So I have a question about canning jam! I decided this year to make/can some salmonberrry jam. I followed the instructions here: https://diyfromscratch.wordpress.com/... I used 10 cups of berries to 6 2/3 cups of sugar and also added almost 1/4 cup of lemon juice to enhance the flavor as well as a teaspoon of orange flower water. The instructions said pectin is not needed but if your jam is too watery you can add pectin. It was too watery so I added a packet of liquid pectin. I canned 12 jars and they didn't set. So I reboiled the jam and added 1TB of powdered pectin. Thought it was getting thicker so I took it off the stove and re-canned. It's still not setting! Is there any way to salvage this jam??? What can I do to fix it?