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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 
  • undercooking 
  • 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 

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