I did this exact process for my apple jelly. I had 12 jars and had to do all of them again. Watching your video helped assure me I did it right (the second time). After the long process is done, it’s so worth it. Everyone is getting apple jelly for Christmas. 😁
@GreenfieldsHomeplace Wonderful!! Thanks for letting me know. It is so satisfying when re-setting works! And I was thrilled that mine actually looked better in the jar after re-setting, and that's not usually the case. Next time, add a box of RedHot candies for Candy Apple Jelly -- that's Christmassy :) Also, I will be posting a video of a super-cute container that you probably have in the house that conveniently holds two 8-oz jars and is adorably Christmas! Look for that video tonight or tomorrow!
@islangarden158: That is SO true! And you can also use jams or jellies that don't set into sauces. We grill steaks every Saturday, and I usually do a mushroom sauce. I've started adding a tablespoon of strawberry-jalapeno jam and some mint jelly and Woo Hoo is that amazing! (But poured over ice-cream gets our thumbs up as well!)
@deborahn.6150: You can also use jams or jellies that don't set into sauces. We grill steaks every Saturday, and I usually do a mushroom sauce. I've started adding a tablespoon of strawberry-jalapeno jam and some mint jelly and Woo Hoo is that amazing! (But poured over pancakes gets our thumbs up as well!)
My corn cob was way to runny..Your fix is straight forward and works great. I appreciate your pleasant manner and tutorial style. Ive been canning a long time but everyday is a school. Thank you for taking your time to share.
@otto8049: Thank you! I'm going to be making many more videos. They're fun to make but it's hard work. And maybe I could clean up the background a bit, lol!
In my personal opinion it’s because you use pectin you have this problem. I have used the traditional jam and jelly making process (no homemade or store bought pectin added) for 40+ years and have not encountered this problem.
In the Certo pectin instructions there is a good tip. A Tsp. Of butter or margarine calms the boil down s bit but you still get a good boil without it reaching the top of the pot. I tried this and it worked well.
Great tip! Butter would also help the flavor of any jam or jelly. I will try that tip with my next batch. When the boil reaches the top of the pot, spitting is common and that liquid can burn easily, and I mean skin!
@@TigerGardens my pot that I used was too shallow, which I will rectify before I make another batch of any jelly. But I added the margarine and the boil was still hot, but it stayed in the pot. Not that I didn’t get splashed, it was just less.
@@perryjacobs4093 Thank you! You prompted me for an idea for a new video, because I now know for sure, a tall pot is one of the answers to being able to get a tall boil without worry and protect against splashes, which even a drop of hot liquid on my skin can be dangerous.
@phyllisbrockington7007: You can also use jams or jellies that don't set into sauces. We grill steaks every Saturday, and I usually do a mushroom sauce. I've started adding a tablespoon of strawberry-jalapeno jam and some mint jelly and Woo Hoo is that amazing! Happy Canning! ~Sue Tiger :)
Hi @kjean4662! When re-setting, I only add one cup of sugar, hard boil, then 1 pouch liquid pectin, hard boil. We don't use much powdered pectin, so if your original recipe did use powdered pectin, then add a tablespoon of powdered pectin, hard boil, then add one cup of sugar, hard boil. For me, jams & jellies are too sweet anyway, so I commit and follow through, so to speak. I.e., I'll test recipes when making a batch and then won't have anything else sweet in a meal. The only type of jam/jelly that would be too sweet, oddly, is grape. Cooking with actual grapes makes them unbearably sweet, imho. Happy re-setting! It is an art to master, for sure :)
@leeannwicker937: I have done that, certainly, but that just encourages me to eat more ice cream and pancakes, lol! Since I figured out how to re-set jams and jellies, that is always my go-to, because jams and jellies can be used in SO many ways, whereas syrups really only have limited use. The process I figured out here is what I use all the time, and I have long since lost a whole batch, i.e., a batch that cannot be reset. My process might be messy, but it works. Look for many video classes in the future for every jam and jelly, but for now, just sign up for my email list by clicking the link in the description and you can find out first when those classes are coming up. Best of luck! ~Sue Tiger :)
I am looking to do this for my grape jam. And I have a lot of half pint jars to reprocess. When you do the reprocessing, does it matter the amount of jam you have to the cup of sugar and packet of pectin?
