If the jam in the dish set then the jam in the jars should set. I'd just give it a little more time as the dish would have cooled down much faster than the jars will. How long did you BWB process? Over processing can break the set if that happened.

Dave

I am in Canada and have been using Bernardin Pectin. I find that it can take a few days to set and sometimes a week. So patience is the key. Which is hard, I know. I just recently had four jars of no-added pectin Strawberry Kiwi jam set up after about 4 months.

Thanks for the responses. I did re-process the plum jam using the directions from the USDA Complete Guide to Canning. The jam set ... and set hard ... very soon after the BWB. Too hard? Don't know. I may end up having to cut it like a salami. Ha.

I made a batch of peach jam two days ago and got the exact same results as the first try with the plum. In light of iice9's post, I guess I'll wait and see what happens.

I've been worrying this over and still can't figure it out. I am not a regular at canning ... only every few years do I make a batch or two of something. This is the first time I've had this problem and it is also the first time I tried using the "no or low sugar" stuff. Maybe that makes a difference. Or maybe the extra set faster because there is less volume? Wait and see.

Again, thanks.

I do not know for sure, but I think the water content of fruit varies, which is why you can use the same recipe one year and it sets up fine, and then a year later with a new crop you may have a problem. I never used to have a problem with my blueberry jams setting but now I do, and I think it is because berries are getting more watery, maybe due to irrigation or new varieties. Don't know for sure, but it is frustrating!

I know, no-pectin strawberry preserves are my holy grail. I now know a hundred and one uses for strawberry syrup!