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Canning -- Jams and Jellies

When cooked jams or jellies prepared with powdered fruit pectin do not set, how can they be fixed?

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Before attempting to remake a jam, jelly or other fruit spread made with powdered fruit pectin, wait two weeks to determine if the product will gel. Not all recipes set within 24 hours. If after two weeks the product does not have a good set, it can be re-cooked in order to achieve a firmer texture. Measure the unset product to be re-cooked. Prepare only a single batch at one time. For each quart of unset product, measure ¼ cup sugar, 4 teaspoons powdered fruit pectin, and ¼ cup water, set aside. Combine pectin and water in a medium saucepan and bring to a boil over medium-high heat, stirring constantly to prevent scorching. Add the unset product and sugar. Stir thoroughly. Return to a rolling boil, stirring constantly. Boil hard for 30 seconds. Remove from heat, skim foam if necessary. Carefully ladle hot mixture into hot jars, leaving ¼-inch headspace. Adjust new lid and band on jar. Process in a boiling-water canner for the full length of time indicated in original recipe. Source: Original FAQ posted at

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