Hi @lauraholt842, the only measurement that really matters is the amount to reprocess. I would never reprocess more than 9 8oz jars, and here's why: if the batch is too large, the jam won't set. Never double a recipe! If it is fewer than 9 jars (which will end up being 8 jars after reprocessing) I would add a little less sugar (than 1 c.) If your original recipe calls for one packet of pectin, then add 1 more packet when re-processing. If the original called for two, then just add one half. The real key is in holding the hard boil twice. Hope this helps!
This is chemistry so without initial quantity of unset jelly I can't really tell if i'm on the right path... So do I put a pack of pectin and a cup of sugar for any amount?
@PetitJoeLouis: No, just put a little bit, comparatively. The key is the two boils. By "little bit" for me, I mean I add one cup of sugar/re-boil/one pouch of pectin/re-boil for a batch of 8 8oz jars. For a smaller batch, 1/2 c. sugar, 1/2 pouch pectin. But I would never double the 8-8oz batch. Hope that helps!
@@TigerGardens That is about what I've added. The 10 minutes of boiling to seal the jars re-liquified my jelly. I didn't have enough room in the canner, so I had 2 jars left and the jelly is perfect. Since I'm not selling any, next time I'll just sterilize everything and let the seal ping without the last step.
First time making jelly. I made apple jelly. It set or jellied up in the pot. What was left was clumpy and perfect. I waterbathed the jars and it turned to syrup. What happened?? Plz help
@rebeccashomespun604: I'm guessing it melted in the waterbath process, not sure. Jellies do melt, but if it turns to syrup, I'd re-set it. Do you think you had two hard boils the first time making your jelly? That's usually the culprit in why jellies don't set. Let me know, and good luck!
@@TigerGardens I have know idea, jelly wise, what I'm doing. I'm reading and watching videos trying to do this in my own. It boiled really good for a minute before I jarred it up.
Hello! I made 24 half pints and 12 pints of strawberry FREEZER jam last night, and none of it set! I had an entire flat plus four lbs of strawberries. We used almost four 5-lb bags of sugar and four of the Ball Classic Real Fruit powdered pectin in the smaller white containers. Do you recommend fixing these jams the way you did in this video? Also, I have another flat of strawberries (the local FFA at the high school sells them!) and I'm wondering if you have a good recipe for strawberry freezer jam - because what I did yesterday obviously didn't work! Thanks so much - Frederick, MD
@peezie123456: Yes! Your hard work and those lucious strawberries can be saved! I am hoping you didn't make one big batch? You meant out of the batches you made, none of them set, right? No worries! You need to get a batch of 72oz of jam back in a large pot on the stove, and you will have to re-boil it twice. Do it in the order you did before = jam and powdered pectin -- I would use 2 tbsp. Bring to a boil that cannot be stirred down for one minute. Be careful that it does not boil over, because that is a hot sticky mess! Add 1 c. of sugar. Bring to another boil that cannot be stirred down for one minute. Let cool and skim off the foam. When it feels right, ladel into containers. You may have to let it set out for a while before knowing it will set. I have filmed an entire course to make strawberry jam from the most beautiful Florida strawberries, just like you did. It will be available soon on my new website. Coming soon (in one week)!
Thank you so much! I actually made it with a friend and we did one big batch! I'm going to follow your directions and report back! Angela @@TigerGardens
@colinhowarth: That is SO true! And you can also use jams or jellies that don't set into sauces. We grill steaks every Saturday, and I usually do a mushroom sauce. I've started adding a tablespoon of strawberry-jalapeno jam and some mint jelly and Woo Hoo is that amazing! (But poured over ice-cream gets our thumbs up as well!)
