In article t>,
"Anny Middon" > wrote:

> I made two kinds of jelly recently and both came out harder than I would
> like. I may go ahead and enter one in the fair anyway -- the building with
> the exhibits is not air-conditioned, so maybe the heat will soften it up a
> bit. :-)
>
> Is there anyway to reprocess jelly and make it softer? Can I add some more
> juice and sugar and reheat and re-BWB, or will the extra processing disturb
> the jell?
>
> Anny


I surely would not mess with it now, Anny. Uh-uh. I can't imagine that
heating it enough to re-liquefy it could possibly do it any good. OTOH,
maybe you want to re-do ONE jar by melting it and adding a tbsp or so of
water and re-doing.

So Easy to Preserve (The U of GA's excellent publication, due out
momentarily with a new revision) says to adjust after the first batch by
using 1/4 to 1/2 cup more fruit or juice with added-pectin-recipes. For
products without added pectin, shorten the cooking time (cook to a lower
temp.) Duh. If you've got more juice, maybe you want to give that a
shot. Prolly won't help you now, though. :-(

I'm guessing here, btw.
--
-Barb
<http://jamlady.eboard.com> Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."