Certo Remake Directions for Cooked Jam or Jelly

1. Prepare Jars

2. Boil a jar on rack in large pot filled with water 10 minutes. Place a flat lid in saucepan with water. Bring to boil. Remove from heat. Let jar and lid stand in hot water until ready to fill with Trial Batch. Drain well before filling. Repeat this procedure with jars needed for remmainder of batch.

3. Prepare Trial Batch

Measure jam or jelly (1 cup) into small (1 quart) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in above amounts of sugar, lemon juice, and Certo Fruit Pectin. Return to full rolling boil on high heat, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Quickly pour into prepared jar. Cover and let stand up to 24 hours to check set of Trial Batch.

Store opened pouch of Certo Fruit Pectin in refrigerator.

5. Prepare remainder of batch.

6. Do not try to remake more that 8 cups of jam or jelly at one time. If Trial Batch sets satisfactorily, follow recipe above, using the listed measures of sugar, lemon juice and Certo Fruit Pectin for EACH 1 cup of jam or jelly. Measure jam or jelly into a large (6 to 8 quart) saucepot. Bring to full rolling boil as directed; continue to boil 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Or follow water bath method recommended by USDA. After jars are cool, check seals.

After preparing remainder of batch, discard Certo Fruit Pectin in opened pouch.

7. For convenience in measuring larger amounts of sugar, lemon juice, and Certo:

3 Teaspoons = 1 Tablespoon

8 Tablespoons = 1/2 cup

16 Tablespoons = 1 cup

Remember: If your jam or jelly still doesn't set, you can always use it as a glaze or syrup!