When it turns into a sauce. That's what happened last night in my second attempt at cherry jam. Last year I discovered that I had a cherry tree (after I made Art try one of the cherries to make sure they were edible) and I tried to make some cherry jam. It never thickened and so I just used it as a cherry sauce- quite tasty on vanilla ice cream. So this year I added twice the amount of pectin and while it's a little thicker than last years' batch, it's still more of a thick sauce than a jam. I'm not sure if it's because I used powdered pectin as opposed to liquid. Oh well, it will still be good on ice cream and cake!
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