Remaking Soft Jelly
This recipe is the perfect fix to remaking the ideal soft jelly!
Jams or jellies that are too soft may be the result of a number of factors such as:
- overcooking the fruit when extracting the juice
- using the incorrect proportions of sugar and juice
- using overripe fruit
- doubling the recipe
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 as recommended in Table 1.
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 in Table 1.
Table 1. Recommended process time for Remade Soft Jellies in a boiling-water
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0-1000 ft||1001-6000 ft||Above 6000 ft|
|Hot||Half-pints or pints||5 min||10||15|
Source: National Center for Home Food Preservation at http://www.uga.edu/nchfp/how/can_07/remake_soft_jelly.html