How to Remake Soft Spreads

If your jam or jelly has not set after 2 weeks and you followed the recipe instructions completely and accurately, you may remake it in order to achieve a firmer set. Scroll to view or download a pdf version.

QUICK TIPS

  • Read recipe to assure that correct ingredient measurements were used.
  • Only remake products that have been heat processed and have maintained a good seal.
  • Ensure best results by making a trial batch with 1 cup unset jam or jelly.
  • It’s best not to remake more than 8 cups at one time.
  • All remade cooked jams and jellies must be heat processed again in a boiling water canner.


With Added Pectin



Ball® Original Fruit Pectin

  1. MEASURE the jam or jelly that needs to be remade.
  2. MEASURE for each 1 cup of unset jam or jelly:
    • 1-1/2 tsp Ball® Original Fruit Pectin
    • 1 Tbsp water
    • 1 Tbsp sugar
  3. COMBINE pectin and water in a large saucepan. Bring to a boil over medium-high heat, stirring constantly to prevent burning.
  4. ADD unset jam or jelly and sugar, stirring to blend. Bring to a full rolling boil over high heat, stirring constantly. Boil 30 seconds. Remove from heat. Skim foam if necessary.
  5. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude.


Ball® Liquid Fruit Pectin

  1. MEASURE the jam or jelly that needs to be remade.
  2. MEASURE for each 1 cup of unset jam or jelly:
    • 3 Tbsp sugar
    • 1-1/2 tsp lemon juice
    • 1-1/2 tsp Ball® Liquid Fruit Pectin
  3. HEAT unset jam or jelly to a boil over high heat in a large saucepan, stirring constantly to prevent burning. Quickly add sugar, lemon juice and liquid pectin, stirring to dissolve.
  4. STIRRING constantly, return mixture to a full rolling boil. Boil hard 1 minute. Remove from heat. Skim foam if necessary.
  5. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude.


Ball® No Sugar Needed Fruit Pectin

  1. MEASURE the jam or jelly that needs to be remade.
  2. MEASURE for each 1 cup of unset jam or jelly:
    • 1 tsp Ball® No Sugar Needed Fruit Pectin
    • 1 tsp water
  3. COMBINE pectin and water in a large saucepan. Bring to a boil over medium-high heat, stirring constantly to prevent burning.
  4. ADD unset jam or jelly to saucepan, stirring to blend. Bring to a full rolling boil over high heat, stirring constantly. Boil 30 seconds. Remove from heat. Skim foam if necessary.
  5. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude.


Without Added Pectin

  1. PLACE the unset soft spread in a large saucepan. Bring to a boil over high heat. Continue to boil to the temperature indicated in the original recipe or to the gelling point if a temperature is not given.
  2. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  3. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude.

Step-by-Step Fresh Preserving of Low-Acid Foods

For low-acid foods such as vegetables and meats that are processed in a pressure canner.



Step-by-Step Fresh Preserving of High-Acid Foods

For high-acid foods such as tomatoes, fruit, and pickles that are processed in a boiling water bath.