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.
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.
MsgID: 205983
Shared by: Linda Lou,WA
In reply to: ISO: how can i correct freezer jam that hasn'...
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: ISO: how can i correct freezer jam that hasn'...
Board: Canning and Preserving at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: how can i correct freezer jam that hasn't jelled? (nt) |
sue doe michigan | |
2 | Recipe(tried): Remaking Freezer Jams and Uncooked Jams and Jellies |
Linda Lou,WA |
ADVERTISEMENT
Random Recipes from:
Preserving - Jams, Jellies
Preserving - Jams, Jellies
- Peach Rum Preserves - First time canner with questions
- Ginger Cherry Jam
- Jalapeno Pepper Jelly
- fixing runny freezer jam
- Tomato Jam for Sonya
- No-Cook Strawberry Jam with Variations (Certo recipe, freezer jam)
- Jell-O Jelly (1953)
- Plum-Nut Freezer Conserve (with orange and walnuts) (1982)
- replacing vinegar with lemon juice in jalapeno or vegetable based jelly
- Fuzzy Navel Jelly - didn't set
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute