• Remake Directions for CERTO Cooked Jam or Jelly

Remake Directions for CERTO Cooked Jam or Jelly

5
(2) 2 Reviews
Prep Time
1
hr.
Total Time
1
hr.
Servings

1 batch

What You Need

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Make It

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  • PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • PREPARE A TRIAL BATCH: Measure jam or jelly into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add sugar, lemon juice and pectin; stir until well blended. Return to full rolling boil, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store opened pouch of pectin in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  • PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin in opened pouch.

How to Measure Larger Amounts of Ingredients

For convenience in measuring larger amounts of sugar, lemon juice and pectin: 3 tsp. = 1 Tbsp., 8 Tbsp. = 1/2 cup, and 16 Tbsp. = 1 cup.

Note

If your jam or jelly still doesn’t set, you can always use it as a glaze or syrup.

Servings

  • 1 batch

Nutritional Information

Serving Size 1 batch
AMOUNT PER SERVING
% Daily Value
   

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • gilliandear | Wed, Dec 18 2013 5:28 AM

    Dearest Kraft: This recipe just saved my Christmas. I was making Red Pepper Jelly and used liquid pectin for the first time. What a mistake. I followed your directions exactly and Viola!, Red Pepper Perfection. Thanks.

  • learning2can | Fri, Nov 12 2010 4:16 PM

    This is my first experience canning guava fruit. It was a disaster. The remake recipe was extremely helpful and the guava jelly turned out perfect. Thanks!

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