Recipe: Help for jelly that didn't jell

Hi Keith, I'm not not sure if either of your changes caused your jelly not to jell. Here is some info previously shared that I hope you find helpful:

JAM WON'T JELL FIX
From: Linda Lou,Washington

Here is the info from my Master Food Advisor manual:

Measure jelly to be recooked. Work with no more than 4-6 cups at a time.

TO REMAKE THE JELLY WITH POWDERED PECTIN:

For each quart of jelly, mix:
1/4 cup sugar
1/2 cup water
2 Tablespoons bottled lemon juice
4 teaspoons powdered pectin

Bring to a boil while stirring. Add jelly and bring to a boil over high heat, stirring constantly. Boil hard for 1/2 minute. Remove from heat, quickly skim off any foam.

Fill sterile jars leaving 1/4 inch headspace. Adjust new lids, process 5 minutes in water bath canner.

There are also different directions given for liquid pectin and a way to remake by cooking using a candy thermometer.You can always use as a topping for ice cream or pancakes just the way it is. Hope this helps.

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HOW TO REMAKE JELLY THAT DIDN'T JELL
From: Louise Black

Most of the times that my cooked jelly has failed this has worked for me:

If using powdered pectin bring 4 teaspoons pectin in 1/4 cup water to boiling. Add the jelly and 1/4 cup sugar and quickly bring to a full rolling boil for 30 seconds. Pour into jars and process in boiling water bath.

If using liquid pectin bring 4 cups of jelly to a boil; add 2 Tablespoons lemon juice, 3/4 cup sugar and 2 Tablespoons liquid pectin. Boil hard for 1 minute. Pour into jars and process in boiling water bath.

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