To save time, is it possible to double recipes when making jelly?
A. No, because it takes longer to cook, and the overcooking may break down pectin and prevent proper gelling. Q. If mold appears on jams or jelly, can it be scraped off and safely eaten? A. No, it must be thrown away. DO NOT EAT IT! Do not scrape off the top layer and eat the rest either. The aflatoxins that the molds produce can send “roots” down into the jelly, so even jelly at the bottom of the jar may be unsafe. Q. Can powdered pectin jelly that doesnt get firm be reprocessed? A. Yes, measure jelly to be re-cooked. Work with no more than four to six cups at a time. To re-make with powdered pectin: for each quart of jelly, mix one-fourth cup sugar, one-half cup water, two tablespoons bottled lemon juice and four teaspoons powdered pectin. Bring to a boil while stirring. Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard one-half minute. Remove from heat, quickly skim foam off jelly and fill hot, sterile jars, leaving one-fourth inch headspace. Adjus
