@richanddebshawaiiadventure4340: What's up Doc = 2 thumbs up, totally agree. 2nd best Barbra movie Prince of Tides!

@joannejohnson7006: Me, too!

Thanks! 👍 Sometimes, you have to. I used to have to re-set jams and jellies quite often. Now, not so much, but it happens. I'm about to do another video trying to resurrect a jelly I made last December. It sealed, but then melted, so it should be ready for another couple boils. Happy re-setting! I <3 making jellies :)

Thanks! <3

@rebeccashomespun604: I'm guessing it melted in the waterbath process, not sure. Jellies do melt, but if it turns to syrup, I'd re-set it. Do you think you had two hard boils the first time making your jelly? That's usually the culprit in why jellies don't set. Let me know, and good luck!

@@TigerGardens I have know idea, jelly wise, what I'm doing. I'm reading and watching videos trying to do this in my own. It boiled really good for a minute before I jarred it up.

You're so welcome!

@cynthiacochran2459: I would just pour everything back in the pot, hard boil, then add the remaining sugar, hard boil, let cool. See if that makes it set, and give it a day or so, but my guess is it will set right away just by adding the remaining sugar :)

@@TigerGardens sweet thanks

My husband collects action figures, so you'll see them pop up from time-to-time.

How do you figure ratio sugar and pectin

@otto8049: Thank you! I'm going to be making many more videos. They're fun to make but it's hard work. And maybe I could clean up the background a bit, lol!

Thanks! I'll have lots more coming!

@leeannwicker937: I have done that, certainly, but that just encourages me to eat more ice cream and pancakes, lol! Since I figured out how to re-set jams and jellies, that is always my go-to, because jams and jellies can be used in SO many ways, whereas syrups really only have limited use. The process I figured out here is what I use all the time, and I have long since lost a whole batch, i.e., a batch that cannot be reset. My process might be messy, but it works. Look for many video classes in the future for every jam and jelly, but for now, just sign up for my email list by clicking the link in the description and you can find out first when those classes are coming up. Best of luck! ~Sue Tiger :)

@HobbyHippies: I have read about that technique (oven canning) but have not tried it yet (but thanks for the steps!) We waterbath all pickles, certainly, but everything else gets pressure canned (mainly because I'm usually making homemade tomato paste in the oven which takes a few days. Happy Canning! ~Sue Tiger :)

@jma8352: I apologize for not getting back to you until now. If you already have too much sugar, I would just reboil your batch (for 1-2 mins of a hard boil that cannot be stirred down) and then add a little pectin. That amount varies depending on how much you have already added. If a recipe only required one pouch of liquid pectin, but did not set (which is unfortunately quite common, even for us veterans), I add a second pouch and then reboil (which would then be the 2nd boil for this re-set.) If I had already added 2 pouches of liquid pectin, I would add no more than a half pouch. For powdered pectin, I would just add a tablespoon and then re-boil. Click on the link in the description to jump on my email list. I'm always doing more videos about re-setting jams and jellies because it is a very popular topic!

@colinhowarth: That is SO true! And you can also use jams or jellies that don't set into sauces. We grill steaks every Saturday, and I usually do a mushroom sauce. I've started adding a tablespoon of strawberry-jalapeno jam and some mint jelly and Woo Hoo is that amazing! (But poured over ice-cream gets our thumbs up as well!)

@jayt2747: Thank you so much! I love it when people share recipes. We are grilling tonight, so we'll try it!

@suzannedougan4923: The size of the jar doesn't matter in how it sets or doesn't set. I have found it usually comes down to whether or not I held the hard boil long enough. I.e., a jam that sets in an 8-oz jar should set in a 28-oz jar as well. If it doesn't, leave the lid off as long as you can. It's the air you need to help set the jam. Hope that helps, let me know if it doesn't!

@joylester1867: Put the jars in the pot and cover to 1" with water. Bring to a rolling boil for 10 minutes, then take off heat. I'd let the pot cool down a bit before taking the jars out, but don't let them sit in the water until it completely cools. The rings do rust over time. ~Sue Tiger :)

You're welcome!!

