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grape jelly

Rebatched Jelly (because it didn't set)

Learn how to rebatch jelly that didn’t set properly. This recipe will make it easy for both beginners and experienced canners to salvage their jelly!
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Prep Time 5 minutes
Cook Time 5 minutes
Processing Time 10 minutes

Ingredients
  

  • 4 cups runny jelly
  • 1/4 cup sugar organic, raw
  • 1/2 cup water
  • 2 tbsp bottled lemon juice
  • 4 tsp pectin not low-sugar pectin

Instructions
 

  • Measure jelly that needs to be rebatched. Wash and sanitize jars. Put jelly in a pot and bring to a boil.
  • In a bowl, mix sugar and pectin together to help the pectin not clump when you add to the jelly. Once the jelly boils stir in the pectin/sugar mixture. Add water and lemon juice and bring to a rolling boil over medium-high heat.
  • Stir constantly. Boil for 30 seconds and remove from heat. Skim any foam that formed on the top (optional).
  • Fill sanitized jars to 1/4 inch head space. Wipe the rims and put lids on. Rings should be finger-tip tight.
  • Process in a water bath canner for 5 minutes. Remove from canner and allow to cool for 12-24 hours. Check for proper seal and store in a cool, dry place with the rings off.