It can take a month to get a gel. Give it some time.

Ok, will not peek in the jelly cupboard for awhile.

Have to admit I don't recall ever making a jam with pectin that you add the pectin after you take off the stove and not cook it for a minute or 2.

Most pectins all need to be properly dissolved in boiling liquid. Kind of like undissolved gelatine granules that settle to the bottom of jello. Check in two weeks time. Citrus based jams can take a month or more, but raspberry with added pectin and plenty of sugar should set almost the same time its being poured in jars. My Pomona did that and the last bit needed a spatula to get it off the spoon.

The recipe is full sugar, liquid pectin. I decided not to use Pomona or Dutch Jell Lite for the clearer products. Not only do I make for me, family and friends, but for competition. They have too much suspension for that.

It's not like I can't use it in other applications other than jam, as I am the Condiment Queen. But, even at 12 quarts of red raspberries I can't play round too much with newer recipe finds, I use alot of red raspberries in my Rhuberry recipes.

Its been reported that liquid pectin can cause a poor set. The regular dried powder types need to boil in the liquid for several minutes to properly dissolve. In your case, it may take a while to st. Check in 2-3 weeks time, if it seems to still be watery, it may need a re-do.