How to reset jam that didn't set properly

I am an award-winning canner, and I still have to constantly reset jams and jellies. I have shortened the entire process to under 3 minutes!
The original recipe is a Strawberry/Cranberry/Orange/Gran Marnier jam. This recipe only called for 4 cups of sugar, but I have seen this recipe call for much more, so my prognosis was to add a whole cup of sugar, boil, and add another package of liquid pectin, since the original only called for one.
Worked like a charm!
I created a FREE simple guide you can print out that describes this whole re-setting process, all written out step-by-step. To get my FREE guide here: "How to fix runny jelly!"
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