I'm not having a problem with the lids, but with the good pectin. For some reason, I have trouble with all of the regular brands of pectin, even the low-sugar ones. I think that it is our water here. It's very soft, spring water. The only brand that I find works for me is Pomona Universal Pectin. The stores around here used to carry it, but not this season. I tried, once again, to make jam using Certo and nope, it didn't gel properly, even though I added some calcium water to the batch. I finally went straight to Pomona's website and ordered some of their pectin in bulk. I don't know what is different about Pomona's, but it always gels up nicely. I'm going to reopen those cans I did earlier, heat it up and add some more sugar and some Pomona's and re-can them. Fingers crossed.