Remaking Soft Jams
Transform your overly soft or runny jam into a perfectly set, spreadable delight with this easy-to-follow recipe for "Remaking Soft Jams." Perfect for rescuing homemade preserves or store-bought jams, this recipe uses just a few pantry staples like granulated sugar, lemon juice, and optional powdered pectin to achieve that ideal consistency. With a quick prep and cook time of under 30 minutes, you'll not only save your jam but also enhance its flavor and shelf life. Follow step-by-step directions for boiling, testing the gel consistency, and properly jarring your jam for storage. Whether you spread it on warm toast, drizzle it over desserts, or add it to your favorite recipes, this method guarantees a velvety, perfectly set jam every time!
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Recipe Information
Ingredients
- 4 cups Soft or runny jam
- 1 cup Granulated sugar
- 2 tablespoons Lemon juice
- 1 tablespoon Powdered pectin (if required)
- 2 tablespoons Water (if thinning is needed)
Instructions
Pour the soft jam into a large, high-walled saucepan. Use a heatproof spatula to scrape the jar and ensure no jam is wasted.
Stir in the granulated sugar and lemon juice. If your jam is particularly runny, you can add one tablespoon of powdered pectin to help with setting.
Optional: If the jam has thickened too much during storage, add 1–2 tablespoons of water to loosen it slightly.
Place the saucepan over medium heat and bring the mixture to a boil while stirring constantly to dissolve the sugar and pectin evenly.
Once it reaches a full rolling boil (a boil that doesn’t stop bubbling when stirred), set a timer and cook the jam for 1–2 minutes. Continue stirring to prevent sticking or burning.
Remove the saucepan from heat and perform a gel test. To do this, place a teaspoon of jam on a chilled plate and let it cool for a minute. Push the edge of the dollop with your finger—if it wrinkles and doesn't flood back, the jam is ready. If it doesn’t pass the test, return it to the heat and boil for another minute before testing again.
Once the jam has set to your liking, carefully ladle it into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars tightly with lids and process them in a boiling water bath for 5 minutes to ensure shelf stability, or store them in the refrigerator for immediate use.
Let the jars cool completely before labeling and storing. Enjoy your beautifully set jam on toast, desserts, or as a decadent topping!
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 819.1 g | 298% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 674.1 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 504 mg | 11% | |
*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.
