Remake Directions for MCP Cooked Jam or Jelly

1. 1

   Prepare JARS: Boil jars on rack in large stockpot filled with hot water 10 min.

2. 2

   Meanwhile, place flat lids in saucepan; cover with water.

3. 3

   Bring to boil; remove from heat.

4. 4

   Let jars and lids stand in hot water until ready to use.

5. 5

   Drain well before filling.

6. 6

   Prepare PECTIN MIXTURE: Gradually add pectin to boiling water in medium bowl, stirring constantly.

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   Let stand 10 min.

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   or until pectin is completely dissolved, stirring occasionally.

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   Trial BATCH: Measure 1 cup unset jam or jelly, 2 Tbsp.

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    sugar and 1 Tbsp.

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    Pectin Mixture (from step 2) into small saucepan.

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    Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

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    Boil 30 sec., stirring constantly.

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    Remove from heat.

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    Skim off any foam.

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    Pour jam or jelly into prepared jar; cover.

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    Let stand 24 hours before checking set.

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    Refrigerate remaining Pectin Mixture.

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    Remainder OF BATCH: Do not remake more than 8 cups of jam or jelly at one time.

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    If Trial Batch sets, follow the recipe above, using listed measures of sugar and Pectin Mixture for each 1 cup of jam or jelly.

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    Measure jam or jelly into stockpot.

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    Bring to full rolling boil; boil 30 sec., stirring constantly.

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    Remove from heat.

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    Skim off any foam with metal spoon.

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    Ladle into sterilized jars, filling to within 1/4 inch of tops.

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    Wipe jar rims and threads.

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    Cover with two-piece lids.

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    Screw bands tightly.

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    Discard any leftover pectin mixture.

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    PROCESS JARS: Bring boiling-water canner, half full with water, to simmer.

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    Place jars on elevated rack in canner.

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    Lower rack into canner.

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    (Water must cover jars by 1 to 2 inches.

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    Add boiling water, if necessary.)

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    Cover; bring water to gentle boil.

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    Process 5 min.

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    for jelly, or 10 min.

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    for jam.

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    Remove jars and place upright on towel to cool completely.

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    After jars cool, check seals by pressing middle of lids with finger.

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    (If lid springs back, lid is not sealed and refrigeration is necessary.)

* Per serving · 4 servings · Values may vary.