I “fixed” a few bottles on Saturday. I’m going to find the link in case anyone is interested. Actually, in this case I added the “fixing” mixture when making a batch from a macerating mixture because I had iffy results with the batch before, I needed it for “jammy bars”, and I didn’t want to cook it to 220 degrees f.
The method I used involved mixing the pectin with a bit of sugar, water, and lemon juice first.
[https://nchfp.uga.edu/how/can_07/remake_soft_jelly.html#:~:text=To%20Remake%20With%20Powdered%20Pectin,Boil%20hard%20½%20minute.](https://This one from National Home Foods Preservation website has a handy chart.)
Apparently you might have to add pectin before sugar or it gets grainy, or mix it with something first, like this…
, but this remedy has you stir the pectin right in.
