Remake Directions For Jam Or Jelly Recipes

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SURE.JELL COOKED JAM OR JELLY REMAKE DIRECTIONS



SURE.JELL Cooked Jam or Jelly Remake Directions image

Get help in the kitchen with SURE.JELL Cooked Jam or Jelly remake directions! Remember do-overs when you were a kid? Sometimes they're necessary for cooked jams and jellies! Here are cooked jam or jelly remake directions for your SURE.JELL creations.

Provided by My Food and Family

Categories     Home

Time P1DT1h

Number Of Ingredients 4

1 box SURE-JELL Fruit Pectin
3/4 cup cold water
1 cup of your jam or jelly
2 Tbsp. sugar

Steps:

  • PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
  • PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  • PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

REMAKE DIRECTIONS FOR MCP COOKED JAM OR JELLY



Remake Directions for MCP Cooked Jam or Jelly image

If your cooked jam or jelly turned out a little more like syrup, never fear. Remake the batch with these easy directions to achieve perfectly set results.

Provided by My Food and Family

Categories     Home

Time P1DT1h

Number Of Ingredients 4

1 box MCP Pectin
3/4 cup boiling water
2 Tbsp. sugar
1 cup of your unset jam or jelly

Steps:

  • Prepare JARS: Boil jars on rack in large stockpot filled with hot water 10 min. Meanwhile, place flat lids in saucepan; cover with water. Bring to boil; remove from heat. Let jars and lids stand in hot water until ready to use. Drain well before filling.
  • Prepare PECTIN MIXTURE: Gradually add pectin to boiling water in medium bowl, stirring constantly. Let stand 10 min. or until pectin is completely dissolved, stirring occasionally.
  • Trial BATCH: Measure 1 cup unset jam or jelly, 2 Tbsp. sugar and 1 Tbsp. Pectin Mixture (from step 2) into small saucepan. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec., stirring constantly. Remove from heat. Skim off any foam. Pour jam or jelly into prepared jar; cover. Let stand 24 hours before checking set. Refrigerate remaining Pectin Mixture.
  • Remainder OF BATCH: Do not remake more than 8 cups of jam or jelly at one time. If Trial Batch sets, follow the recipe above, using listed measures of sugar and Pectin Mixture for each 1 cup of jam or jelly. Measure jam or jelly into stockpot. Bring to full rolling boil; boil 30 sec., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Discard any leftover pectin mixture.
  • PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly, or 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CERTO COOKED JAM OR JELLY REMAKE DIRECTIONS



CERTO Cooked Jam or Jelly Remake Directions image

Try our CERTO Cooked Jam or Jelly Remake Directions to salvage a runny batch of jam or jelly. Our jam or jelly remake directions are here to save the day.

Provided by My Food and Family

Categories     Home

Time P1DT1h

Yield 1 cup or 16 (1 Tbsp.) servings

Number Of Ingredients 4

1 cup of your jam or jelly
3 Tbsp. sugar
1-1/2 tsp. fresh lemon juice
1-1/2 tsp. CERTO Fruit Pectin

Steps:

  • PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • PREPARE A TRIAL BATCH: Measure jam or jelly into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar, lemon juice and pectin; stir until well blended. Return to full rolling boil, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store opened pouch of pectin in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  • PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin in opened pouch.

Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 14 g, Protein 0 g

REMAKE DIRECTIONS FOR JAM OR JELLY



Remake Directions for Jam or Jelly image

Make and share this Remake Directions for Jam or Jelly recipe from Food.com.

Provided by Nana Lee

Categories     Jellies

Time 40m

Yield 1 BATCH

Number Of Ingredients 4

1 cup jam or 1 cup jelly
3 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons Certo

Steps:

  • How To Measure Precisely:
  • To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
  • CERTO Remake Directions for Cooked Jam or Jelly:.
  • PREPARE JARS:.
  • Boil a jar on rack in large pot filled with water 10 minutes.
  • Place a flat lid in saucepan with water. Bring to boil.
  • Remove from heat.
  • Let jar and lid stand in hot water until ready to fill with Trial Batch.
  • Drain well before filling.
  • Repeat this procedure with jars needed for remainder of batch.
  • PREPARE TRIAL BATCH:.
  • 1 cup your jam or jelly
  • 3 tablespoons sugar.
  • 1 1/2 teaspoons fresh lemon juice.
  • 1 1/2 teaspoons CERTO Fruit Pectin
  • Measure jam or jelly into small (1-quart) saucepan.
  • Bring mixture to full rolling boil(a boil that doesn't stop bubbling when stirred). Prepare remainder of batch.
  • Do not try to remake more than 8 cups of jam or jelly at one time.
  • If Trial Batch sets satisfactorily, follow recipe above, using the listed measures of sugar, lemon juice and CERTO Fruit Pectin for EACH 1 cup of jam or jelly.
  • MEASURING:.
  • For convenience in measuring larger amounts of sugar, lemon juice and CERTO:.
  • 3 teaspoons = 1 tablespoon.
  • 8 tablespoons = 1/2 cup.
  • 16 tablespoons = 1 cup.
  • REMEMBER:
  • If your jam or jelly still doesn't set, you can always use it as a garnish or sauce.

REMAKE DIRECTIONS FOR CERTO FREEZER JAM OR JELLY



Remake Directions for CERTO Freezer Jam or Jelly image

If your freezer jam or jelly turned out a little more like syrup, never fear. Remake the batch with these easy directions to achieve perfectly set results.

Provided by My Food and Family

Categories     Home

Time P1DT15m

Yield 1 batch

Number Of Ingredients 4

1 cup of your jam or jelly
3 Tbsp. sugar
1-1/2 tsp. fresh lemon juice
1-1/2 tsp. CERTO Fruit Pectin

Steps:

  • PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
  • PREPARE A TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar and lemon juice; stir 3 min. or until sugar is completely dissolved. Add pectin; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store opened pouch of pectin in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using the same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Pour into prepared containers. Discard any leftover pectin in opened pouch.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SURE.JELL FREEZER JAM OR JELLY REMAKE DIRECTIONS



SURE.JELL Freezer Jam or Jelly Remake Directions image

Get help in the kitchen with SURE.JELL Freezer Jam or Jelly Remake Directions! Remember do-overs when you were a kid? Sometimes they're necessary for freezer jams and jellies! Here are freezer jam or jelly remake directions for your SURE.JELL creations.

Provided by My Food and Family

Categories     Home

Time P1DT15m

Number Of Ingredients 4

1 box SURE-JELL Fruit Pectin
3/4 cup cold water
1 cup of your jam or jelly
2 Tbsp. sugar

Steps:

  • PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
  • PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
  • PREPARE TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar; stir 3 min. or until sugar is completely dissolved. Add 1 Tbsp. of the pectin mixture; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store remaining pectin mixture in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin mixture for each 1 cup of jam or jelly. Pour into prepared containers. Discard any leftover pectin mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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