Not enough sugar in strawberry jam
Hoping someone can help me salvage my strawberry jam. DH decided to help me with the second batch. Couldn't figure out why it didn't make as much as it should have. When I took it out of canner the fruit was floating in foam at the top, Discovered while cleaning up that he had used a half-cup measure for the sugar. I used the Ball recipe that calls for 7 cups of sugar and 6 tbs. of classic pectin. Can I just redo it adding the sugar or do I need to add additional pectin as well?