Canning question (didn't use enough sugar)

Last night I made 3 batches of Caramel Apple Cider jelly,

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!


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