Remaking soft jellies

1 Recipe

Ingredients

Quantity Ingredient
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Directions

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 ¼ cup sugar, ½ 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 ½ minute. Remove from heat, quickly skim foam off jelly, and fill sterile jars, leaving ¼-inch headspace. Adjust new lids and process as recommended in Table 1. For more information on how to sterilize jars see "Jars and Lids". TO REMAKE WITH LIQUID PECTIN For each quart of jelly, measure ¾ 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 ¼-inch headspace. Adjust new lids and process as recommended in Table 1. 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 on page 5 to determine jelly doneness. Remove from heat, quickly skim off foam, and fill sterile jars, leaving ¼-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 canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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