---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Remaking Soft Jellies
  Categories: Canning, Preservings
       Yield: 1 recipe
  
  
   Measure jelly to be recooked. 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 tablespoons
   bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil
   while stirring. Add jelly and bring to a rolling boil over high heat,
   stirring constantly. Boil hard 1/2 minute. Remove from heat, quickly
   skim foam off jelly, and fill sterile jars, leaving 1/4-inch 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 tablespoons bottled
   lemon juice, and 2 tablespoons 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-inch headspace. Adjust new lids and process as
   recommended in Table 1.
   TO REMAKE WITHOUT ADDED PECTIN
   
   For each quart of jelly, add 2 tablespoons 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-inch 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 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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