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1.6.2 My jams and jellies didn't set. How can I reprocess them?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.6.2 My jams and jellies didn't set. How can I reprocess them?

From: Barb Schaller Here are three ways to rescue syrupy jams or
jellies. From General Foods, makers of Sure Jell pectin products and
Certo liquid pectin.

USING SURE JELL FOR LOWER SUGAR RECIPES: Prepare containers as you normally
would have (hot jars and lids). Prepare Pectin Mixture: Slowly stir
contents of 1 package Sure Jell for Lower Sugar Recipes (SJ-LSR) into 1-1/2
cups cold water in small saucepan. Bring to a boil over medium heat;
continue to boil 2 minutes, stirring con- stantly. Remove from heat.
Prepare Trial Batch: 1 cup your jam or jelly, 2 Tbsp. sugar, 1 Tbsp. Pectin
Mixture. Measure jam or jelly, sugar, and the Pectin Mix into small (1-qt)
saucepan. Bring to a full rolling boil on high heat; continue to boil 30
seconds, stirring constantly. Remove from heat. Skim off any foam with
metal spoon. Quickly pour into prepared jar. Cover jar and let stand up to
24 hours to check set of Trial Batch. Store remaining Pectin Mix in fridge.
Prepare Remainder of Batch: DO NOT TRY TO REMAKE MORE THAN 8 CUPS OF JAM OR
JELLY AT ONE TIME. If Trial Batch sets satisfactorily, follow the recipe
above, using the listed amounts of Pectin Mixture and sugar for EACH 1 cup
of jam or jelly. (Not going to repeat previous instructions.--BS) For
convenience in measuring larger amounts of Pectin Mixture and sugar: 8
Tbsp. = 1/2 cup. 16 Tbsp = 1 cup. (Even I could do that math! :-)
"Remember, if your jam or jelly still doesn't set, you can always use it as
a glaze or syrup.

" USING SURE JELL POWDERED FRUIT PECTIN: Prepare Containers as usual (hot
jars and lids). Prepare Pectin Mixture: Slowly stir contents of 1 package
SJ and 3/4 cup cold water in small saucepan. Bring to a boil over medium
heat; continue to boil 2 minutes, stirring constantly. Remove from heat.
Prepare Trial Batch: Same as for SJ-LSR instructions, above. Prepare
Remainder of Batch: Same as for SJ-LSR above. (Same comment about glaze,
too. :-) USING CERTO Liquid Fruit Pectin: Prepare Containers: Same as usual
(hot jars and lids). Prepare Trial Batch: (Pay attention, this is
different.....) 1 cup your sorry jam or jelly, 3 Tbsp. sugar, 1-1/2 tsp.
fresh lemon juice (I do use fresh), 1-1/2 tsp. Certo. Measure jam or jelly
into small saucepan. Bring to full rolling boil on high heat, stirring
constantly. Immediately stir in sugar, lemon juice and Certo. Bring to full
rolling boil on high heat, stirring constantly. Remove from heat. Skim off
foam, blah, blah, blah. Quickly pour into prepared jar, blah, blah, blah.
Store opened pouch of Certo in refrigerator. (Blah, blah, blah - follow
standard procedure for sealing the jars, and for g'sakes, don't sneeze in
the jar.--LEB) Prepare Remainder of Batch: Do not try to make more than 8
cups of jam or jelly at one time. If Trial Batch sets satisfactorily,
follow the recipe above, using the listed amounts of sugar, lemon juice,
and Certo for EACH 1 cup of jam or jelly. Measure jam or jelly, sugar,
lemon juice and Fruit Pectin into large (6 to 8-quart) saucepot. Bring to a
full rolling boil on high heat; continue to boil 1 minute, stirring
constantly (this is DIFFERENT than trial batch.) Remove from heat, skim
foam, ladle into jars, blah, blah, blah. After pre- paring remainder of
batch, discard Certo in opened pouch. (Same commentary about glazes and
syrup.) For convenience in measuring larger amounts of sugar, lemon juice
and Fruit Pectin: 3 tsp. = 1 Tbsp., 8 Tbsp. = 1/2 cup, 16 Tbsp. = 1 cup.
There! From "Gifts from the Harvest, Homemade Jams and Jellies, from the
makers of SureJell and Certo." A 62-page booklet with beyond-the-basics
recipes for sweet spreads. Got it as a freebie at our State Fair one year.

 

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