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Red Currant jam not jelling

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Question for someone who has made red currant jam at home - I tried to make a batch with some frozen red currants we had from last year, using a black currant recipe. Unfortunately, the jam is remaining liquidy. We tried adding fruit pectin, but still no luck. With black currants, I haven't had any trouble - does anyone know why this is happening? Any advice?

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  1. I used to freeze my own fruit from the garden and make jam. Once frozen don't use any water with the recipe or it won't set. I'm assuming you added water to the fruit?