Peach preserves redux: Success!

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

Ingredients:
The jars of jam to be remade
No-sugar needed pectin
Lemon juice (bottled, not from concentrate)
Sugar

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.

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