Jams and jellies that are too soft can sometimes be improved by recooking. Measure 4 cups of the jam and set it aside. In a large saucepan, combine 1/2 cup water, 1/4 cup sugar, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Heat to boiling, stirring constantly.
Add the 4 cups of jam and bring to a rolling boil over high heat, stirring constantly. Boil hard for 30 seconds. Remove from heat, quickly skim off foam and fill sterile jars, leaving 1/4 inch headspace. Wipe jar rims. Adjust for 5 minutes if you live in one of the following counties: Benton, Black Hawk, Cedar, Clinton, Davis, Des Moines, Henry, Iowa, Jackson, Jasper, Jefferson, Johnson, Jones, Keokuk, Lee, Linn, Louisa, Mahaska, Marion, Monroe, Muscatine, Polk, Poweshiek, Scott, Van Buren, Wapello, Warren, Washington.
If your county is not listed above, the altitude is 1,000-2,000 feet, resulting in a process time of 10 minutes for half-pints.
Reference: Making Fruit Spreads, Pm 1366, Iowa State University Extension
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