Recipe: Remaking Soft Jellies

Some jams and jellies can take a few weeks to set up. Pectins are not interchangeable. Use liquid or dry, whichever the recipe calls for.

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 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.

Sterilization of Empty Jars

To sterilize empty jars, place them right side up on
the rack in a boiling-water canner. Fill the canner and
jars with hot (not boiling) water to 1 inch above the tops
of the jars. Boil 10 minutes at altitudes of less than
1,000 feet. At higher elevations, boil 1 additional
minutefor each additional 1,000 feet elevation. Remove and
drain hot sterilized jars one at a time as filled.

RECOMMENDED PROCESS TIME FOR REMADE SOFT JELLIES
IN A BOILING-WATER CANNER

Process Time at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min.
or pints