How Can I Remake Runny Jam or Jelly?

There are many reasons why jam or jelly does not gel. It could be from overcooking or undercooking, too much added water, incorrect proportions of sugar and juice, or insufficient acid content. Always use the pectin recommended in the recipe. Double check the use-by date on pectin packages as expired pectin may not gel. Liquid pectin and powdered pectin are not interchangeable.

Instructions to remake runny jam or jelly can be found at the National Center for Home Food Preservation. Instructions vary by type of pectin used in the original product.

Be aware that remaking the product may not give a desirable product. To save time and expense, simply use the runny product for ice cream topping, pancake syrup, or mix into a smoothie!

To help solve other problems when making jellied fruit products, a list of causes and solutions is available from the National Center for Home Food Preservation.