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Reprocessing Jelly

OCD Chilehead

OCD Chilehead

I've made batches of jelly and jam with great success. I have a few jars that didn't setup well. I think it was to big of a batch. Ive read smaller batches work better. I'm used to canning salsa. LOL! I've read one can process the the jam or jelly again. I tried it and it didn't work. I added a little more pectin. Should I have added water as well? Maybe to much sugars? It's the consistency of syrup.

Anybody have experience in reprocessing?

If not, it will work great as a glaze or on top of cream cheese.

Thanks
 
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Here is an excerpt from an article on fixing jam or jelly that did not set  :
 
 
It takes 3 ingredients for jams and jellies to set: pectin, sugar and acidity. The amount of pectin that is naturally occurring in the fruit varies from one type of fruit to another and by ripeness (counter intuitively, unripe contains more pectin).  It takes the right balance, and sufficient amounts of each of pectin, sugar and acidity to result in a firm jam or jelly. And there are two conditions that must be met: the right amount of heat for the right amount of time. It takes a brief period (1 minute) of a hard boil, to provide enough heat to bring the three together.  Generally speaking, if your jam doesn't firm up, you were short in pectin, sugar or acidity or didn't get a hard boil.
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AND to fix it if it did not set you will need to add more of all 3 ingredients and bring back to a hard boil for a short time again in order to get them to combine and for the jelly to set up properly. IIRC most of the pectin boxes you buy include directions and measurements for fixing if it did not set properly.
 
HEre is an article from Kraft for use with their Certo Pectin that might help -- http://www.kraftrecipes.com/recipes/remake-directions-for-certo-cooked-jam-jelly-107820.aspx
 
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I have never made preserves etc, but for some reason along the way I learned that people who do often pick-up copper pots to do it ...
 
Copper is very conductive, so it might be an issue of being able to heat or cool something quickly in the process ... but I think it also has to do with acidity and/or being non-reactive ... kind of like how I have to use SS and not aluminum for beer once it's fermented (pH lowers) ...
 
I'm not really sure, but it's worth investigating ...
 
They cost a small fortunate: https://amzn.com/B0002L5GHO
 
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JDFan said:
Here is an excerpt from an article on fixing jam or jelly that did not set  :
 

 
AND to fix it if it did not set you will need to add more of all 3 ingredients and bring back to a hard boil for a short time again in order to get them to combine and for the jelly to set up properly. IIRC most of the pectin boxes you buy include directions and measurements for fixing if it did not set properly.
 
HEre is an article from Kraft for use with their Certo Pectin that might help -- http://www.kraftrecipes.com/recipes/remake-directions-for-certo-cooked-jam-jelly-107820.aspx
Click to expand...
Thanks for the tips. I think I didn't have enough lemon to begin with. Good to know. I'll try that.
grantmichaels said:
I have never made preserves etc, but for some reason along the way I learned that people who do often pick-up copper pots to do it ...
 
Copper is very conductive, so it might be an issue of being able to heat or cool something quickly in the process ... but I think it also has to do with acidity and/or being non-reactive ... kind of like how I have to use SS and not aluminum for beer once it's fermented (pH lowers) ...
 
I'm not really sure, but it's worth investigating ...
 
They cost a small fortunate: https://amzn.com/B0002L5GHO
Click to expand...
Looks really cool. If I get serious about preserves, I wouldn't have a problem with spending some copper. LOL Maybe used on eBay.

Thanks for the link Grant
 
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Copper isn't critical, any good nonreactive pot will do just fine. Some candies need copper.

I've done double batches of jam and jelly with good success. I think its difficult Togo more than double batches.

+++ to what JD~ posted, follow their directions for rebatching.
 
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salsalady said:
Copper isn't critical, any good nonreactive pot will do just fine. Some candies need copper.
I've done double batches of jam and jelly with good success. I think its difficult Togo more than double batches.
+++ to what JD~ posted, follow their directions for rebatching.
Click to expand...
Thanks Ann for the input. I'll try it again and see what happens.

BTW. Loving the 7pot Jonah purée you sent me. Great stuff. I heat everything up with it.

Thanks again
 
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