Jelly (Soft) - Remaking with Liquid 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

• 4 cups soft jelly
• 3/4 cup sugar
• 2 tbsp bottled lemon juice
• 2 tbsp liquid pectin

Preparation

Step 1

Bring jelly to a boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off 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.