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ISO: Is this process safe to use with blood-orange marmalade?

Misc.
I made blood-orange marmalade, but it also did not set up (or jell), as it should of. It's still pretty watery (even after sitting for a couple of months).
Is it SAFE to reopen them and re-boil, or remix with a new, freshly made batch of marmalade? I'm asking this because of the difference in acid-levels between the apples and oranges.

Please advise. Thank you.
David; Altus, OK



MsgID: 207350
Shared by: David; Altus, OK
In reply to: How to Remake Soft Jelly - Give them som...
Board: Canning and Preserving at Recipelink.com
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