Doesn't pasteurisation occur at 70C for a few mins? It might be that you could hold the jam at below boiling for long enough to ensure it is sterile but without boiling it.
Eager anticipation now!
Well, I tried just reheating gently but it was grainy (hundreds of tiny lumps) so I put it back in the pan and brought it to a rolling boil. Still grainy! So I started to add boiled water (quite a bit by the end), and eventually the lumps disappeared (I kept stirring it - I didn't want it to stick or burn after all the trouble!) Once I could see there were no more lumps I stopped stirring. I did the wrinkle test and potted it up. I'm just worried now in case it hasn't set in the jars! (I think I'll open one tomorrow to check!) After all that I think I may just make a fresh batch and put it straight into small jars! Thanks for your help
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