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@alamo2211: My pleasure! I always want to help people save those precious jams and jellies. We have been canning daily for 5 years and it still happens to us occasionally. Good luck!

Thank you!! Glad you enjoyed it!

You're welcome 😊

@katemorris7830: I'm so sorry it has taken me so long to respond! I'm planting every single day and night and we have the Farmer's Market every weekend now through October. Yes, I use Certo liquid pectin. 1) Never double the batch! Jellies and jams are temperamental with their set-up. Ideally, you want to end up with 8 8oz jars of jelly/jam and no more. 2) I wouldn't worry about the temperature, just the time during the hard boil -- keep it that way for 1-2 minutes. What I would suggest is to half your double-batch and re-boil. Just do it in the same order as your original batch (all ingredients except pectin/hard boil/add pectin/hard boil). I'm a big fan of dandelion jelly! But be careful, it's not shelf-stable. I.e., it will melt if it doesn't set the first time. Also let me know if you are interested in a tool that will help you pick dandelions without bending over. My husband made one for me, and I'd be happy to send one to you, for a small fee, of course.

I loved when she said she was going to come back as a SauceMaker <3

@wishbone54 -- GREAT! Always happy to help with a frustrating but necessary process!

@brendaleach7273: 8 8oz jars originally will yield 7 8oz jars reset. After dumping the 8 8oz jars back into the pot, I use 1/2-1 cup of sugar and one pouch of liquid pectin. If I used 2 pouches in the original recipe, I would just reheat with the sugar/1st boil then 2nd boil technique. Hope that helps!

And sorry it took me so long to reply -- I was out of town!

@henningbartels6245: How do you seal the lids if you don't use a canner?

Of course he is looking for laughs, he's a comedian, lol! I loved it because my husband and I make and sell Barbra Q sauce, and this is a perfect origin story!

@@TigerGardens doofus

​@@louiesmom007Project much?

@terriw919fyi for you to say I'm "projecting", implies that you know something about me, or my character. Which you don't. But good job, at trying to seem insightful, and clever!

@lindabarling7719 -- syrup yes, but I prefer a set jelly :)

Hi @slewfoot6608: 1 c. sugar for the whole batch that needs to be re-set, not more than 64 oz = 8 8oz jars. Sugar should be added in the same order as the original try. In my case, it's the jelly to be re-set + 1 c. sugar, boil 1-2 mins, 1 pouch liquid pectin, boil 1-2 mins, let cool. Test for setness. Hope that helps!

@peezie123456: Yes! Your hard work and those lucious strawberries can be saved! I am hoping you didn't make one big batch? You meant out of the batches you made, none of them set, right? No worries! You need to get a batch of 72oz of jam back in a large pot on the stove, and you will have to re-boil it twice. Do it in the order you did before = jam and powdered pectin -- I would use 2 tbsp. Bring to a boil that cannot be stirred down for one minute. Be careful that it does not boil over, because that is a hot sticky mess! Add 1 c. of sugar. Bring to another boil that cannot be stirred down for one minute. Let cool and skim off the foam. When it feels right, ladel into containers. You may have to let it set out for a while before knowing it will set. I have filmed an entire course to make strawberry jam from the most beautiful Florida strawberries, just like you did. It will be available soon on my new website. Coming soon (in one week)!

Thank you so much! I actually made it with a friend and we did one big batch! I'm going to follow your directions and report back! Angela @@TigerGardens

@Dnn411: It was a fun interview, and I caught it in the middle of the night. I almost didn't finish that episode, but I'm glad I did, because this clip was at the very end! I love Stephen Colbert, and Barbra Steisand! We make and sell BarbraQ sauce, and this is a perfect Origin Story! Thanks for watching!

But her voice and talent are still the same! There will never be another Barbra!

​@@TigerGardensher voice is not the same. It's very hoarse now.

You have to use whatever works for you. I just don't care for the heat and the danger gas stoves provide. I'm a glass stove kinda gal. Happy canning, whatever your heat source is. As long as it can boil ... it can can!

I know, right? Stephen Colbert's the best!

@oldmcdanelsfarm592 You are entirely welcome!

I love the story about the title/sauce name so much! We have adorable labels already printed. I absolutely loved it when she did her version of the commercial.

STOP, but I see your point. She is 81. I'll cut her some slack! At least she has 100 thousand plus more talent than The Bride Of Wildenstein!

Just means she's had a helluva career! My mom saw her in Vegas on NYE!

She looks like George Washington.

@MikeDiCiero, you're welcome!

