fix a canning blunder.

It's happened to the best of us.  Your jam is more syrup-like than jam-like.  While I like strawberry syrup as much as the next girl, I prefer it as jam and have figured out how to fix those runny little mistakes.  Read on...

I know it's a bit hard to tell in this photo, but that jam is syrup.  It all sloshed to the side when I turned it over. 

1.  Be sure you give your jam/jelly at least 72 hours before you determine it's syrup.  Some jams take quite awhile to set up.  I'll even stick it in the fridge for a day or two to see if that helps.  If you've still got syrup...

2.  Put 1 cup of your jam into a sauce pan.  Bring to a boil.  A full rolling boil.

3.  Stir in 1 1/2 teaspoons lemon juice, 3 tablespoons sugar, and 1 1/2 teaspoons liquid pectin (I prefer Certo brand).  Bring to a boil again.  I suggest boiling hard for one minute.

4.  Pour into prepared jars and cover.  Let sit for 24 hours. 

5.  Store partial pectin packet in the fridge.

6.  If this worked, and your jam is no longer syrup, go at it with the rest of your batch.  A word of caution though -  NEVER try to "fix"  more than 8 cups of jam at a time. Process in hot water bath as normal.