I made a batch of ginger jam (Helen Witty's recipe) that, a month later, is still liquid. I have instructions (copied from I don't remember where) for re-cooking it with sugar, lemon juice and additional commercial pectin. I was wondering if I could, instead, use green apple jelly (from Ferber's Mes Confitures) and if so, how much to add.

Any suggestions are very welcome.
Elaina

One of my sources says 2/3 cup of apple pectin stock is sufficient to set 4 cups of low-pectin fruit or juice, but of course these things are very iffy. However, it may give you a starting point.

Carol

When cooked jams or jellies prepared with liquid fruit pectin do not set, how can they be fixed?
Before attempting to remake a jam, jelly or other fruit spread made with liquid fruit pectin, wait two weeks to determine if the product will gel. Not all recipes set within 24 hours. If after two weeks the product does not have a good set, it can be re-cooked in order to achieve a firmer texture.
Measure the unset product to be re-cooked. Prepare only a single batch at one time. For each quart of unset product, measure 3⁄4 cup sugar, 2 tablespoons lemon juice and 2 tablespoons liquid pectin, set aside. Place one quart of unset product into a medium saucepan and bring to boiling over medium-high heat. Quickly add the sugar, lemon juice and liquid pectin; bring to a rolling boil, stir constantly. Boil mixture hard for 1 minute. Remove from heat, skim foam if necessary. Carefully ladle hot mixture into hot jars, leaving 1⁄4-inch headspace. Adjust new lid and band on jar. Process in a boiling-water canner for the full length of time indicated in the original recipe.

Hope this helps

Carol