Hi @lauraholt842, the only measurement that really matters is the amount to reprocess. I would never reprocess more than 9 8oz jars, and here's why: if the batch is too large, the jam won't set. Never double a recipe! If it is fewer than 9 jars (which will end up being 8 jars after reprocessing) I would add a little less sugar (than 1 c.) If your original recipe calls for one packet of pectin, then add 1 more packet when re-processing. If the original called for two, then just add one half. The real key is in holding the hard boil twice. Hope this helps!

100%! It is just easier for us, because sugar helps it set faster. And when you're making 128 jars of jams & jellies every week, speed is critical, because we won't compromise other steps in the process. Thanks for your suggestion, though, always appreciated! Canning, as you know, is an everyday occurrence. Always learning!

You do not have to sterilize the jars, just make sure they're clean, of course. You need hot liquid in hot jars, so I microwave them (8 8oz jars) for 5 mins. They are almost too hot to the touch, and I ladle hot liquid in them. *This is key* The recipes just say ladle the hot liquid into jars, but they don't say to examine the hot liquid for what I call "stickiness." After many failed sets, you learn to leave the hot liquid in the pot in the cool air for 15-30 mins. The air helps it get sticky enough to jar. Don't leave it in the air too long, or it will completely set in the pot and you'll have to heat it up to loosen it again. Hope that helps!

@@TigerGardens Thanks so much. I really appreciate it.

Hi @rafiamumtaz7744, yes, that is frustrating, too! What kind of jelly? I would say get the freshest available 1 c. of juice and re-boil the batch once, if it is close to 8 8oz jars. E.g., if it is apple jelly, I would try to juice real apples, and then strain it to get the cup of juice. If you really can't juice real apples, then I would use bottled apple juice (but you would never want to try to make a whole batch of jelly out of bottled apple juice.) We once made bricks of elderberry jelly that had to be re-heated with juice. Let me know how it turns out!

@Randawagner3287: what meats do you can? I have a specific purpose in asking. I'm going to be on local TV next week talking about what to can over the wintertime, and we have not canned meat before. Any tips? Great successes to share? Much appreciated, in advance!

@@TigerGardens I can ground beef, ground sausage, ham, pork, beef, chicken, turkey. I watch for sales. I also can "meals in jars" (entrees) such as beef tips w mushrooms, chicken marsala, meat loaf, beef stroganoff, etc.

Oh and venison and salmon.

@SSanf: Thanks so much! I have not delved into canning beans just yet. Sounds like the perfect project for upcoming days off!

Or ... and this is really my point ... make your own!

@@TigerGardens :). Yep.

I'm going to try that, thanks!

True👍🏾

In my personal opinion it’s because you use pectin you have this problem. I have used the traditional jam and jelly making process (no homemade or store bought pectin added) for 40+ years and have not encountered this problem.

Thank you, hope it helps!

@GreenfieldsHomeplace Wonderful!! Thanks for letting me know. It is so satisfying when re-setting works! And I was thrilled that mine actually looked better in the jar after re-setting, and that's not usually the case. Next time, add a box of RedHot candies for Candy Apple Jelly -- that's Christmassy :) Also, I will be posting a video of a super-cute container that you probably have in the house that conveniently holds two 8-oz jars and is adorably Christmas! Look for that video tonight or tomorrow!

Great tip! Butter would also help the flavor of any jam or jelly. I will try that tip with my next batch. When the boil reaches the top of the pot, spitting is common and that liquid can burn easily, and I mean skin!

@@TigerGardens my pot that I used was too shallow, which I will rectify before I make another batch of any jelly. But I added the margarine and the boil was still hot, but it stayed in the pot. Not that I didn’t get splashed, it was just less.

@@perryjacobs4093 Thank you! You prompted me for an idea for a new video, because I now know for sure, a tall pot is one of the answers to being able to get a tall boil without worry and protect against splashes, which even a drop of hot liquid on my skin can be dangerous.

@noreenspenceer2065, not sure what is meant by "second hot bath"? My technique involves two hard boils -- one after sugar is added -- hard boil for 1-2 minutes, and one after (liquid) pectin is added -- again a hard boil for 1-2 minutes. Then let cool. All jellies and jams can be water-bath canned and yes, that is for 10 minutes after the water has come to a rolling boil. Did that answer your question?

Hi @amypala! You can wait a few days, but you have to protect the jars from anything getting in there like my BFF gnats. I would cover them with foil or plastic wrap until you can get more lids. As long as they're covered, jellies can last quite a while unrefrigerated and/or unprocessed in the water bath = several days. Hope that helps!

