I am working on a recipe involving panna cotta and jam. The way I am layering the two in my recipe seems to cause the jam to liquify as the panna cotta sets and makes for a big mess when eaten. I am thinking that the panna cotta liquid might be dissolving the sugar in the jam as it sets and making it break down? I want to try one more trick before I tool with the assembly, because the presentation is so lovely the way I am putting it together now. I am wondering if using a low sugar jam might help with this problem, as it probably has more pectin to make up for the reduced sugar and might stay firmer. Any guesses on this? I am already cooling the panna cotta before putting it with the jam before chilling the whole thing.