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Canning -- Jams and Jellies
How do I remake jelly/jam using Sure Jell?
PREPARE THE JARS. Wash the jar(s) and screw band(s) in hot soapy water; rinse with warm water. Pour boiling water over new flat lid(s) in a saucepan that is not on a lit burner. Let the flat lid(s) stand in hot water until ready to use. Drain well before filling.
PREPARE THE PECTIN MIXTURE. Gradually add the contents of one box of Sure Jell fruit pectin to 3/4 cup cold water in a small 1-quart saucepan, stirring constantly. Bring to a boil on medium heat; boil for 2 minutes, stirring constantly. Remove from heat.
PREPARE A TRIAL BATCH. Blend 1 cup of your jam or jelly, 2 tablespoons sugar, and 1 tablespoon of the pectin mixture (described above).
Measure jam or jelly, sugar and pectin mixture into small 1-quart saucepan. Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high heat. Boil 30 seconds, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Immediately pour into a prepared jar. Cover and let stand up to 24 hours to check the set of your trial batch. Cover remaining pectin mixture and refrigerate until ready to use.
PREPARE REMAINDER OF THE BATCH. Do not try to remake more than 8 cups of jam or jelly at one time. If the trial batch sets satisfactorily, follow the recipe described under PREPARE A TRIAL BATCH, using the listed measures of sugar and pectin mixture for each 1 cup of jam or jelly. Measure the jam or jelly, sugar and pectin mixture into a large (6-8 quart) saucepot. Bring to a full rolling boil as directed; boil 30 seconds, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of jar tops. Wipe jar rims and threads. Cover with 2-piece lids/bands. Screw bands hand tight onto jar top. Process in a boiling water bath (see below). After the jars cool, check the seals. After preparing Remainder of Batch, discard any leftover pectin mixture.
PROCESS IN A BOILING WATER BATH. Before remaking the remainder of batch, fill water canner half full with boiling water and bring to a simmer.
Follow the guidelines above, to remake the remainder of batch.
Ladle hot jam or jelly mixture immediately into prepared jars, filling to within 1/8 inch of jar tops. Wipe jar rims and threads. Cover with 2-piece lids/bands. Screw bands tightly. Place jars on elevated rack in the canner. Lower the rack into the canner. The water must cover jars by 1 to 2 inches. Add boiling water if necessary. Cover and bring the water to gentle boil. Process 5 minutes for jelly or 10 minutes for jam. Remove jars and place upright on towel to cool completely. After jars are cool, check seals by pressing middle of lids with finger. The lids should be depressed. If the lids spring back, they are not sealed and refrigeration is necessary.
For convenience in measuring larger amounts of the pectin mixture and sugar: 8 tablespoons = ½ cup and 16 tablespoons = 1 cup.
If your jam or jelly still doesn?t set, use it as a glaze or syrup.