If your freezer jam or jelly turned out a little more like syrup, never fear. Remake the batch with these easy directions to achieve perfectly set results.
What You Need
Original recipe yields 1 serving
1 cup of your jam or jelly
3 Tbsp. sugar
1-1/2 tsp. fresh lemon juice
1-1/2 tsp. CERTO Fruit Pectin
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Let's Make It
PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
PREPARE A TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar and lemon juice; stir 3 min. or until sugar is completely dissolved. Add pectin; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store opened pouch of pectin in refrigerator.
PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using the same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Pour into prepared containers. Discard any leftover pectin in opened pouch.
How to Measure Larger Amounts of Ingredients
For convenience in measuring larger amounts of sugar, lemon juice and pectin: 3 tsp. = 1 Tbsp., 8 Tbsp. = 1/2 cup, and 16 Tbsp. = 1 cup.
If your jam or jelly still doesn’t set, you can always use it as a glaze or syrup.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.