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. 1,001 - 6,000 ft: 10 min. Above  6,000 ft: 15 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

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