How to thicken jam that is too runny?

There’s nothing like the satisfaction of making your own homemade jam, but sometimes the result can be disappointing when the texture isn’t right. Indeed, some fruits like plums or peaches are rich in water and contain less pectin. Jams with these fruits therefore have a harder time setting. Fortunately, there are solutions to thicken a jam that is runny and find the perfect consistency, if you haven’t followed our recipe for blackberry jelly with agar-agar. With these pro tips, you can catch up on your preparation and enjoy your canned fruit as it should be. Ready to breathe new life into your jam? Follow the guide to discover effective techniques!

If your homemade jam is too runny, there are several simple solutions to correct the situation. Agar-agar, an algae with powerful gelling properties, is very effective. Add about 2 g of agar-agar per kilogram of fruit to your still-warm preparation. Mix carefully and let it cool to see the improvement. Another option is fruit pectin, which is available in sachets in stores. Add it at the beginning of the preparation to ensure a good consistency. You can then do this test to see if it is ready.

To thicken your jam naturally, consider using apple or lemon. Apple, rich in pectin, can be added in pieces or juice to your jam to help thicken it. Lemon, with a few drops of its juice or a zest, can also strengthen the gelling process. Finally, if you are short on time, simply extend the cooking of your jam. The water will gradually evaporate, which will allow the preparation to concentrate and thicken naturally. You can now enjoy your jam on a slice of toast, with a perfect texture in your mouth. Enjoy your meal!