Instructions

1. Figure out how many quarts of strawberry jam are too runny. Create a mixture to thicken the jam. Add 1/4 cup of sugar, 1/4 cup of water, 2 tbsp .of lemon juice, and 4 tsp. of powdered pectin to a saucepan per quart of runny jam . If using liquid pectin, use 3/4 cup sugar, 2 tbsp. of lemon juice and 2 tbsp. of liquid pectin to a saucepan.

2. Stir the mixture with a spoon until the ingredients combine. Bring the mixture to a boil, stirring it while cooking it. Add and stir in the runny strawberry jam, boiling it for 60 seconds on high.

3. Remove the saucepan from the heat. Skim the foam of the jam with a spoon to remove air, which can affect the preservation of the jam when canned.

4. Pour the strawberry jam into sanitized jars, leaving about 1 inch of head space for it to expand while processing in a water bath and preserving. Re-process the strawberry jam, according to water bath recommendations.