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Lions, tigers and that's not jam!

 
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Finally ran out of store jam and tried mine. I'm sure jam is not supposed to be crunchy.  I am sure it will come out if I add juice a little pectin and reprocess. Any better ideas? I am actually hoping for the voice of experience. Help!.
 
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Could you post a photograph of your jam in this thread?
 
Rebecca Fussner
pioneer
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It looks like jam it even set up. webpage
 
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I know I heard something specifically about grape jam and it going crunchy. I have a vague recollection that the trick was to heat it twice, allowing it to cool in between. I really wish I'd paid more attention now.

I suggest you try doing an internet search and see what you can find - too late for me to do it tonight.

Good luck
 
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How long ago did you make it?  

It sounds as though it has crystallised which could be due to over boiling the jam when you made it or it has been stored too long.

Do you recall the ratio of sugar to grape juice that you used?

Ideally, use a jar just big enough for your jam to be with a few mm from the top, too much of an air gap can encourage oxidisation which also leads to crystallisation.

As Jay suggested, reheat it by sitting the jar in a pan of gently simmering hot water which will melt the crystals as you would a jar of honey that has crystallised.
 
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