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.

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.

Dave

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.

morz8, I would disagree about recognizing it. While most of US (that make jelly would), but most of everyone else wouldn't.

Explain.

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.

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

Carol

Great idea Carol. I labeled my strawberry jam that the fruit floating as "strawberries on top" .