I need someone to tell me if I made it right or if I am just a super klutz who should be banned from ever entering the kitchen again. We had this huge pail of pairs and today we peeled and mashed up ten cups of them. This was enough for me to make 6 pints of pear jam. I made 3 of them in pear cinnamon and 3 pear with a bit of lemon and orange zest and a bit of ginger. Now on the directions it said to stir it for 3 minutes and then let it sit out on the counter for 30 minutes until it set. Okay I did that but it didnt seem to get past what I would consider thick applesauce stage. Then it was bedtime so I wasnt leaving it out all night so I put it in the fridge. Is it going to get any thicker or is that the way these jams are...just like thick applesauce? Do I need to do something else like take it back out and cook it because it didnt set? I am a bit confused. Oh and I did use the no cook freezer pectin.