100%! It is just easier for us, because sugar helps it set faster. And when you're making 128 jars of jams & jellies every week, speed is critical, because we won't compromise other steps in the process. Thanks for your suggestion, though, always appreciated! Canning, as you know, is an everyday occurrence. Always learning!
@noreenspenceer2065, not sure what is meant by "second hot bath"? My technique involves two hard boils -- one after sugar is added -- hard boil for 1-2 minutes, and one after (liquid) pectin is added -- again a hard boil for 1-2 minutes. Then let cool. All jellies and jams can be water-bath canned and yes, that is for 10 minutes after the water has come to a rolling boil. Did that answer your question?
I made a double batch of basil jelly which did not set. Should I have added double the amount of sugar also? I doubled the amount of basil, water and pectin, but not the sugar.
Hi @lceonfire1878, I have always read not to double a batch of jam or jelly, although it is tempting to do so. I would half the batch and reboil then add sugar and bring to a 2nd boil, then let cool. You're doing this in two separate pots. Make sense?
I read you need the right pectin to sugar ratio or it won't set right. So if you are doubling everything else you need to double the sugar too...but I too heard you shouldn't double recipes with pectin. Idk why.
Hi @rafiamumtaz7744, yes, that is frustrating, too! What kind of jelly? I would say get the freshest available 1 c. of juice and re-boil the batch once, if it is close to 8 8oz jars. E.g., if it is apple jelly, I would try to juice real apples, and then strain it to get the cup of juice. If you really can't juice real apples, then I would use bottled apple juice (but you would never want to try to make a whole batch of jelly out of bottled apple juice.) We once made bricks of elderberry jelly that had to be re-heated with juice. Let me know how it turns out!
Hi @user-cg7lx9h4q! I would use the exact same process even if it's almost set. You can wait a few days to see if it sets on it's own or use my process. Just make sure you do it in the same order. For my purposes, we use liquid pectin mostly. So it's sugar first, then pectin. Get all your unset jelly back in the pot, add just a little bit of sugar. Apple jelly calls for 7 cups initially, so to reset, I just add one cup. Bring to a boil, add one more pouch of pectin, bring to another boil, then cool. Hold the hard boil each time for 1-2 minutes. Let me know if it works!
@brendaleach7273: 8 8oz jars originally will yield 7 8oz jars reset. After dumping the 8 8oz jars back into the pot, I use 1/2-1 cup of sugar and one pouch of liquid pectin. If I used 2 pouches in the original recipe, I would just reheat with the sugar/1st boil then 2nd boil technique. Hope that helps!
You do not have to sterilize the jars, just make sure they're clean, of course. You need hot liquid in hot jars, so I microwave them (8 8oz jars) for 5 mins. They are almost too hot to the touch, and I ladle hot liquid in them. *This is key* The recipes just say ladle the hot liquid into jars, but they don't say to examine the hot liquid for what I call "stickiness." After many failed sets, you learn to leave the hot liquid in the pot in the cool air for 15-30 mins. The air helps it get sticky enough to jar. Don't leave it in the air too long, or it will completely set in the pot and you'll have to heat it up to loosen it again. Hope that helps!
You have to use whatever works for you. I just don't care for the heat and the danger gas stoves provide. I'm a glass stove kinda gal. Happy canning, whatever your heat source is. As long as it can boil ... it can can!
@user-sx2vr5wf3q, Great! Glad you fixed it. It is enormously satisfying to re-set jams or jellies that didn't set the first time. Especially if they look better upon re-set, since that's not always the case. :)
I just found this video. I made 12 jars muscadine jelly that did perfect..then did the same process on 12 more and I have syrup!! Takes to much time and energy to grow them and then the jelly fail! I hope it works for me!! THANK YOU!!
@CindyMcgee-kk5jx: Let me know if it works for you! I'm going to be making many more videos on this topic. I'd rather have you re-set jellies than use for syrup. There are so many reasons why jelly is better for you!
