Canning Concorde grapes- a problem
We canned about 20 pints of Concorde grape jelly almost exactly one year ago from now. We just discovered that the jelly never set correctly and is more like a syrup. They were canned correctly and are all sealed, so my question is this:
Can we open up all of the jars and re-cook them from step 1, using pectin etc, or has it been too long since they were first cooked and the entire batch is ruined? If they are not ruined, does it sound like re-canning/cooking would fix the issue? We have never done grapes before so we are suspecting we just failed to cook the jelly long enough before canning and putting them through the water bath. Any advice is much appreciated!