@islangarden158: That is SO true! And you can also use jams or jellies that don't set into sauces. We grill steaks every Saturday, and I usually do a mushroom sauce. I've started adding a tablespoon of strawberry-jalapeno jam and some mint jelly and Woo Hoo is that amazing! (But poured over ice-cream gets our thumbs up as well!)

@deborahn.6150: You can also use jams or jellies that don't set into sauces. We grill steaks every Saturday, and I usually do a mushroom sauce. I've started adding a tablespoon of strawberry-jalapeno jam and some mint jelly and Woo Hoo is that amazing! (But poured over pancakes gets our thumbs up as well!)

@PetitJoeLouis: No, just put a little bit, comparatively. The key is the two boils. By "little bit" for me, I mean I add one cup of sugar/re-boil/one pouch of pectin/re-boil for a batch of 8 8oz jars. For a smaller batch, 1/2 c. sugar, 1/2 pouch pectin. But I would never double the 8-8oz batch. Hope that helps!

@@TigerGardens That is about what I've added. The 10 minutes of boiling to seal the jars re-liquified my jelly. I didn't have enough room in the canner, so I had 2 jars left and the jelly is perfect. Since I'm not selling any, next time I'll just sterilize everything and let the seal ping without the last step.

@alamo2211: My pleasure! I always want to help people save those precious jams and jellies. We have been canning daily for 5 years and it still happens to us occasionally. Good luck!

@phyllisbrockington7007: You can also use jams or jellies that don't set into sauces. We grill steaks every Saturday, and I usually do a mushroom sauce. I've started adding a tablespoon of strawberry-jalapeno jam and some mint jelly and Woo Hoo is that amazing! Happy Canning! ~Sue Tiger :)

@@TigerGardens it did set this time

Thank you!! Glad you enjoyed it!

You're welcome 😊

@katemorris7830: I'm so sorry it has taken me so long to respond! I'm planting every single day and night and we have the Farmer's Market every weekend now through October. Yes, I use Certo liquid pectin. 1) Never double the batch! Jellies and jams are temperamental with their set-up. Ideally, you want to end up with 8 8oz jars of jelly/jam and no more. 2) I wouldn't worry about the temperature, just the time during the hard boil -- keep it that way for 1-2 minutes. What I would suggest is to half your double-batch and re-boil. Just do it in the same order as your original batch (all ingredients except pectin/hard boil/add pectin/hard boil). I'm a big fan of dandelion jelly! But be careful, it's not shelf-stable. I.e., it will melt if it doesn't set the first time. Also let me know if you are interested in a tool that will help you pick dandelions without bending over. My husband made one for me, and I'd be happy to send one to you, for a small fee, of course.

I loved when she said she was going to come back as a SauceMaker <3

@wishbone54 -- GREAT! Always happy to help with a frustrating but necessary process!

@brendaleach7273: 8 8oz jars originally will yield 7 8oz jars reset. After dumping the 8 8oz jars back into the pot, I use 1/2-1 cup of sugar and one pouch of liquid pectin. If I used 2 pouches in the original recipe, I would just reheat with the sugar/1st boil then 2nd boil technique. Hope that helps!

And sorry it took me so long to reply -- I was out of town!

@henningbartels6245: How do you seal the lids if you don't use a canner?

Of course he is looking for laughs, he's a comedian, lol! I loved it because my husband and I make and sell Barbra Q sauce, and this is a perfect origin story!

@@TigerGardens doofus

​@@louiesmom007Project much?

@terriw919fyi for you to say I'm "projecting", implies that you know something about me, or my character. Which you don't. But good job, at trying to seem insightful, and clever!

@lindabarling7719 -- syrup yes, but I prefer a set jelly :)

Hi @slewfoot6608: 1 c. sugar for the whole batch that needs to be re-set, not more than 64 oz = 8 8oz jars. Sugar should be added in the same order as the original try. In my case, it's the jelly to be re-set + 1 c. sugar, boil 1-2 mins, 1 pouch liquid pectin, boil 1-2 mins, let cool. Test for setness. Hope that helps!

