@kaseyrussell9140: That makes me very happy. :)

Thanks! Made me very happy. :)

@user-Elle41: It's a trade-off. I don't like the fire hazard a gas stove promotes. I'm usually canning 2-3 things at once, and have oven mitts and towels everywhere. As I've always said, it's all about the right tool, and your stove is the most important tool!

@AglioePomodoro: I think I found your channel and subscribed! We have similar video approaches. Mine will improve greatly over the next 6 months as I finally have time to make videos!

​@@TigerGardensthank you so much for subscribing,your channel is wonderful, i have already seen some of your recipes that I definitely have to try👍💖🧡💙🍎🥒🍓🍅

Thanks!

@Oregon197: I would add 1-2 more cups sugar so 4-5 total for your 4 cups of grape juice. Just make sure there are two separate boils because sugar and pectin should be added separately. Let me know how it turns out. I love grape jelly! I'm about to make another video comparing 3 different organic store-bought varieties, but I would prefer real grapes. Happy canning!

@TigerGardens Hi Yes I had two separate boils and I added another cup of sugar and three or four tablespoons of the liquid pectin at the end, and it didn't turn out again It's still just liquid I'm going to give it to my neighbor's chickens... Maybe they will like some grape juice with pectin haha. But the recipe that worked perfectly for me was four cups of strained grapes, so four cups of juice to 7 cups of sugar and I think I added some bottled lemon juice to maybe a teaspoon or two+ after boiling that then adding a packet of the liquid pectin for a couple of minutes and it set perfectly!

@Kat-mh5kj: Actually, it's not, but it is a bit messy. Totally worth it, though, to save jams and jellies that didn't set. I know they can be used as a syrup, but there's only so much ice cream and pancakes one can eat, amirite?

@catherinesanchez1185: So sorry that happened to you! Yes, jellies can be messy if you don't manage the boil-to-hard boil portion. That is what I try to emphasize, that it quickly goes from "rolling gentle boil" to "OMG it's boiling over!" Apple jelly is particularly foamy, and peach jelly is even foamier. You just have to take it off the burner as soon as the boil starts to rise and then somehow get it back on the burner and lift occasionally so that you are holding that boil for at least a minute. Don't give up. Reset. I'm doing the same today with apple jelly that didn't set a month ago. Wish me luck! I'll let you know how it turns out.

@leekent3325: Yes, prices are way up! It's considered a "sale" when they're $11.99 -- that's still $1/jar! Doing this video was eye-opening for me because I didn't realize hot, soapy water was so effective in removing (some) labels. It makes a big difference about the labels we chose from our vendor. We used a different kind at first (5 years ago) and they had a much harder time coming off. Thanks for watching! I'll be covering more topics in our off-season.

@melissaburke5682: Yes, please let me know how it goes! I am also re-setting Apple jelly tonight that didn't set the first time last week. In this case, we put the lids on too fast after jarring the hot apple jelly. My husband contends that if the jars are hot enough, that helps it set. I say, you have to let the jelly actually sit out in the open air after jarring to help it set. Let the un-lidded jars sit on the counter for a half hour. Then, when you pick it up to test, the top of the apple jelly should be sticky enough that the plane holds together so that you can tell it's going to set later.

@@TigerGardens sew … sorry that’s my go to quilt pun … excluding my cutting my finger while making chili (it’s raining in Maine), I can’t believe how quickly it set. My apple jelly redo set in about an hour and a half. I made mine from extracting the juice from core & peels. It was my first time making apple jelly now I have to wait for my husband to get home to get me his beer making pot so I have some thing tall enough for my jars to process them for storage. Thank you so much for this help.

@shusha50: Thanks for watching! I love Canada! You all are so nice. I've been to the Niagra Falls side and have family that lives in Niagra-On-The-Lake! I'm about to post another video about re-setting jelly I made last December. I'm so glad to save this creation!

@delmaplain5358: I agree, however, we are trying to cut down on sugar. Pancakes, waffles, ice cream, etc. are all good, but provide WAY too much sugar. Taking the time to re-set jams and jellies means we are more likely to eat a smaller portion in the morning (on toast/bagels) with protein (eggs, ham, broccoli, etc.) to help absorb the sugar. Works really well and is just as tasty, imho.

@CindyMcgee-kk5jx: Let me know if it works for you! I'm going to be making many more videos on this topic. I'd rather have you re-set jellies than use for syrup. There are so many reasons why jelly is better for you!

@@TigerGardens I will..just getting everything together to go to the kitchen! Will those lids be OK to use over they were new or should I not risk it?

@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!

Nah, we LOVE your kitchen and all the background too! 💞You have been helpful to us.

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!

@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!

@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!