How to Remake (Reprocess) Soft Jelly

cooking jelly

Processing is not always perfect. Occurrence of mistake cannot be avoided. When my cooked jelly is not well done, too soft or too fluid, I usually mix it to new batch for reprocessing.

You can try the above trick for reprocessing soft jellies or do another method excerpted from Complete Guide to
Home Canning by USDA.
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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. Wipe rims of jars with a dampened clean paper towel. 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 1 minute. Quickly skim off foam and fill sterile jars , leaving 1/4-inch headspace. Wipe rims of jars with a dampened
clean paper towel. 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. Test for doneness. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust new lids and process.

cooking jelly


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