I made a cherry-raspberry jam from a recipe that didn't use commercial
pectin - just the fruit plus lemon and orange zest, plus some orange
juice. It didn't set. It's the first time I've tried jamming without
commercial pectin so I don't know if I did it wrong or not. Seems like
I boiled it forever and it never got to the jelling stage.
I would like to enter this into the fair, so I can't leave it syrupy.
What's the best method to reprocess it? All the advice I find is geared
towards recipes that already have pectin added. Should I just boil it
down? Or, I have a rather old box of Pomona's pectin I never used...but
it seems tricky to get right, and I don't have a lot to experiment
with.
Thanks for any advice,
Cyndi