Is there a recipe for blackberry jam where you use jello instead of pectin?!
Is there a recipe for blackberry jam where you use jello instead of pectin?
i need a recipe for blackberry jam and i heard that pectin leaves a funny taste sometimes and also heard that you can use jello instead of pectin.
Answers: Blackberry Jam
2 cups fresh blackberries (mug-size cups)
3 (539 g) cans tesco rhubarb
2-3 cups sugar (mug-size cups)
1 pinch salt
Wash and mash blackberries. Drain rhubarb and combine with berries and sugar, heat, boil 4 minutes. Add pinch salt, stir, boil for a further 4 minutes. Pour into clean jars. Makes about 2 pints.
Blackberry Jam
2 pints fresh blackberries, rinsed in a colander
2-3 cups sugar (or to taste)
3 tablespoons fresh lemon juice
In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.
Transfer to slow cooker; stir in the sugar and lemon juice.
Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.
Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 2 months.
3 Cups I don't know about jello but my mom's boyfriend makes a terrific freezer jam with a product called Fruit Jell, I just looked at the package he gave me and it is a form of pectin.
I've never tasted a funny taste from pectin and my mom and I have been making jam for years. I think if you taste the pectin you must be doing something wrong.