Is it possible to re-can jelly after a week? It didn't gel well, and I want to boil it again until it gels and reprocess it. I am canning currant jelly with no pectin. I've made it before with no pectin and it set great! It didn't this time, It has been in the jars for a week. Is it too late to reprocess it? Thanks for your help! Marie
As long as you followed recipe instructions and sealed the jars correctly, yes, you can remake cooked jelly without pectin. If the fruit juice was not acid enough, add 1 1/2 teaspoons lemon juice per cup of jelly before boiling. Heat the jelly to boiling and boil until the jellying point is reached. Remove jelly from heat, skim off foam, pour immediately into sterilized hot containers and seal and process for 5 minutes.