Made cherry raspberry jam and it didn't gel?

Just keep it like it is. What you have now is raspberry syrup.Heat it and pour over pancakes; delicious.

This does happen from time to time. In making it, did you follow directions exactly? I think you may have made this combination on your own and not from the pectin directions. I've done that too with my own concoctions. Take the sauce you have and add another packet of pectin when it is cooled, along with 2 Tbsp. lemon juice. Stir completely and re-heat to a fast rolling boil. This means a boil that does not stop when stirred. Let this boil hard and fast and constantly stirring for one full minute. Not a few seconds, ONE FULL MINUTE, at a rolling boil. Too many people don't boil long enough. Then turn off heat and skim off foam with a metal spoon.(metal spoons will adhere the scum easier than a wooden or plastic one would). Pour into hot sterilized jars and fill to 1/8" from top. Place seals and rings on top that have been heated in the hot water bath for 30 sec.. Put into hot water bath and bring back to a boil and boil for 10 min. with the cover on! This should be fine. Make sure when making jam to follow recipes directions exactly, or things like this will occurr. Never put in heaping cups of sugar,(level them off) or use a 1/8" more water in the cup. These things will thin out your jam. The porportions of fruit to fruit are very important too. Do recipes you know work or try ones that have worked. Experimenting can be fun, but look for disappointments along the way. It's only natural. Have fun and if it doesn't turn out, use a cornstarch thickener to make a wonderful pie. If using it for jam the contents don't look appealling and will separate in a few days. Use it up at once.

If you use cornstarch it will be thick like pie filling with the same texture. Best to wait until you get more pectin unless you have some apples to mix in it. Apples have lots of pectin.

not sure how to fix it but see if it gels overnight or u could use it as a sauce. good luck