Making homemade jam requires a lot of practice. If you don’t nail it on the first try, you shouldn’t beat yourself down. If your jam turned out too runny and you’re not sure how to fix it, here are some of the best methods that will help you to thicken it.
Chia Seeds
If you’re looking for a way to thicken your homemade jam without cooking it all over again, chia seeds will get you there. They have a natural gelling effect, so you can add them to your jam and let them soak up the juice and moisture from fruit purée, making your jam thick and delicious.
Add Pectin
Many jam recipes already call for pectin, a natural gelatinous substance, but if that’s not the case with yours, you should give it a try. It’s one of the best thickeners on the market, and it will help your jam set back up nicely, especially if you’re making jam with low-pectin fruits, such as blackberries, blueberries, and strawberries.
Cook It Again
If adding pectin to your jam simply isn’t an option and you’re not a fan of chia seeds, you can always try cooking it for a little bit longer. Making homemade jam requires time and patience. You can bring it back to a boil and cook it on low heat if it’s too runny.
