This week was my first, and probably last, foray into jam-making. Long story short, I now have 24 half-pint jars of plum syrup. I am so frustrated! Is there any way to save / fix my jam, or have I just wasted my time, money, and wonderful plums? I've read that you can not save over-cooked jam, and I'm afraid that might be the problem. I followed the recipe directions, and after boiling one minute, it was still completely watery. I tested it on a chilled plate... nothing. So I cooked 30 seconds more. Nothing, In desperation, I dumped in more pectin and boiled another minute. Still liquid. Frustrated, I jarred and processed the whole batch, hoping I could unseal and fix it later. I'm beside myself. This was supposed to be for gifts.