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Jello in Jam Making?

VioletB's picture

I'm forging ahead with my jam-making adventures and I have run into something which seems very strange to me.   Someone has told me that she uses Jello in making jam.  I suppose it's used instead of pectin powder and I'm not inclined to try it.  She wasn't keen to share details so I thought I'd ask on this group.


Does anyone know about this?   As usual, thank you for any help you can give.

Gary's picture

(post #53038, reply #1 of 17)

See page 4.
http://foodsafety.psu.edu/usda/7Preparing&CanningJams&Jellies/G7Preparing&CanningJams&Jellies.pdf


Edited 9/7/2009 1:34 am ET by Gary

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Gretchen's picture

(post #53038, reply #2 of 17)

I am in a little bit of a hurry at the moment, but did open Gary's page, and don't see anything about Jello.


But even if there is something, there is just no reason to use Jello. You can either use pectin, or make jellies with no added pectin.


Gretchen
Gretchen
Gary's picture

(post #53038, reply #3 of 17)

Jello is gelatin with added sugar, flavorings, and colorings. The PDF I linked to gives several examples of using gelatin in canning.

The best things in life aren't things.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

sally ryan's picture

(post #53038, reply #4 of 17)

I think the jello is meant to be more of a flavouring than a gelling agent in the recipes I've seen.  For example, you can use rhubarb and have it end up tasting like raspberry jam when you use the raspberry jello.  Thus it's cheaper to make.


Kinda defeats the purpose of making jam from fresh fruit doesn't it!

Gretchen's picture

(post #53038, reply #5 of 17)

I'll look again. I didn't see it on the page you referenced, but I was heading out for b'fast.  I do know what jello is.  ;o)


Aha, mentioned on page 4, but really on page 5.


Gretchen


Edited 9/7/2009 9:40 am ET by Gretchen

Gretchen
Gary's picture

(post #53038, reply #6 of 17)

Sorry, forgot whom I was talking to.

The best things in life aren't things.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

madnoodle's picture

(post #53038, reply #7 of 17)

I've seen a recipe for zucchini jam with grape Jello--sounds vile.


What if there were no hypothetical questions?


 

What if there were no hypothetical questions?

 

MadMom's picture

(post #53038, reply #8 of 17)

Yech.  That sounds particularly vile this early in the morning, LOL.



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Marcia's picture

(post #53038, reply #9 of 17)

It certainly does sound vile. Blech....

Gretchen's picture

(post #53038, reply #10 of 17)

If you look at those gelatin "jelly" recipes, why bother. It is canned juice thickened with gelatin.  Jello spread on toast. They are, for the most part, low sugar so I guess that could be reason. 

Gretchen

Gretchen
Adele's picture

(post #53038, reply #11 of 17)

uses Jello in making jam.


That's just plain disgusting.  


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

VioletB's picture

(post #53038, reply #12 of 17)

That's what I thought too, but she seemed pretty pleased with the notion.  And, to be fair, I don't have any details about just how she uses it. 


So far I have had no trouble in getting the jam and chutney to 'set'.  I used Certo in one batch and nothing at all in the other two. 


So I'm not about to try Jello   I don't see how you'd save much money when berries and fruits are so reasonable this time of year.

madnoodle's picture

(post #53038, reply #13 of 17)

OK--in a bizarre coincidence, my next-door neighbour (whom I love DEARLY) just brought me over a jar of jam:  rhubarb, pineapple, and raspberry Jello.

What if there were no hypothetical questions?


 

What if there were no hypothetical questions?

 

Jean's picture

(post #53038, reply #14 of 17)

Taste it and report back please.


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      I wash my mouth out with chocolate.

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madnoodle's picture

(post #53038, reply #16 of 17)

I tried it.  It's certainly not too my taste--too sweet, with more of a Jello flavour than fruit flavour.  I'm pretty sure the kids will like it.

What if there were no hypothetical questions?


 

What if there were no hypothetical questions?

 

Adele's picture

(post #53038, reply #17 of 17)

Thanks for reporting back on the taste. 


I just don't see the point in even making jam if your going to use Jello, I mean, why bother?


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

MadMom's picture

(post #53038, reply #15 of 17)

My DMIL used to make a cranberry relish with whole cranberry sauce (canned), raspberry jello, and something else.  I actually liked it, but no one else in the family would eat it.  They wanted the canned jelled stuff with the ridges from the can visible.  yech.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!