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Post by sss3 on Jun 26, 2018 16:17:53 GMT
Made jam yesterday. Too much liquid. Didn't jell. Did seal. Can this be reprocessed? Never had that happen.
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Post by kkbhf on Jun 26, 2018 16:46:37 GMT
According to the insert with Sure-Jell you can reprocess unset jam.
Basically you'll open the current jars, add a bit more sugar and pectin, reboil a minute, fill new jars, then process all over again.
If you want I can provide their instructions verbatim.
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Post by feather on Jun 26, 2018 18:53:38 GMT
According to the insert with Sure-Jell you can reprocess unset jam. Basically you'll open the current jars, add a bit more sugar and pectin, reboil a minute, fill new jars, then process all over again. If you want I can provide their instructions verbatim. Yes, what kkbhf said. |
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Deleted
Deleted Member
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Post by Deleted on Jun 26, 2018 21:48:39 GMT
Just use as syrup or topping. For information, what kind? What kind of pectin used? Process?
For our uncooked freezer jam, only one not set tight was the batch made with blackberries but using MCP pectin. It called for lemon juice and not heating the pectin, just stir pectin in well with the berries and then add sugar, stir until sugar is dissolved. Sure Jell calls for 3/4 cup water/pectin, heated to boil and cook for 1 minute more, stirring constantly. Then stirred into berry mixture. Raspberry, strawberry and peach all set up good.
We have made cooked blackberry Jam without pectin and have it set up tight....James
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