That jam turned out dense, it is necessary to cook it a certain number of minutes, and cooking of each type of fruit/berries has to take the time. However it is impossible to lean at jam making only on temporary indicators, many factors (and in particular time of collecting and ripeness of fruits) can increase or reduce cooking considerably.
Why strawberry, cherry, bilberry jam turns out liquid
These berries jam can it will turn out liquid for several reasons, however most important - an insufficient uvarka of fruits. To receive dense cherry, strawberry or bilberry jam, the dessert needs to be cooked after boiling of 25-30 minutes, and to use exclusively wide dish that excess water evaporated for cooking. Yes, boiling of fruits within half an hour deprives of some berry practically of all vitamins, but without use of additional gelling agents it is impossible to receive dense jam in a different way.
Therefore if it is necessary to weld not only dense jam, but also useful, then in this case when cooking fruits it is necessary to add to them juice of a mespilus, a chokeberry. Thanks to pectin which in juice of these berries there is a lot of it is necessary to uvarivat jam much less. For example, 100 ml of juice by liter of berries are reduced by cooking time almost twice.
Also important factors because of which jam can turn out liquid - use of overripe fruits (in such berries more juice), lack of drying of berries after their washing. Therefore that jam turned out moderately dense, it is necessary to use slightly immature berries which well hold a form, and surely dry. That is if gathering berries took place during a rain or fruits were washed out, then before cooking they need to be dried surely: spread out a thin layer on a towel/baking sheet and leave for a couple of hours in the aired room.
What to do if jam turned out liquid
Practically all berries and fruit when heating in a sugar syrup emit a lot of juice and to receive moderately dense jam, it is necessary or to cook long a dessert, or to add gelling agents. However when cooking apples, plums, pears, strawberries, cherries it is quite possible to do also without it.
The fact is that above-mentioned fruit and berries when cooking don't boil soft therefore after their provarivaniye within five-seven minutes it is possible just to merge the most part of syrup then to potomit a little fruits on slow fire.