jars. Cover and cool slightly before storing in the refrigerator for several weeks or in the freezer for longer storage. If cooked jam does not set 24 hours after processing there are steps that can be taken to solve the problem. The Department of Agriculture Home and Garden Bulletin No. 56 states: Soft jams made with regular pectin can sometimes be improved by recooking according to the following directions. It is best to recook only 4 to 6 cup of jelly or jam at one time. To remake with powdered pectin: Measure the jam to be recooked. For each quart of jelly or jam, measure 1/@ cup sugar, quarter cup water and 4 tsp powdered pectin. Mix the pectin and water and bring to boiling, stirring constantly to prevent.scorching. Add the jam and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Boil mixture hard for half minute. Remove jam from the heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and screw bands and process in a boiling water bath for 5 minutes. Start counting time when water comes to a boil. To remake with liquid pectin: Measure the jam to be recooked. For each quart of jam, measure 0.75 cup sugar, 2 Tablespoon lemon juice and 2 Tablespoon liquid pectin. Bring jam to boiling over high heat. Quickly add the sugar, lemon juice and pectin and bring to a full rolling boil; stir constantly. Boil mixture hard for 1 minute. Remove jam from the heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and screw bands and process in a boiling water bath for 5 minutes. Start counting time when water comes to a boil. If there are problems with the Sure-Jell One Step (Fruit Pectin-Sugar Mix), call General Foods tollfree number, 1-800-431-1001, from 6 am to 1 pm Seattle time.