How to remake jam that doesn't set up (2024)

Even experienced preservers can end up with jam or jelly that does not set up. That leaves you with two choices: Serve it as a topping for pancakes, waffles and ice cream -- or remake the preserves. While remaking jams and jellies takes some time and effort, it will work. The accompanying tips are worth repeating again this year. But, first, here are suggestions for preventing the problem of too-soft preserves.

Don't be tempted to substitute different pectin products

Do not substitute one pectin for another. When a recipe calls for a 2-ounce package of pectin, be sure to use MCP; if it calls for a 1.75-ounce package, use Sure-Jell. If the recipe calls for liquid pectin, use Certo or Ball brand. Don't double the recipe, don't cut down on the sugar and don't add more fruit. Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil. A too-small kettle may force you to keep the preserves at a simmer, which will not be hot enough to set the gel. Always check the date on the pectin container: Old pectin will not set up.

Remaking uncooked jam

If you did not follow the recipe directions and have cut down on the sugar, add the rest of the sugar called for to the soft jam before proceeding as directed below.

Cook it:

Pour the preserves into a large kettle, bring to a full rolling boil, take the pan off the heat, cool the jam slightly and pour into clean freezer containers. This procedure will give the jam a cooked taste. To remake a jam or jelly and retain its fresh flavor, use one of the following methods, depending on the pectin you used.

With powdered pectin:

Slowly stir contents of 1 box pectin into 3/4 cup cold water in small saucepan. Bring to a boil over medium heat, then boil 2 minutes, stirring constantly. Remove from heat. Prepare a trial batch by measuring 1 cup jam or jelly and 2 tablespoons granulated sugar into a bowl. Stir until sugar is dissolved, about 3 minutes. Add 1 tablespoon cooked pectin mixture and stir until blended, about 3 minutes. (Store remaining pectin mixture, covered, in refrigerator while you wait for the trial batch to set.) Quickly pour jam or jelly into a jar or rigid plastic container, cover and let stand at room temperature for 24 hours. If it sets satisfactorily, follow the same directions for each cup to be remade. For best results, do not try to remake more than 8 cups of jam or jelly at one time.

If the trial batch does not set up, add an additional tablespoon of the cooked pectin mixture and proceed as directed above.

With liquid pectin:

Prepare a trial batch by measuring 1 cup jam or jelly into bowl. Add 3 tablespoons granulated sugar and 1 1/2 teaspoons bottled lemon juice; stir until sugar is dissolved, about 3 minutes. Add 1 1/2 teaspoons liquid pectin and stir until blended, about 3 minutes longer. (Store opened pouch of fruit pectin in refrigerator.) Pour jam into jar or rigid plastic container, cover and let stand at room temperature for 24 hours. If trial batch sets satisfactorily, follow the same directions for each cup to be remade. Do not try to remake more than 8 cups of jam or jelly at one time.

If the trial batch does not set up, add an additional 1 1/2 teaspoons liquid pectin and proceed as directed above.

Work with no more than 6 cups of jam at a time. Use clean jars and new lids for proper sealing.

With powdered pectin:

For each quart (4 cups) of jam or jelly, mix 1/4 cup granulated sugar, 1/2 cup water, 2 tablespoons bottled lemon juice and 4 teaspoons powdered pectin in a large kettle. Bring to a boil while stirring. Add jam or jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard for 30 seconds. Remove from heat, quickly skim foam and fill clean jars, leaving a 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Process in a boiling-water canner for 10 minutes.

With liquid pectin:

For each quart (4 cups) of jam or jelly, measure 3/4 cup granulated sugar, 2 tablespoons bottled lemon juice and 2 tablespoons liquid pectin. Pour jam into a large kettle and bring to a boil over high heat while constantly stirring. Remove from heat and quickly add the sugar, lemon juice and pectin. Bring to a full boil, stirring constantly. Boil hard 1 minute. Quickly skim foam and fill clean jars, leaving a 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Process in a boiling-water canner for 10 minutes.

To remake jam or jelly without added pectin

Pour jam into a large kettle and bring to a boil. If the fruit was quite ripe and not acid enough, add 1 1/2 teaspoons bottled lemon juice per cup of jam or jelly before boiling. Boil until mixture reaches 220 degrees on a candy thermometer or until it sheets off a spoon. To sheet-test, dip a cool metal spoon in the boiling jelly mixture. Raise it at least a foot above the kettle, out of the steam, and turn the spoon so the syrup runs off the side. If the syrup forms two drops that flow together and fall off the spoon as one sheet, the jelly should be done. Quickly skim foam and fill clean jars, leaving a 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Process in a boiling-water canner for 10 minutes.