Fruit gels require the exact right amount of fruit, pectin, acid, and sugar for a firm gel to form. Imprecise measuring, too-ripe fruit, or failure to use the right type (or amount) of pectin can all contribute to too-soft or syrupy jam or jelly. Follow these steps to remake cooked jam or jelly for a firmer product.

Remake Jams and Jellies – Downloadable PDF