I don't do canning-type jams (sterilizing jars, water bath, etc), but have had success with quick jams that will keep a few weeks in the fridge.
Made this tomato jam yesterday, and while the flavor is okay (overly sweet, but I could fix that next time), it didn't gel properly--it's a little thick, but still soupy. Any way I can reprocess it somehow? Here's the recipe:
2 1/4 lb tomatoes
1 box SureJell
4 1/2 c sugar
1 tsp lemon rind
3 Tbl lemon juice
1/2 tsp each: cloves, allspice, cinnamon
Scald tomatoes, remove skins, chop. Simmer 10 min., measure out 3 cups.
Mix SureJell w/ tomatoes in saucepan.
Add lemon juice and spices.
Bring to rolling boil, stirring constantly, boil 1 minute
Add sugar, bring back to boil for 1 more minute
Makes 2 pints.
I was skeptical about such brief cooking--is that the problem with the finished consistency?