How do you make jam more slippery?

I’m working through my batch of Pomona pectin grape jam and it’s too...stiff. How do I make it more slippery/liquid—so that it will flow off my bread if I tip the slice of bread, for example?my recipe mostly follows Pomona’s “jam” recipe with a middle-of-the-road sugar amount based on Pomona’s recipe:1 kg fruit1/4 c lemon juice1 c sugar2 tsp calcium water2 tsp pectinMore pectin relative to calcium water? More sugar perhaps?Thanks! via /r/Canning https://ift.tt/2JNBm5E