@peezie123456: Yes! Your hard work and those lucious strawberries can be saved! I am hoping you didn't make one big batch? You meant out of the batches you made, none of them set, right? No worries! You need to get a batch of 72oz of jam back in a large pot on the stove, and you will have to re-boil it twice. Do it in the order you did before = jam and powdered pectin -- I would use 2 tbsp. Bring to a boil that cannot be stirred down for one minute. Be careful that it does not boil over, because that is a hot sticky mess! Add 1 c. of sugar. Bring to another boil that cannot be stirred down for one minute. Let cool and skim off the foam. When it feels right, ladel into containers. You may have to let it set out for a while before knowing it will set. I have filmed an entire course to make strawberry jam from the most beautiful Florida strawberries, just like you did. It will be available soon on my new website. Coming soon (in one week)!

Thank you so much! I actually made it with a friend and we did one big batch! I'm going to follow your directions and report back! Angela @@TigerGardens

@Dnn411: It was a fun interview, and I caught it in the middle of the night. I almost didn't finish that episode, but I'm glad I did, because this clip was at the very end! I love Stephen Colbert, and Barbra Steisand! We make and sell BarbraQ sauce, and this is a perfect Origin Story! Thanks for watching!

But her voice and talent are still the same! There will never be another Barbra!

​@@TigerGardensher voice is not the same. It's very hoarse now.

You have to use whatever works for you. I just don't care for the heat and the danger gas stoves provide. I'm a glass stove kinda gal. Happy canning, whatever your heat source is. As long as it can boil ... it can can!

I know, right? Stephen Colbert's the best!

@oldmcdanelsfarm592 You are entirely welcome!

I love the story about the title/sauce name so much! We have adorable labels already printed. I absolutely loved it when she did her version of the commercial.

STOP, but I see your point. She is 81. I'll cut her some slack! At least she has 100 thousand plus more talent than The Bride Of Wildenstein!

Just means she's had a helluva career! My mom saw her in Vegas on NYE!

She looks like George Washington.

@MikeDiCiero, you're welcome!

Hi @lauraholt842, the only measurement that really matters is the amount to reprocess. I would never reprocess more than 9 8oz jars, and here's why: if the batch is too large, the jam won't set. Never double a recipe! If it is fewer than 9 jars (which will end up being 8 jars after reprocessing) I would add a little less sugar (than 1 c.) If your original recipe calls for one packet of pectin, then add 1 more packet when re-processing. If the original called for two, then just add one half. The real key is in holding the hard boil twice. Hope this helps!

100%! It is just easier for us, because sugar helps it set faster. And when you're making 128 jars of jams & jellies every week, speed is critical, because we won't compromise other steps in the process. Thanks for your suggestion, though, always appreciated! Canning, as you know, is an everyday occurrence. Always learning!

You do not have to sterilize the jars, just make sure they're clean, of course. You need hot liquid in hot jars, so I microwave them (8 8oz jars) for 5 mins. They are almost too hot to the touch, and I ladle hot liquid in them. *This is key* The recipes just say ladle the hot liquid into jars, but they don't say to examine the hot liquid for what I call "stickiness." After many failed sets, you learn to leave the hot liquid in the pot in the cool air for 15-30 mins. The air helps it get sticky enough to jar. Don't leave it in the air too long, or it will completely set in the pot and you'll have to heat it up to loosen it again. Hope that helps!

@@TigerGardens Thanks so much. I really appreciate it.

Hi @rafiamumtaz7744, yes, that is frustrating, too! What kind of jelly? I would say get the freshest available 1 c. of juice and re-boil the batch once, if it is close to 8 8oz jars. E.g., if it is apple jelly, I would try to juice real apples, and then strain it to get the cup of juice. If you really can't juice real apples, then I would use bottled apple juice (but you would never want to try to make a whole batch of jelly out of bottled apple juice.) We once made bricks of elderberry jelly that had to be re-heated with juice. Let me know how it turns out!