Reprocessing Peaches and Peach-based jams
I made a bunch of peach jams and jams using peach as a base (peach/blueberry/strawberry and peach/blueberry/raspberry) about a month ago. I used Pomona's Pectin to make the jam but did not use lemon, as the box instructed for peach/peach based jams. I called the Jamline to ask whether I could reprocess them, adding the appropriate amount of lemon in this time around. The woman on the phone mentioned that I can add lemon and reprocess them but she wasn't sure how long I should reboil the jam so that I could be 'in the clear' if any botulism or other bad stuff had started to grow. Does anyone have any guidance on how long I should boil the jam again before rejarring?
Thanks in advance!