My jam turned out runny. I followed the directions with Sure-Jell and redid it, but it is still runny. How do I thicken it? I don't know if it was because it was tomato jam.
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Sifted corn starch or pectin as a thickner!
You can cook it down a little further.
You can strain off the liquid and use it for something else and then try to recook it very, very slowly (low temp, slow, stir constantly).
If you can't save it for jam, maybe you can find other uses like adding it to other dishes.
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