I made a batch of crabapple jelly last night. Every jar sealed well but....it's very runny still. I didn't add pectin since all the recipes I consulted said I didn't need it. I put one jar in the fridge this morning and will see how it looks at lunch time. My question is...can I heat up the syrup and add pectin and reseal? And if I add pectin, do I need to add more sugar? Or can I reheat to 220 degrees and reseal? Also do I need new lids? One more note, I live at 7500 feet above sea level, so I'm not sure how high altitude affects canning.