Remaking Soft Jellies Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1: ,001, 6,000 ft: 10 min.
Above 6, 000 ft: 15 min.
Directions:
Measure jelly to be recooked. Work with no more than 4 to 6 cups at a
time.
TO REMAKE WITH POWDERED PECTIN
For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2
tablespoons bottled lemon juice, and 4 teaspoons powdered pectin.
Bring to a boil while stirring. Add jelly and bring to a rolling boil
over high heat, stirring constantly. Boil hard 1/2 minute. Remove
from heat, quickly skim foam off jelly, and fill sterile jars,
leaving 1/4-inch headspace. Adjust new lids and process as
recommended in Table 1. For more information on how to sterilize jars
see "Jars and Lids". TO REMAKE WITH LIQUID PECTIN
For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled
lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to
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 foam
and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids
and process as recommended in Table 1. TO REMAKE WITHOUT ADDED PECTIN
For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat
to boiling and boil for 3 to 4 minutes. Use one of the tests
described on page 5 to determine jelly doneness. Remove from heat,
quickly skim off foam, and fill sterile jars, leaving 1/4-inch
headspace. Adjust new lids and process as recommended in Table 1.
Table 1. Recommended process time for Remade Soft Jellies in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
time.
TO REMAKE WITH POWDERED PECTIN
For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2
tablespoons bottled lemon juice, and 4 teaspoons powdered pectin.
Bring to a boil while stirring. Add jelly and bring to a rolling boil
over high heat, stirring constantly. Boil hard 1/2 minute. Remove
from heat, quickly skim foam off jelly, and fill sterile jars,
leaving 1/4-inch headspace. Adjust new lids and process as
recommended in Table 1. For more information on how to sterilize jars
see "Jars and Lids". TO REMAKE WITH LIQUID PECTIN
For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled
lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to
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 foam
and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids
and process as recommended in Table 1. TO REMAKE WITHOUT ADDED PECTIN
For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat
to boiling and boil for 3 to 4 minutes. Use one of the tests
described on page 5 to determine jelly doneness. Remove from heat,
quickly skim off foam, and fill sterile jars, leaving 1/4-inch
headspace. Adjust new lids and process as recommended in Table 1.
Table 1. Recommended process time for Remade Soft Jellies in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp