Why Is My Homemade Jam Not Thickening. Homemade jam can certainly be made without pectin it just needs a longer cook time. The Pomonas jell could be stiffer or firmer than you are used to but it should be spreadable.
The most usual cause for a too firm or rubbery texture with Pomonas is that you used less fruit than the recipe called for. Note that extended boiling will destroy some of the fresh fruit flavour of the jam but will add a caramel flavour and give a thicker smoother feel. You can use the thinner jam as an alternative to sweet chilli sauce and it will keep in the same way as a set jam.
It sounds like your jam just needed to be cooked a little longer to thicken up.
Homemade jam can certainly be made without pectin it just needs a longer cook time. Homemade jam can certainly be made without pectin it just needs a longer cook time. The most usual cause for a too firm or rubbery texture with Pomonas is that you used less fruit than the recipe called for. If its not spreadable then something went wrong.
