Both batches were made with traditional pectin, not pomona's.

First, I'm not big on reprocessing them as the end result is usually worse IME - broken set, no re-set, altered or scorched flavors, lumpy or crystalized textures, etc.. So I prefer to find ways to use them as is - syrups and misc. toppings or glazes.

But if you wish to do it then while the normal reprocessing time limit is 24 hours, with jams and jellies that isn't realistic. Some say within 2 weeks, some say no more than 6 weeks. Older than that isn't recommended so I would definitely not try it on the last Christmas stuff.

Guidelines for how to reprocess - http://nchfp.uga.edu/how/can_07/remake_soft_jelly.html

If you have several jars, try doing just a small bit of it first to see what happens.

Dave

I agree with Dave, I think the final product of re-processing is usually worse than the original product. Mine always come out like gummy worm consistency, more taffy than jam.

I'd probably try it with the fig, but I think the Christmas jam is too late. Plum jam/syrup would make a nice dipping sauce, though, or the base for a great grill glaze for pork, yum.

Annie