Hi @kjean4662! When re-setting, I only add one cup of sugar, hard boil, then 1 pouch liquid pectin, hard boil. We don't use much powdered pectin, so if your original recipe did use powdered pectin, then add a tablespoon of powdered pectin, hard boil, then add one cup of sugar, hard boil. For me, jams & jellies are too sweet anyway, so I commit and follow through, so to speak. I.e., I'll test recipes when making a batch and then won't have anything else sweet in a meal. The only type of jam/jelly that would be too sweet, oddly, is grape. Cooking with actual grapes makes them unbearably sweet, imho. Happy re-setting! It is an art to master, for sure :)

What is the purpose of adding more sugar? What does it do besides making it sweeter? Will it not reset without more sugar?

Hi @marshapaisley6801! I dumped the whole batch, which was about 8 8oz jars. You'll always lose a bit, even if you spatula the jars, but in re-setting, I don't add anything except a little of the agents that help set, sugar and pectin. The trick is in the hard boil. Let me know if it works!

Thank you for your video I just processed eight cups of muscadine jelly today and they didn't set after watching a video I learned a hard lesson. I didn't let it boil long enough so I know I get to process some more. Muscadine jelly again, thank you. It's so hard to find clear information

@user-sx2vr5wf3q, Great! Glad you fixed it. It is enormously satisfying to re-set jams or jellies that didn't set the first time. Especially if they look better upon re-set, since that's not always the case. :)

Hi @user-cg7lx9h4q! I would use the exact same process even if it's almost set. You can wait a few days to see if it sets on it's own or use my process. Just make sure you do it in the same order. For my purposes, we use liquid pectin mostly. So it's sugar first, then pectin. Get all your unset jelly back in the pot, add just a little bit of sugar. Apple jelly calls for 7 cups initially, so to reset, I just add one cup. Bring to a boil, add one more pouch of pectin, bring to another boil, then cool. Hold the hard boil each time for 1-2 minutes. Let me know if it works!

Hi @heathergrant5274! Great suggestion! I've never heard of a wide mouth jam pan, but I love the name! If you have a link to one, that would be very helpful. One of the things I teach is how the use of the perfect tool changes everything, so I have my favorite ladel, my favorite spatula, and my favorite pan. In this case, it's a perfect little pot that has the right teflon, the right handles, and it's attractive. It is a bit too small. However, it's the perfect size for teaching what to do when jam/jelly threatens to boil over, and what I was trying to teach in this video is how quickly the foam rises.

Hi @lceonfire1878, I have always read not to double a batch of jam or jelly, although it is tempting to do so. I would half the batch and reboil then add sugar and bring to a 2nd boil, then let cool. You're doing this in two separate pots. Make sense?

I read you need the right pectin to sugar ratio or it won't set right. So if you are doubling everything else you need to double the sugar too...but I too heard you shouldn't double recipes with pectin. Idk why.

Hi @sharonlawler4096! I added 1 pouch of pectin in the original recipe and then 1 more in this re-setting process. Hope that helps!

@sharonlawler, so just a clarification, add one more box of pectin and a little more sugar and bring to a boil each time in the same order that you first made your recipe. I.e., pectin/boil/sugar/boil then let cool.

@@TigerGardens In the video you did Sugar/Boil/Pectin/Boil then cool. Please let me know the best sequence. Thanks!!!! I've got runny red pepper jelly :(

@@es52 That's the sequence when using liquid pectin for the first attempt that ended up runny. I.e., if you used powdered pectin originally, you want to use powdered pectin to re-set. I use liquid pectin mostly, so my sequence is Sugar/Boil/Pectin/Boil. I love red pepper jelly! It is very popular at our Farmer's Market, so I hope you are successful in re-setting!

@BetsyL-cq6wx, yes, it will!

Hi @palliaskamen5722! When a jam or jelly first boils, it usually "can" be stirred down -- that means when you stir it, the boil calms down. This low boil is not enough to activate the sugar. It has to remain at a hard boil that "cannot" be stirred down for 2 minutes. You'll know when it cannot be stirred down as it rises and threatens to boil over! And this video needs to be edited down, as I did not mean to imply that more sugar is added. I only added 1 cup of sugar, bring it to a hard boil, add 1 pouch of liquid pectin, bring to another hard boil and then let cool. Sorry for the confusion!

@@TigerGardens Ok, thank you so much for your reply. I re- boiled and 'set' my batch. I had better results. Very informative video btw!!

@@palliaskamen5722 I'm so glad it worked better for you. It's frustrating to work that hard on our masterpieces, only to have them not set. The first several times I tried re-setting, it never looked better the 2nd time, but I seem to be getting better at the technique, because this 2nd batch actually did look better the second time. And for me, it's all about how it looks (and tastes, of course) in the jar. <3