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What can be done to make soft jams and jellies firmer?


It is not always possible to remake soft jams and jellies so that the product will be satisfactory. Sometimes they can be improved by re-cooking according to the following directions. Remember to process all jams and jellies (except uncooked freezer products) for 5 minutes if you live below 1,000 feet of altitude, or 10 minutes above 1,000 feet, in a boiling-water canner.

 

To Remake Cooked Jelly Without Added Pectin: If the fruit juice was not acid enough, add 1 1/2 teaspoons lemon juice per cup of jelly before boiling. Heat the jelly to boiling and boil until the gelling point is reached. Remove jelly from heat, skim, pour immediately into sterilized hot containers and seal and process.

 

To Remake Cooked Jelly or Jam With Powdered Pectin: Re-cook a trial batch using 1 cup of jelly first. Measure jelly or jam to be re-cooked. Don't re-cook more than 8 cups at one time. For each cup of jelly or jam, measure 2 tablespoons sugar, 1 tablespoon water and 1 1/2 teaspoons of powdered pectin. (Stir the package contents well before measuring.) Mix the pectin and water and bring to a boil, stirring constantly. Add jelly or jam and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Boil mixture hard for 1/2 minute. Remove from heat, skim and pour into hot sterilized containers. Seal and process.

 

To Remake Cooked Jelly or Jam With Liquid Pectin: Re-cook a trial batch using 1 cup of jelly or jam first. Measure jelly or jam to be re-cooked. Don't re-cook more than 8 cups at one time. For each cup of jelly or jam, measure 3 tablespoons sugar, 1 1/2 teaspoons lemon juice and 1 1/2 teaspoons of liquid fruit pectin. Place jelly or jam in a saucepan and bring to a boil, stirring constantly. At once, add sugar, lemon juice and liquid pectin. Bring to a full rolling boil, stirring constantly, and boil hard for 1 minute. Remove from heat, skim, and pour into hot, sterilized containers. Seal and process.

 

To Remake Uncooked Jelly or Jam With Liquid Pectin: Remake a trial batch using 1 cup of jelly or jam first. Measure jelly or jam to be remade. Do not remake more than 8 cups at one time. In a bowl, mix jelly or jam and for each 1 cup of jelly or jam add 3 tablespoons sugar and 1 1/2 teaspoons lemon juice. Stir well until sugar is dissolved (about 3 minutes). Add 1 1/2 teaspoons liquid pectin per cup of jelly or jam and stir until well blended (about 3 minutes). Pour into clean containers. Cover with tight lids. Let stand in refrigerator until set. Then store in refrigerator or freezer.

 

To Remake Uncooked Jelly or Jam With Powdered Pectin: Remake a trial batch using 1 cup of jelly or jam first. Measure jelly or jam to be remade. Do not remake more than 8 cups at one time. In a bowl, mix jelly or jam and 2 tablespoons sugar for each cup of jelly or jam. Stir well until dissolved (about 3 minutes). Measure 1 tablespoon water and 1 1/2 teaspoons powdered pectin for each cup of jelly or jam. Place in small saucepan and place over low heat, stirring, until the powdered pectin is dissolved. Add to the sugar and fruit mixture and stir until thoroughly blended (about 2-3 minutes). Pour into clean containers. Cover with tight lids. Let stand in refrigerator until set. Then store in refrigerator or freezer.  
 

 

Source: SO EASY TO PRESERVE, Georgia CES, second edition. 
 

 

 

Last update: Tuesday, May 05, 2009

 

 


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