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My sealed jam looks to thin. Should I just use it now?

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My sealed jam looks to thin. Should I just use it now?

annana | | Sep 25, 2010 07:08 PM

I made a single pint of tri-star strawberry jam a few weeks ago. (My first foray into canning, incidentally.) I sterilized the jar in boiling water and processed it in a hot water bath. When I checked on the jar a few hours later, the lid had sunk in. (Never heard a distinct "pop," which was a tad disappointing, but no biggie.) I was also able to lift the jar by the lid–that thing is definitely stuck on there.

But my jam looks too thin. A lot of the berries are clumped near the top of the jar, with very little liquid enveloping them. Is this a problem? I know that the high sugar content in the syrup helps to preserve the fruit.

What should I do?

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