You ok Bev? No lives and I get concerned if you are feeling ok. I never knew you could rebatch it. I did some apple spice caramel last year that didn't set so we used it as syrup! Had no idea it was as simple as reheating it up!!!! You are so full of useful information! Thank you for all you teach and show us! Bye the way, Heather@ the Kneady Homestead gave you another shout out tonight!
Good morning Bev. I too hope everything is good with you. I have been thinking of you hoping you are o.k. and doing well. Anyway, miss seeing you... I did not know I could rebatch unset jelly! See, I told you, I learn something new from you every time :) Hope you have a better day today, not too much pain and discomfort from your fibro. See you soon Bev:) take care and thank you for another of your valuable videos!
I am so glad you did this. My jelly did not set. This is the second time this has happened. The first time we had syrup. I am going to redo the batch I did to try to get jelly this time. Thank you.
I’m glad I seen this video before I threw out my strawberry jam I canned last week. It did not set. I didn’t know you could redo it, I thought I had to throw it out.
Secound time a charm . In my day I have had too do that .So glad I had a Gram that took the time too teach me life skills. That is going too be so tasty. Wise women!
Such a pain when you have to rematch a jelly. Just put up some apple butter and pumpkin apple butter. Today is apple jelly and tomorrow is grapefruit jelly. Never heard of adding vinegar to the jar water. Thanks for the tip. Will do that today.
Hi Bev, we came across canned pears that are 2 years old. When they were done, we debubbled, the lids sealed, the liquid covered the pears, etc. The lids are still sealed. No jars cracked or leaked. We had to struggle to open them. But each jar has a layer of pears that are now above the syrup. Those pears are darkened, the ones below look like the day we made them. Any idea what happened? Should we eat them or throw them out? Thanks.
Are you experiencing the same lid shortage in Canada as we are in the US? Heartbreaking to have to throw away those lids! I just ordered some Harvest Guard reusable lids to try.
Bev have you made jelly without surejell or ano certo. Using vinegar and lemon.? I always read not to use a metal spoon, I forget why. I always use a wooden spoon. How did you know this time its done. Did you do the dish test?
siege919 I crushed the watermelon to separate the juice from the pulp. I then measured out how much liquid I was left with and added an equal amount of sugar, as well as the juice of 1 lemon. I didn’t cook it long enough though, so it didn’t jell properly, but turned into a thick syrup. It tastes pretty good even without it setting. Fingers crossed that I can re-batch it!!
@@Matthew_James Thank you! I wonder if I might be able to replace some of the sugar with pectin I'm not much on sweet stuff. Watermelon already kind of seems like candy to me. I am very intrigued to try it, either way (or both) though. Thanks for responding!
@@Matthew_James Cheers! A lot of sugar for me, may try adding pectin and less sugar. But will also try your way. Thanks for responding! P.S. Have only made jam or jelly a couple times, if anyone experienced has opinions on this, I'd be glad to hear them.
Yep looking BAD. I'm surely saving ALL my lids. Washing them just as soon as I remove them and checking the rubber. If it's good I'm drying and saving in case I HAVE to use them again. I already use used lids for ALL my dry storage.
@A C BUYER BEWARE!! There have been A LOT of FAKE websites popping up saying they have lids. They are SCAMS!! SUTTONS DAZE put out a great video on it that went into more detail...... There is NO official ball lid site. They quit selling directly to the public over a year ago and their website doesn't even have the name Ball in it!!!
@@coolpop19 I don't think I'd try doing that with the newer Ball lids. You may get away with it with the old type ones but not the newer ones. They changed the type and amount of "rubber" material on them. They are only rated for 18 months now to begin with. Get a old lid and a new one and compare them. It's a HUGE difference. It's very obvious to see it! I know there are old canners and some former Amish and Mennonite women that say it's perfectly fine to reuse them but they refuse to see the difference in the lids. I reuse mine for dry storage and vacuume sealing jars all the time but NEVER to reuse for canning. They are saying there will be more lids this year available but not until after canning season. So freeze what you are able to for canning this winter when lids will be available again.
Thank you sooo much. I have a batch of grape and lime jalapeno that didn't set. Now I have an example to follow.
Thank you. I was always told you had to add more sugar and more pectin
You ok Bev? No lives and I get concerned if you are feeling ok.
I never knew you could rebatch it. I did some apple spice caramel last year that didn't set so we used it as syrup! Had no idea it was as simple as reheating it up!!!! You are so full of useful information! Thank you for all you teach and show us!
Bye the way, Heather@ the Kneady Homestead gave you another shout out tonight!
Thank you. I didn't know that you could redo jelly like that. Great to know.
Good morning Bev. I too hope everything is good with you. I have been thinking of you hoping you are o.k. and doing well. Anyway, miss seeing you... I did not know I could rebatch unset jelly! See, I told you, I learn something new from you every time :) Hope you have a better day today, not too much pain and discomfort from your fibro. See you soon Bev:) take care and thank you for another of your valuable videos!
Looks good. I learn so much from you! Love ya Bev! 💜
Glad I've been able to watch you rebatch jelly. I've done it to many time myself. Need to do a batch of peach ones tomorrow.
