State University Extension
Preserving Food Safely - 01600900
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 l/4 cup sugar, l/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 l/2
minute. Remove from heat, quickly skim foam off jelly, and
fill hot, sterile jars (see directions below for sterilizing
jars), leaving l/4-inch headspace. Adjust new lids and
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 l
minute. Quickly skim off foam and fill hot sterile jars,
leaving l/4-inch headspace. Adjust new lids and process.
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 under "Standard or long-boil jelly" to determine
jelly doneness. Remove from heat, quickly skim off foam,
and fill hot, sterile jars, leaving l/4-inch headspace.
Adjust new lids and process.
Sterilization of Empty Jars
To sterilize empty jars, place them right side up on
the rack in a boiling-water canner. Fill the canner and
jars with hot (not boiling) water to 1 inch above the tops
of the jars. Boil 10 minutes at altitudes of less than
1,000 feet. At higher elevations, boil 1 additional
minutefor each additional 1,000 feet elevation. Remove and
drain hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIME FOR REMADE SOFT JELLIES
IN A BOILING-WATER CANNER
Process Time at Altitudes of
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min.