If you have made a batch of jam, only to find that it has come out more like syrup than jam, a flavourless gelatine can be used to rescue the jam.
For every four cups of jam you will need one 1 envelope of unflavoured gelatine.
As a rule you will need 2 tbsps of water to soak the gelatine, but check the instructions on the packet.
Once the gelatine has been left to soak, put two cups of your jam in a saucepan, add the soaked gelatine and heat until the gelatine has dissolved. If the jam comes to the boil and you still have some undissolved gelatine, add more jam and continue boiling for a further 1 to 2 minutes.
Once the gelatine has dissolved, remove the saucepan from the heat, and the remainder of the jam, and stir in well.
Place in clean, hot, jam jars and seal immediately. Allow to cool. The jam will need to be kept in the fridge, if the jam becomes to warm the gelatine will not remain stiff.