Jelly (Soft) - Remaking without added pectin

By Hklbrries

Syrupy jelly is usually caused by too little pectin, acid or sugar or a great excess of sugar. Accurate boiling time 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
• 2 tbsp bottled lemon juice

Preparation

Step 1

Heat jelly and lemon juice to boiling and boil for 3 to 4 minutes. To test jelly doneness, use a thermometer or sheet test. On a thermometer, the jellying point is reached at 8 degrees higher than the boiling point of water (216 F at 2000 feet above sea level).

For the sheet test, dip a cool metal spoon into the boiling jelly mixture to fill with boiling jelly mixture. Lift and tip and allow the mixture to drop back into the pan. When two drops form together and run off the spoon like a sheet or flake, the jellying point has been reached.

When gel point is reached, remove from heat, quickly skim off 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.