Jelly (Soft) - Remaking with Powdered Pectin

By Hklbrries

Syrupy jelly is usually caused by too little pectin, acid or sugar or a great excess of sugar. Accurate boiling timing is also important, especially when using a commercial pectin product. Careful measuring and timing usually eliminate the problem. Also, make sure the type of pectin listed in the recipe is used. Do not substitute liquid pectin, pectin for lower sugar recipes or regular powdered pectin for one another.

Ingredients

• 1/4 cup sugar
• 1/2 cup water
• 2 tbsp bottled lemon juice
• 4 tsp powdered pectin
• 4 cups soft jelly

Preparation

Step 1

Mix sugar, water, lemon juice and powdered pectin. Bring to a boil, stirring constantly. Add jelly and bring to a hard, rolling boil over high heat, stirring constantly. Boil hard for 30 seconds. Remove from heat, quickly skim foam and fill sterile jars, leaving 1/4-inch head space.

Seal and process: Use new lids prepared according to manufacturer's instructions. Place jars on a rack in a canner or large saucepot with enough boiling water to cover by 1 to 2 inches. Cover the canner and return to a boil. At altitudes between 1000 and 6000 feet boil half pints 10 minutes or pints 15 minutes. Remove jars from water bath. Let stand (away from drafts) until cool. Check seals, label and store in a dark, cool place.