After pressing through the food mill, you'll have to cook the jam down to reduce the liquid and concentrate the flavors. This can take a while. You'll know you're there when the color is a deep, intense red and when you run your spatula across the bottom of your pan, the jam doesn't run back immediately. Then you can pour/scrape it into a clean jar. The jam will thicken more as it cools, and you'll end up with a luscious, spreadable consistency.