As when cooking any jelly, use a very large saucepan or a kettle to avoid bubbling over. With any of these methods, it is best to cook only 4 to 6 cups of jelly at a time.
It is not always possible to repair jelly that does not gel, but take heart, very soft homemade jelly makes delicious and unusual syrup for pancakes or waffles.
To Recook Jelly With Powdered Pectin
Measure the jelly to be recooked. For each quart of jelly, measure and set aside ¼ cup sugar, ¼ cup water, and 4 teaspoons powdered pectin. In saucepan or kettle mix the powdered pectin and water. Bring to boiling, stirring constantly. Add the soft jelly and the sugar, stir thoroughly. Bring mixture to full rolling boil over high heat, stirring constantly. Boil hard for 30 seconds. Remove recooked jelly from heat, skim excess foam from top. Pour jelly into hot jars or jelly glasses, seal the jars immediately.
To Recook Jelly With Liquid Pectin
Measure the jelly to be recooked. For each quart of jelly, measure and set aside ¾ cup sugar, 2 tablespoons lemon juice, and 2 tablespoons liquid pectin. Bring jelly to boiling over high heat. Quickly add the sugar, lemon juice, and pectin and bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove the recooked jelly from heat, skim off foam, pour into hot containers and seal immediately.
To Recook Jelly Without Added Pectin
Find the temperature at which water boils in your area, it differs according to the altitude. Then heat the jelly to boiling and boil for a few minutes till the temperature is 8 degrees above the boiling point of water or till the jelly mixture sheets off a metal spoon. Remove the recooked jelly from heat, skim off excess foam, pour the jelly into hot containers, and seal the containers immediately.
