Can I salvage runny jalapeno jelly?

Question

I was canning for the first time and decided to make jalapeno jelly but it never set. The recipe I used wasn't very specific, i.e. it didn't say whether to drain the can of jalapeno's or not, and boiling times weren't listed. I thought I followed the recipe, I suppose I could have boiled it a bit longer. Is is possible to empty to contents back into the pan, add another pack of liquid pectin and re-can (new lids of course)? If the ingredients will help they are as follows 3 bell peppers minced, 2 (4oz) cans jalapenos, 6 1/2 cups sugar, 1 1/2 cups distilled wht vineager, 1/2 tsp cayanne, 1 (6oz) pack liquid pectin, and 5 drops green food coloring. These were to be gifts and I'd prefer to give jelly not green syrup. Thanks for any help.

Answer 1

How annoying. I just learned that the Kraft Foods link I gave you below is under construction right now. Here's another one, but it's not as thorough: http://www.kraftcanada.com/en/CookingSchool/CookingTechniques/JamMaking/FAQ5.htm

Remember with jelly making that you have three things to consider: Acid, sugar and pectin. They all have to be in the right amounts in order for the pectin to jell.

And I've found another resource on salvaging jelly here: http://www.pickyourown.org/how_to_fix_runny_jam.htm

I think this website may have your answer. It is a site on how to rescue failed jelly: http://www.kraftfoods.com/surejell/

Answer 2

Empty them back into the pot and add more pectin (another whole package would be good). Then put them into cleaned jars and add the lids as per the canning directions.