@joylester1867: Put the jars in the pot and cover to 1" with water. Bring to a rolling boil for 10 minutes, then take off heat. I'd let the pot cool down a bit before taking the jars out, but don't let them sit in the water until it completely cools. The rings do rust over time. ~Sue Tiger :)
Sue I have had to try to re-set failed jams and jellies several times, but hopefully your clear explanation can not only make this easier but also help me avoid the problem in the future. Thanks!
@alamo2211: My pleasure! I always want to help people save those precious jams and jellies. We have been canning daily for 5 years and it still happens to us occasionally. Good luck!
Hi @heathergrant5274! Great suggestion! I've never heard of a wide mouth jam pan, but I love the name! If you have a link to one, that would be very helpful. One of the things I teach is how the use of the perfect tool changes everything, so I have my favorite ladel, my favorite spatula, and my favorite pan. In this case, it's a perfect little pot that has the right teflon, the right handles, and it's attractive. It is a bit too small. However, it's the perfect size for teaching what to do when jam/jelly threatens to boil over, and what I was trying to teach in this video is how quickly the foam rises.
I fully process my jelly after I processed it I realized I only added half of the sugar required. can I just reprocess it and add the missed remaining sugar? do I need to add more pectin?
@cynthiacochran2459: I would just pour everything back in the pot, hard boil, then add the remaining sugar, hard boil, let cool. See if that makes it set, and give it a day or so, but my guess is it will set right away just by adding the remaining sugar :)
Thanks! 👍 Sometimes, you have to. I used to have to re-set jams and jellies quite often. Now, not so much, but it happens. I'm about to do another video trying to resurrect a jelly I made last December. It sealed, but then melted, so it should be ready for another couple boils. Happy re-setting! I
Are you using Certo pectin ? I screwed up on multiple fronts. I doubled the batch and I added my certo liquid pectin when mixture was not boiled yet then brought it up to a boil and never checked if it hit 220 or a boil that can’t be boiled down as you say. I’m just wondering if I should re boil after adding liquid certo pectin becuse I missed in the directions it said to boil mixture then just add liquid pectin and put straight into jars. Thanks In advance for any advice. This is dandelion jelly and the work I put into processing the flowers… I would be devastated if I can’t get this to set.
@katemorris7830: I'm so sorry it has taken me so long to respond! I'm planting every single day and night and we have the Farmer's Market every weekend now through October. Yes, I use Certo liquid pectin. 1) Never double the batch! Jellies and jams are temperamental with their set-up. Ideally, you want to end up with 8 8oz jars of jelly/jam and no more. 2) I wouldn't worry about the temperature, just the time during the hard boil -- keep it that way for 1-2 minutes. What I would suggest is to half your double-batch and re-boil. Just do it in the same order as your original batch (all ingredients except pectin/hard boil/add pectin/hard boil). I'm a big fan of dandelion jelly! But be careful, it's not shelf-stable. I.e., it will melt if it doesn't set the first time. Also let me know if you are interested in a tool that will help you pick dandelions without bending over. My husband made one for me, and I'd be happy to send one to you, for a small fee, of course.
So for jams and jellies, I stopped using the waterbath canner, and started setting my oven at 250 and heating the jars for 15 min then after removing from the oven and putting in my jelly mixture I hand tight the lids flip over the jar for 5 minutes and then back right side up, so they can cool for a perfect seal every time, but note I only do this for jams and jellies and its way easier and takes up less room than getting my water canner out and heating the water up.
@HobbyHippies: I have read about that technique (oven canning) but have not tried it yet (but thanks for the steps!) We waterbath all pickles, certainly, but everything else gets pressure canned (mainly because I'm usually making homemade tomato paste in the oven which takes a few days. Happy Canning! ~Sue Tiger :)
I noticed you had 8/2 pint jars that you put back in and added to one cup of sugar and one pouch of pectin. I only have 28 ounce jars as I was sharing them with another friend and I just want to have those to set. What would be the recipe for that please
@suzannedougan4923: The size of the jar doesn't matter in how it sets or doesn't set. I have found it usually comes down to whether or not I held the hard boil long enough. I.e., a jam that sets in an 8-oz jar should set in a 28-oz jar as well. If it doesn't, leave the lid off as long as you can. It's the air you need to help set the jam. Hope that helps, let me know if it doesn't!
