What can be done to make soft jams and jellies firmer?
It is not always possible to remake soft jams and jellies so that the product will be satisfactory. Sometimes they can be improved by re-cooking according to the following directions. Remember to process all jams and jellies (except uncooked freezer products) for 5 minutes if you live below 1,000 feet of altitude, or 10 minutes above 1,000 feet, in a boiling-water canner. To Remake Cooked Jelly Without Added Pectin: If the fruit juice was not acid enough, add 1 1/2 teaspoons lemon juice per cup of jelly before boiling. Heat the jelly to boiling and boil until the gelling point is reached. Remove jelly from heat, skim, pour immediately into sterilized hot containers and seal and process. To Remake Cooked Jelly or Jam With Powdered Pectin: Re-cook a trial batch using 1 cup of jelly first. Measure jelly or jam to be re-cooked. Don’t re-cook more than 8 cups at one time. For each cup of jelly or jam, measure 2 tablespoons sugar, 1 tablespoon water and 1 1/2 teaspoons of powdered pectin. (S
