|It worked! This tiny jar doesn’t have as many peach pieces inside, but this was the leftover jam (jar #16.5)|
I found a great recipe to fix “soft” jam online. Soft just means that it didn’t set (for any reason: not enough pectin, too much water in the fruit, fruit was too ripe).
It worked perfectly! I emptied all 19.5 jars out, split it into three batches, and recooked and recanned each batch separately. It took three hours, but it worked! Yay!
I can’t wait to share it. 19.5 jars cooked down to 16.5 jars. Chris and I already tested some. Yum. 🙂
Thanks to Cary and Dan for the peaches! Your jam is on it’s way.
|16.5 jars… note the tomatoes from my garden in the background. The three front tomatoes are from the CSA.|
“Soft” Jam Fix: from http://www.pickyourown.org/how_to_fix_runny_jam.htm
The jars of jam to be remade
No-sugar needed pectin
Lemon juice (bottled, not from concentrate)
Step 1 -Determine how much jam or jelly needs to be remade
Measure the jam or jelly to be recooked. Work with no more than 4 to 6 cups at a time.
Add up the volumes of all the jars to be reworked, to figure out the size of the batch (in quarts) for step 2.
1 qt = 32 oz = 2 pints = four 8oz jars = eight 4oz jars).
Empty and wash all of the jars, then put in boiling water to sterilize until ready to fill again.
Step 2 – Measure out additional pectin, water, sugar and lemon juice
If you are using powdered pectin:
For each quart of jam or jelly to be fixed, mix ¼ cup sugar, ¼ cup water or white grape juice, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin in a large pot. For the average batch of about 4 quarts total, that would be 1 cup sugar, 1 cup water or juice and about 1/4 cup lemon juice, plus about 1/2 box pectin, preferably the no-sugar variety.
If you are using liquid pectin:
For each quart of jelly, measure ¾ cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin in a large pot.
Step 3 – Bring to a boil
Bring the pectin mixture to a boil while stirring. Add the jam jelly and bring to a rolling boil again, over high heat, stirring constantly.Once it is a rolling boil, boil hard for 45 to 60 seconds (1 minute).
Step 4 – Remove, from heat, skim and fill the jars
Remove from heat, and quickly skim the foam off jam or jelly.
Fill sterile jars, leaving ¼-inch headspace. Adjust new lids and process in the hot water bath for 5-10 minutes.