Wonderful to know it can be re-batched and canned again. Thank you 💜💜💜💜
I am so glad you did this. My jelly did not set. This is the second time this has happened. The first time we had syrup. I am going to redo the batch I did to try to get jelly this time. Thank you.
Glad I could help!
I’m glad I seen this video before I threw out my strawberry jam I canned last week. It did not set. I didn’t know you could redo it, I thought I had to throw it out.
Secound time a charm . In my day I have had too do that .So glad I had a Gram that took the time too teach me life skills. That is going too be so tasty. Wise women!
We get so much useful information from you tube channels.
Tfs,
Hello Bev Howie I have been making jam first time and I love it thank you for sharing..❤️🙏👍✌️☮️
I always wondered if you needed to add more pectin. I've never re-done jelly like this before and wasted so much!
Awesome video Ms. Bev! Good to show how to fix our jellies if the don’t jell ❤️
How long between jelly that doesn't set do you have to re-can your jelly? Day, week, month?
Ihadto rebatch my first batch of Elderberry Jelly.... Thank you sooo much for showing me how! ❤
My Auntie as a rule always told me to never make jelly when it's hot outside. I can remember always making jelly in the winter time.
But that's not when berries grow.
@@siege919 I understand that. We put them in the freezer. She canned them in the winter time
@@marciajones6479 Ah now it makes sense. Silly me!
Thanks 👍
I made strawberry rhubarb serrano pepper jam, it did not set, I wanted to cry, but instead I re did it, turned out great, !
Such a pain when you have to rematch a jelly. Just put up some apple butter and pumpkin apple butter. Today is apple jelly and tomorrow is grapefruit jelly.
Never heard of adding vinegar to the jar water. Thanks for the tip. Will do that today.
I've had to do this a few times 🙂 just means extra love in each jar
Yum
well done Bev
Oh Lord this happens every time to me! I JUST CAN'T GET IT!!! Thank you for this video.
Ty
Hi Bev, we came across canned pears that are 2 years old. When they were done, we debubbled, the lids sealed, the liquid covered the pears, etc. The lids are still sealed. No jars cracked or leaked. We had to struggle to open them. But each jar has a layer of pears that are now above the syrup. Those pears are darkened, the ones below look like the day we made them. Any idea what happened? Should we eat them or throw them out? Thanks.
Are you experiencing the same lid shortage in Canada as we are in the US? Heartbreaking to have to throw away those lids! I just ordered some Harvest Guard reusable lids to try.
looks good
Bev have you made jelly without surejell or ano certo. Using vinegar and lemon.? I always read not to use a metal spoon, I forget why. I always use a wooden spoon. How did you know this time its done. Did you do the dish test?
Just began making jams- why can't you re-use those lids?
Sometimes it takes up to 3 weeks for mine to set with the heat index down here in Pensacola Florida
I tried making watermelon jelly a few weeks ago but it didn’t set. It’s good to know I can possibly save it!
How do you make watermelon jelly?
siege919 I crushed the watermelon to separate the juice from the pulp. I then measured out how much liquid I was left with and added an equal amount of sugar, as well as the juice of 1 lemon. I didn’t cook it long enough though, so it didn’t jell properly, but turned into a thick syrup. It tastes pretty good even without it setting. Fingers crossed that I can re-batch it!!
@@Matthew_James Thank you! I wonder if I might be able to replace some of the sugar with pectin I'm not much on sweet stuff. Watermelon already kind of seems like candy to me. I am very intrigued to try it, either way (or both) though. Thanks for responding!
@@Matthew_James Cheers! A lot of sugar for me, may try adding pectin and less sugar. But will also try your way. Thanks for responding!
P.S. Have only made jam or jelly a couple times, if anyone experienced has opinions on this, I'd be glad to hear them.
Yum I want some on toast right now!
I hope everyone has their stash of canning lids, you can't find them anywhere now.
Yep looking BAD. I'm surely saving ALL my lids. Washing them just as soon as I remove them and checking the rubber. If it's good I'm drying and saving in case I HAVE to use them again. I already use used lids for ALL my dry storage.
@A C
BUYER BEWARE!! There have been A LOT of FAKE websites popping up saying they have lids. They are SCAMS!! SUTTONS DAZE put out a great video on it that went into more detail......
There is NO official ball lid site. They quit selling directly to the public over a year ago and their website doesn't even have the name Ball in it!!!
@@coolpop19 I don't think I'd try doing that with the newer Ball lids. You may get away with it with the old type ones but not the newer ones. They changed the type and amount of "rubber" material on them. They are only rated for 18 months now to begin with. Get a old lid and a new one and compare them. It's a HUGE difference. It's very obvious to see it! I know there are old canners and some former Amish and Mennonite women that say it's perfectly fine to reuse them but they refuse to see the difference in the lids. I reuse mine for dry storage and vacuume sealing jars all the time but NEVER to reuse for canning. They are saying there will be more lids this year available but not until after canning season. So freeze what you are able to for canning this winter when lids will be available again.
@@Jomama02 MOST of my lids are NOT ball AND I use common sense when I use them
Also, would it help to add more pectin if it already has some in it?