Jam No Gel
I tried making jam for the first time. Since I have a hard time following recipes I used David Lebovitz no recipe cherry jam recipe. I used 5 pounds cherries (weighed before pitting), about 2.5 cups sugar, and the zest/juice of two lemons. When I did the plate test it just got cold rather than setting. So my question is how do I fix it. I don't want to add more sugar. Can I but a pectin product, reheat the jam, and add the pectin?
P.S. My intention was to do freezer jam since again I can't seem to follow recipes.
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Assuming that it was, did you bring the jam to 12 degrees over boiling (220 at sea level)? That's your set point, so if you didn't get it that hot or you're not sure how hot it got, reheat it and bring it up to that temperature, stirring regularly to keep the sugar from sticking. If there's sufficient sugar to the volume of fruit, that should make it set.