Can my preserves be fixed?

Question

Made some homemade fig/strawberry preserves for the first time. Too runny still. Already jarred. Is it possible to re-cook them and add more pectin to make it thicker? Lotta work at stake here.

Answer 1

Yes, in extremis -- when you're *really* unhappy about the consistency -- you can unmould the whole lot back into your preserve pan and restart the process, adjusting pectin if needed, and aim for a second set that is better. Bad news: you *have* to scrupulously clean, resterilise etc your jars and lids; you can't re-use without that. If you do decide to do this, bite the bullet and keep set-testing until you do get what you want, even if it becomes 'a long afternoon' getting there. I really do sympathise: it happens to us all, one day or another... :-/

Note: when reheating for a second run at a set, reheat *slowly*: what you're working with now is much more viscous than the first time round so it sticks, and therefore catches very much more easily!

Good luck!

Answer 2

It is too late to re-cook. Just label them as ice cream topping or just topping. I have had 2 batches that did not jell real well but both times it was from me using too much fruit/juice and thereby not following directions.

I use Sure-jel but it is getting very expensive, about $2.75 per box. I know the stuff works great for me. I've been canning about 10 years and have only had two batches remain thin. If the jars sealed, leave them alone. Opening them and redoing the process will not only cost you more, I am afraid the next run through, it will burn.

Also, some pectins require 2 bottles or packages. I think Certo does. It seems cheap, until you figure it takes two to do the job.

Answer 3

Maybe you could put some of it in a blender with some frozen fruit and fruit juice and maybe some milk and make smoothies out of it? I did mess up a jar of rose jelly this way, but still use it for sandwiches...but it was only one-half of a jar...

I read in the Tightwad Gazette II that you can fill muffin cups half full with muffin batter, add a couple of tablespoonfuls of jelly or jam, then put a couple spoons of the muffin batter on top and bake them too.

Answer 4

Some preserves take a while to set. Once they're completely cooled, check them again if they were still warm or hot when you last checked them. If need be, you can unjar them and re-cook them, adding more pectin, and jar them again

Answer 5

My mom used to relable her "failed" preserves as syrup and use them on pancakes, ice cream, puddings, etc. She said it could not be recooked.

Bert

Answer 6

you are suppose to let them cook until it gets very syrupy looking.