Recipe(tried): Remaking Freezer Jams and Uncooked Jams and Jellies

REMAKING UNCOOKED JAMS AND JELLIES

With Liquid Pectin

First, remake a trial batch using 1 cup of jam or jelly. Do not remake more than 8 cups at once. In a bowl, combine measured jam or jelly and 3 Tablespoons sugar and 1 1/2 teaspoons lemon juice for each cup of jam or jelly. Stir well until sugar is dissolved (about 3 minutes).

Add 1 1/2 teaspoons liquid pectin per cup of jam or jelly and stir until well blended (about 3 minutes).

Pour into clean containers. Cover with tight lids. Let stand in refrigerator until set, then store in refrigerator or freezer.

With Powdered Pectin

First, remake a trial batch using 1 cup of jam or jelly. Do not remake more than 8 cups at once. In a bowl, combine measured jam or jelly and 2 Tablespoons sugar for each cup of jam or jelly. Stir well until dissolved (about 3 minutes).

Measure 1 Tablespoon water and 1 1/2 teaspoons powdered pectin for each cup of jam or jelly. Place in small saucepan and place over low heat, stirring until the powdered pectin is dissolved. Add to the sugar and fruit mixture and stir until thoroughly blended (about 2-3 minutes).

Pour into clean containers. Cover with tight lids. Let stand in refrigerator until set, then store in refrigerator or freezer.