WASH jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. MIX fruit and sugar in large saucepan. Bring to boil. Reduce heat; simmer 10 min., stirring occasionally. Stir in gelatin; simmer an additional 10 min., stirring occasionally. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 min., then turn upright. Or, follow water bath method recommended by USDA. After jars are cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed.) Store in refrigerator. Substitute Prepare as directed, using 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Gelatin. Food Facts Jam is best if used within 1 month of preparation since it thickens with storage.
4 cups sugar 3 cups water 1 box Sure-Jell fruit pectin 1/4 teaspoon baking soda 1 package Jell-O (any red flavor)
Measure sugar and set aside. Measure water into a large saucepan, add Sure-Jell and soda, and mix well. Place over high heat and stir until mixture comes to a hard boil. Boil hard 1 minute.
At once stir in sugar, then Jell-O. Return to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Pour quickly into medium glasses. Cover jelly at once with 1/8 inch hot paraffin.
Post by Chris in NM on Aug 25, 2008 19:39:25 GMT -6
Oh - I almost forgot. If you have a question about - say - a cake recipe, go to the cake section to ask your question; for jam, jelly or preserves go to the jam section; for Jell-O recipes, we also have a section just for that! Hope this helps! We are always here to answer any questions you may have. We also may just have a question or two for you, too! We have a great group and are always trying to help each other.