I assume you are using Pectin?
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Yes; a box of “regular” Sure Jell, as called for in the recipe, plus a TBS of lo/no sugar for good measure since I didn’t use the recipe exactly as written.
I will probably re-make 2 cups worth, but I will wait until we have electricity again.
Fixes I’ve cobbled together from homefamily and pickyourown
To remake cooked jam or jelly using powdered pectin measure 15 mL (1 tbsp) water and 7 mL (11/2 tsp) powdered pectin for each 250 mL (1 cup) product into a large saucepan. Bring to a boil stirring constantly. Remove from heat and stir in jam or jelly. Add 25 mL (2 tbsp) sugar per 250 mL (1 cup) of jam or jelly being recooked. Return to the heat and bring to a full rolling boil, stirring constantly. Boil rapidly for 30 seconds. Remove from heat, skim off foam, fill hot sterilized jars, seal and process 5 minutes in a boiling water bath.
To remake cooked jelly or jam using liquid pectin for each 250 mL (1 cup) jelly or jam, measure and combine 45 mL (3 tbsp) sugar, 7 mL (11 /2 tsp) bottled lemon juice and 7 mL ( 11/2 tsp) liquid pectin. Bring jam or jelly to a boil stirring constantly. Add the sugar, lemon juice and pectin combination. Return to full rolling boil, stirring constantly. Boil rapidly one minute. Remove from heat, fill jars and process as per original recipe instructions
From pickyourown
“I keep a metal tablespoon sitting in a glass of ice water, take it out, shake off the water and then take a half spoonful of the mix and let it cool to room temperature on the spoon. in a minute or so. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.”
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It worked;
Except for
"15 mL (1 tbsp) water and 7 mL (11/2 tsp) powdered pectin for each 250 mL (1 cup) product into a large saucepan. Bring to a boil stirring constantly.
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Couldn’t boil 2Tbs water with 1Tb pectin, so mixed with jelly first.
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I am working on a spicy citrus jam recipe. Mostly grapefruit, Mandarin Orange, Meyer lemon and Aji Amarillo. Wondering about proportions, and the role of salt, and vinegar in pepper jelly.
