What if Jams or Jelly doesn't Set? - 7
Before attempting to remake a jam, jelly or other fruit spread made with
powdered fruit pectin, wait two weeks to determine if the product will gel. Not
all recipes set within 24 hours. If after two weeks the product does not have a
good set, it can be re-cooked in order to achieve a firmer texture.
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Measure the unset product to be re-cooked. Prepare only a single batch at one
time. For each quart of unset product, measure 1/4 cup sugar, 4 teaspoons
powdered fruit pectin, and 1/4 cup water, set aside. Combine pectin and water
in a medium saucepan and bring to a boil over medium-high heat, stirring
constantly to prevent scorching. Add the unset product and sugar. Stir
thoroughly. Return to a rolling boil, stirring constantly. Boil hard for 30
seconds. Remove from heat, skim foam if necessary. Carefully ladle hot mixture
into hot jars, leaving 1/4-inch headspace. Adjust new lid and band on jar.
Process in a boiling-water canner for the full length of time
If that doesn't work tell everybody you made some fruit syrup.