With food preservation season upon us, it’s a great time to share two new publications from the North Central Food Safety Extension Network (NCFSEN). Check out Play It Safe – Safe Changes & Substitutions to Approved Home Canning Recipes and Oops! Remaking Jam & Jelly below!
Also, if you are interested in other food preservation resources, be sure to visit our Food Preservation Resource page!
![](https://iron.extension.wisc.edu/files/2023/08/safe-substitutions-650x650.png)
The safety of the food that you preserve for your family and friends is important. You can make some changes and substitutions to research-tested recipes while still protecting your family by following a few simple rules listed in the PDF below.
Fruit gels require the exact right amount of fruit, pectin, acid and sugar for a firm gel to form. Imprecise measuring, too-ripe fruit or failure to use the right type (or amount) of pectin can all contribute to too-soft or syrupy jam or jelly. Follow the steps in the PDF below to remake cooked jam or jelly for a firmer product.
![](https://iron.extension.wisc.edu/files/2023/08/remaking-jam-jelly-650x650.png)