Recipe: How to Remake Jelly

I guess you figured out the different types of pectin are not interchangeable. All I can tell you is that you can try to remake it. Use the type of pectin you used to remake it.

My experience with remaking jelly is that the texture is more gummy.
Most likely, the jelly won't gel if you used the wrong type for the recipe. Some jelly can take up to a month to gel. Also, pepper jelly is rather known to be one that people have problem getting to gel.
Many people just relabel as glaze or syrup. The pepper jelly would still be good as a glaze on meats or as a dipping sauce for chicken strips, or poured on a block of cream cheese to be eaten with crackers, even if it doesn't gel.
Remaking Soft Jellies
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 1/4 cup sugar, 1/2 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 1/2 minute. Remove from heat, quickly skim foam off jelly, and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids and process for 5 min. If you use clean washed jars and not boiled to sterilize, then process 10 min.

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 1 minute. Quickly skim off foam and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids and process as recommended.
If you chose to use clean, and not sterilized, boiled jars, then process for 10 min.