HOW TO REMAKE JELLY THAT DIDN'T THICKEN/GEL
Measure jelly to be recooked. Work with no more than 4 to 6 cups at a time.
To remake with powdered pectin:
For each quart of jelly, mix l/4 cup sugar, l/2 cup water, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while stirring. Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard l/2 minute. Remove from heat, quickly skim foam off jelly, and fill hot, sterile jars (see directions below for sterilizing jars), leaving l/4-inch headspace. Adjust new lids and process.
To remake with liquid pectin:
For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for l minute. Quickly skim off foam and fill hot sterile jars, leaving l/4-inch headspace. Adjust new lids and process.
TO REMAKE WITHOUT ADDED PECTIN:
For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to boiling and boil for 3 to 4 minutes. Use one of the tests described under "Standard or long-boil jelly" to determine jelly doneness. Remove from heat, quickly skim off foam, and fill hot, sterile jars, leaving l/4-inch headspace.
Adjust new lids and process.
Process 5 minutes if using sterilized jars that have been boiled, or 10 minutes if using washed and clean jars. |