Hi @slewfoot6608: 1 c. sugar for the whole batch that needs to be re-set, not more than 64 oz = 8 8oz jars. Sugar should be added in the same order as the original try. In my case, it's the jelly to be re-set + 1 c. sugar, boil 1-2 mins, 1 pouch liquid pectin, boil 1-2 mins, let cool. Test for setness. Hope that helps!
@jma8352: I apologize for not getting back to you until now. If you already have too much sugar, I would just reboil your batch (for 1-2 mins of a hard boil that cannot be stirred down) and then add a little pectin. That amount varies depending on how much you have already added. If a recipe only required one pouch of liquid pectin, but did not set (which is unfortunately quite common, even for us veterans), I add a second pouch and then reboil (which would then be the 2nd boil for this re-set.) If I had already added 2 pouches of liquid pectin, I would add no more than a half pouch. For powdered pectin, I would just add a tablespoon and then re-boil. Click on the link in the description to jump on my email list. I'm always doing more videos about re-setting jams and jellies because it is a very popular topic!
Hi, would you please tell me what you mean by, 'can, and cannot be stirred down'. And if you've already added sugar during the first process, won't the addition of more sugar be too much?
Hi @palliaskamen5722! When a jam or jelly first boils, it usually "can" be stirred down -- that means when you stir it, the boil calms down. This low boil is not enough to activate the sugar. It has to remain at a hard boil that "cannot" be stirred down for 2 minutes. You'll know when it cannot be stirred down as it rises and threatens to boil over! And this video needs to be edited down, as I did not mean to imply that more sugar is added. I only added 1 cup of sugar, bring it to a hard boil, add 1 pouch of liquid pectin, bring to another hard boil and then let cool. Sorry for the confusion!
@@palliaskamen5722 I'm so glad it worked better for you. It's frustrating to work that hard on our masterpieces, only to have them not set. The first several times I tried re-setting, it never looked better the 2nd time, but I seem to be getting better at the technique, because this 2nd batch actually did look better the second time. And for me, it's all about how it looks (and tastes, of course) in the jar.
Hi @marshapaisley6801! I dumped the whole batch, which was about 8 8oz jars. You'll always lose a bit, even if you spatula the jars, but in re-setting, I don't add anything except a little of the agents that help set, sugar and pectin. The trick is in the hard boil. Let me know if it works!
Thank you for your video I just processed eight cups of muscadine jelly today and they didn't set after watching a video I learned a hard lesson. I didn't let it boil long enough so I know I get to process some more. Muscadine jelly again, thank you. It's so hard to find clear information
@sharonlawler, so just a clarification, add one more box of pectin and a little more sugar and bring to a boil each time in the same order that you first made your recipe. I.e., pectin/boil/sugar/boil then let cool.
@@TigerGardens In the video you did Sugar/Boil/Pectin/Boil then cool. Please let me know the best sequence. Thanks!!!! I've got runny red pepper jelly :(
@@es52 That's the sequence when using liquid pectin for the first attempt that ended up runny. I.e., if you used powdered pectin originally, you want to use powdered pectin to re-set. I use liquid pectin mostly, so my sequence is Sugar/Boil/Pectin/Boil. I love red pepper jelly! It is very popular at our Farmer's Market, so I hope you are successful in re-setting!
Hi @amypala! You can wait a few days, but you have to protect the jars from anything getting in there like my BFF gnats. I would cover them with foil or plastic wrap until you can get more lids. As long as they're covered, jellies can last quite a while unrefrigerated and/or unprocessed in the water bath = several days. Hope that helps!
