Question about re-canning jelly

laurenn0746December 19, 2013

I made about 20 half-pints of raspberry wine jelly a few weeks ago for my coworkers. In my first batch, I forgot to scrape off the foam. The other 2 remaining batches, I took most of it off. I just opened up one of my jars and there is a small layer of foamy, tiny bubbles on top. Of course it is not particularly attractive........ and I don't want anyone to think it's mold or unsafe to eat. Can I combine the prepared jelly in a pot, reheat it and re-can it after straining off the foam this time? Or is it too late?

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I'm not sure about re-canning, but next time, add just a small bit of butter as it is boiling and that will help to get rid of the foaming, You will have very little, if any, to scrape off.

    Bookmark   December 19, 2013 at 7:10PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

I'd be worried that doing what you propose would break the set of the jelly and then all you'd have to gift would be syrup. Best to just explain the foam and how to skim it off. It is a natural part of the process after all and doesn't affect the flavor or over-all quality.


    Bookmark   December 19, 2013 at 9:14PM
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morz8(Washington Coast Z8b)

I wouldn't try to reprocess it either. The taste will be fine as is, and I think most of us can recognize a little harmless foam at the top of the jar. They'll enjoy it even with a minor visual flaw....better that than risk your product, not to mention the extra steps.

    Bookmark   December 19, 2013 at 10:40PM
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morz8, I would disagree about recognizing it. While most of US (that make jelly would), but most of everyone else wouldn't.


    Bookmark   December 20, 2013 at 7:35AM
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sherylgallant(Kelowna, BC z6)

Perhaps you could just take it off each jar with a very small spoon without removing the contents, then reseal in the waterbath. It's fiddly work but worth it.

    Bookmark   December 23, 2013 at 8:52AM
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readinglady(z8 OR)

People have forgotten what homemade food looks like. Just label it "Snowtop Raspberry Wine Jelly" and pretend it's the latest in nouvelle cuisine.


    Bookmark   December 24, 2013 at 4:49AM
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Great idea Carol. I labeled my strawberry jam that the fruit floating as "strawberries on top" .

    Bookmark   December 24, 2013 at 3:44PM
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