Michigan State University Extension
Preserving Food Safely - 01600900
10/13/97

### REMAKING SOFT JELLIES

        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  l/4  cup sugar, l/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  l/2

    minute.
     Remove from heat, quickly skim foam off jelly,  and

    fill
    hot, sterile jars (see directions below for sterilizing

    jars),
    leaving  l/4-inch headspace.   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  l

    minute.
      Quickly skim  off foam and fill hot sterile  jars,

    leaving
    l/4-inch headspace.  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.  Use one of the  tests

    described
     under "Standard or long-boil jelly" to  determine

    jelly
     doneness.  Remove from heat, quickly skim  off  foam,

    and
     fill hot,  sterile jars,  leaving  l/4-inch headspace.

    Adjust
    new lids and process.

    Sterilization
    of Empty Jars

        To sterilize empty jars, place them right side up   on

    the
    rack in a boiling-water canner.  Fill the canner and

    jars
    with hot (not boiling) water to 1 inch above the tops

    of
    the jars.  Boil 10 minutes at altitudes of less than

    1,000
    feet.  At higher elevations, boil 1 additional

    minutefor
    each additional 1,000 feet elevation.  Remove and

    drain
    hot sterilized jars one at a time as filled.

        RECOMMENDED PROCESS TIME FOR REMADE SOFT JELLIES

                  IN A BOILING-WATER CANNER

                       Process Time at Altitudes of

    Style

    of
           Jar      0-             1001-           6001-

    Pack
         Size     1000 ft.       6000 ft.        8000 ft.

    Hot
       Half-pints  5 min.         10 min.         15 min.

          or pints

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