Last year we canned some strawberry jam that turned out pretty good. Good enough to do a double batch this year (only 16 jars, nothing overly crazy quantity wise). I followed the recipe as last year, added liquid pectin, canned (not a pressure canner) and let sit over night. The lids were popping and sealing. This morning I checked them out, none had gelled. At all. I don't know if I had bad pectin or what. Two questions I guess - Any thoughts from you experienced canners what may have happened (I'm suspicious of the pectin)? Do you think I could empty the contents into a pot, re-boil, add new pectin and re-can? I hate to dump all those strawberries down the drain.