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"My Sauce/Jam didn't set, which saddens me slightly, but what'ev's I gave it a shot! Doesn't mean I won't continue trying to make jam without added pectin. Boil longer I suppose?! or stir less?!! I haven't a clue! lol! If anyone has any tips on how to tell when it's ready to be jarred, that would be helpful! I tried the freezer thing, no lo se. Ha..."