---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Remaking Soft Jellies
 Categories: Canning, Preservings
      Yield: 1 recipe
 
  Measure jelly to be re-cooked. Work with no more than 4 to 6 cups
  at a time.
  
  To Remake With Powdered Pectin:
  
  For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2 tb
  bottled lemon juice, and 4 ts powdered pectin. Bring to a boil
  while stirring. Add jelly and bring to a rolling boil over high
  heat, stirring constantly. Boil hard for 30 seconds. Remove from
  heat, quickly skim foam off jelly, and fill sterile jars, leaving
  1/4" headspace. Adjust new lids and process as recommended in
  Table 1. For more information on how to sterilize jars see
  "Jars and Lids".

  To Remake With Liquid Pectin:
  
  For each quart of jelly, measure 3/4 cup sugar, 2 tb bottled lemon
  juice, and 2 tb 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 1 minute. Quickly skim off foam and fill
  sterile jars, leaving 1/4" headspace. Adjust new lids and process
  as recommended in Table 1.

  To Remake Without Added Pectin:
  
  For each quart of jelly, add 2 tb bottled lemon juice. Heat to
  boiling and boil for 3 to 4 minutes. Use one of the tests described
  on page 5 to determine jelly doneness. Remove from heat, quickly
  skim off foam, and fill sterile jars, leaving 1/4" headspace.
  Adjust new lids and process as recommended in Table 1.

  Table 1. Recommended process time for Remade Soft Jellies in a
  boiling-water canner.
  
      Style of pack: Hot
      Jar size: Half-pints or Pints
      Process time at altitudes of:
    
              0 - 1,000 feet -- 5 minutes
          1,001 - 6,000 feet -- 10 minutes
            Above 6,000 feet -- 15 minutes
  
  Recipe FROM: USDA Agriculture Information Bulletin #539, 1994

  Formatted by: Karen Mintzias
 
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