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?