Remake Directions for Jam or Jelly
Revive your homemade preserves with this easy and foolproof recipe for remaking jam or jelly that hasn’t quite set. Perfect for when your batch is a little too runny, this method uses just four simple ingredients—unset jam or jelly, powdered pectin, sugar, and water—to achieve the perfect spreadable consistency. In just 25 minutes from start to finish, this technique ensures your preserves are back on track, ready to be ladled into sterilized jars and enjoyed on toast, pastries, or whatever you fancy. With tips for performing a gel test and step-by-step instructions for resealing jars, this guide helps you transform kitchen mishaps into sweet successes. Perfect for home canning enthusiasts and beginners alike, this recipe promises delicious, shelf-stable results!
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Recipe Information
Ingredients
- 4 cups Underset jam or jelly
- 0.25 cups Sugar
- 1 tablespoon Powdered pectin
- 0.25 cups Water
Instructions
Measure out 4 cups of the unset jam or jelly into a medium-sized pot or saucepan. If you have more than 4 cups to remake, work in multiple batches to ensure successful results.
In a small bowl, whisk together 1 tablespoon of powdered pectin with 1/4 cup of water until dissolved.
Add the pectin mixture to the pot of unset jam or jelly. Stir to combine thoroughly.
Stir in 1/4 cup of sugar to help with setting and flavor balance. Adjust the sugar slightly if your jam or jelly is overly sweet or tart.
Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly.
Boil the mixture for 1-2 minutes while continuing to stir. A rolling boil is a boil that cannot be stirred down.
Perform a gel test to check the consistency. To do this, spoon a small amount onto a chilled plate and let it cool for 30 seconds. Push the cooled mixture with your fingertip; if it wrinkles, it’s ready. If it’s still too runny, boil for an additional minute and test again.
Once the desired consistency is achieved, remove the pot from heat and skim off any foam that has formed on the surface.
Carefully ladle the remade jam or jelly into sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth.
Seal jars with sterilized lids and bands, and process them in a boiling water bath for 5 minutes to ensure they are properly sealed and shelf-stable.
Let the jars cool completely, then check the seals. If properly sealed, store the jars in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and used within 2 weeks.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 670.6 g | 244% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 526.1 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
