Remaking Soft Jellies

INGREDIENTS

INSTRUCTIONS

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 1/4 cup sugar, 1/2 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 1/2 minute. Remove from heat, quickly skim foam off
jelly, and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids
and process as recommended in Table 1. For more information on how to
sterilize jars see "Jars and Lids". 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 1 minute. Quickly skim off foam and fill sterile jars, leaving
1/4-inch headspace. Adjust new lids and process as recommended in Table 1.
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 on page
5 to determine jelly doneness. Remove from heat, quickly skim off foam, and
fill sterile jars, leaving 1/4-inch headspace. Adjust new lids and process
as recommended in Table 1. Table 1. Recommended process time for Remade
Soft Jellies in a boiling-water canner.
Style of Pack: Hot.  Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Beauty: an act of God”