I would like to know how you made your jelly so we can figure out why it didn't set up.   What recipe did you use, what pectin, how did your heat it, how big a batch etc.  Was this a high sugar recipe or a low sugar recipe?  

The instructions below is for remaking jelly 1 quart of jelly.  They are using different proportions than you used.  You might try this recipe and see if it works.  

If you still have problems send me your phone # and we can chat and see if we can figure out why it didn't set up.  Most of the commercial pectin products if followed correctly and ingredients measure correctly will set up.  It is when people get creative and reduce sugar, cook too slowly or add the pectin at the wrong time.  

Let me know if it works.  Thanks for using Ask Extension.

Nellie Oehler 

Remaking soft jellies

From: A Complete Guide to Home Canning, USDA

Measure jelly to be recooked. Work with no more than 4 to 6 cups at a time.

To remake with powdered pectin
For each quart of jelly:

• ¼ cup sugar
• ½ cup water
• 2 Tablespoons bottled lemon juice
• 4 teaspoons powdered pectin                                          
• 
  
• Procedure:

1. Mix sugar, water, lemon juice and powdered pectin.
2. Bring to a boil while stirring. Add jelly and bring to a rolling boil over high heat, stirring constantly.
3. Boil hard ½ minute. Remove from heat, quickly skim foam off jelly and fill sterile jars, leaving ¼-inch headspace.
4. Adjust new lids and process.

Thanks for your reply. My question is. Can I try a second remake?? If not is there any other way to thicken the jelly? 
my phone number is<personal data hidden>9 

Rand Lehman 

Thanks for your reply. Before I reached out to you I tried to remake the jelly. I had 6 cups of jelly. The instructions I had was to use 1/3 cup sugar 1/3 cup water 1/4 cup lemon juice and 3 Tbls powdered pectin. I was to mix ingredients together and put in jelly and then bring it all to a boil. Didn’t work.