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Home Cooking 2

Reprocessing Blueberry Jam

cmyers | Sep 9, 2011 03:36 PM

I've made blueberry jam many times with great success. This year I decided to try a new recipe (Alton Brown's) that called for using vinegar. Because I had purchased some low sugar pectin, I used less sugar than in the recipe. Not surprising in retrospect, the jam turned out too tart.

Question: Although it has been several weeks since I processed the jam, can I empty the jars in a pot, add more sugar to reduce the tartness and then reprocess in a hot water bath?

I really hate to throw out the jam, but it is just too tart to gift and the quantity is too great for me to keep.

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