Last night I made 3 batches of Caramel Apple Cider jelly, http://www.seriouseats.com/recipes/2011/09/caramel-apple-cider-jelly-recipe-apple-jelly.html?ref=search
The creator of the recipe, Lucy Baker, has a book, Edible DIY, where she also printed this recipe, using regular pectin, whereas the SE recipe uses low sugar pectin. Since regular is what I had, I used it. After canning it was pure liquid, looking again at the print recipe I used 1 cup less sugar than needed for the regular pectin.
The Ball canning guide has remake instructions that add some pectin, and a little sugar. I wonder if I can re-boil adding the cup of water PLUS the Ball adjustments and all will be well?
Or, do I only need to add the sugar and re-boil? Any advice today would be great, thanks!