There is still recourse if first jam batch fails

easy

In a perfect world all would be perfect! In today’s world, when you are making jams and jellies, if at first you don’t succeed try again. First, be patient, and wait 3 days to determine if your product has jelled.  Even though jam making techniques and ingredients have improved, we must contend with the occasional preservation failure. Pectin manufacturers and food preservation experts have developed these “fix its” for problem jams and jellies. With any remake project, follow the directions and recook a 250 mL (1 cup) trial portion.  If it sets, proceed to redo the entire batch, keeping in mind the guideline of cooking no more than 2 L (8 cups) at any one time.

To remake jam or jelly using powdered pectin:

  • Measure 15 mL (1 tbsp) water and 7 mL (1 ½ tsp) pectin for each 250 mL (1 cup) product into a large saucepan.  Bring to a boil, stirring constantly. Remove from heat and stir in jam or jelly. Add 25 mL (2 tbsp) sugar per each 250 mL (1 cup) of jam or jelly being cooked.
  • Return to heat and bring to a full rolling boil, stirring constantly.  Boil rapidly for 30 seconds.  Remove from heat, skim off foam, fill hot sterilized jars, leaving headspace called for in original recipe, seal and process five minutes in a boiling water bath.

To recook jam or jelly using liquid pectin:

  • For each 250 mL (1 cup) jam or jelly, measure and combine 45 mL (3 tbsp) sugar, 7 mL (1 ½ tsp) bottled lemon juice and 7 mL (1 ½ tsp) liquid pectin.  Bring jam or jelly to a boil, stirring constantly. Boil rapidly one minute. Remove from heat, fill hot sterilized jars and process as per original recipe instructions.

Freezer jams and jellies made with liquid pectin can also be remade.  

  • Measure jam or jelly in bowl.  Add 45 mL (3 tbsp) sugar and 7 mL (1 ½ tsp) lemon juice for each 250 mL (1 cup) product.  Stir three minutes until sugar is dissolved.  Add 7 mL (1 ½ tsp) liquid pectin per each 250 mL (1cup) product.  Stir three more minutes until well blended.  Pour into freezer containers, cover with tight lids.  Label, date and freeze.

Do keep in mind that all is not lost if these remedies doesn’t work, fruit-based syrups add adventure to that pancake snack or ice cream sundae!!