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Freezing jam

Misc.
I am not sure that freezing the one with jello is good, just because jello usually gets watery when frozen. Regular cooked jam could be frozen, but I don't know the reason for freezing if you want to cook it. As far as the paraffin wax, that is not advisable to do because seepage occurs.That shows itis not airtight, and mold can grow. That means a possiblity of food poisoning. The only safe way to keep in jars is by sealing.I have not heard of making jam with jello before. As a Master Food Advisor, we recommend using a food safe, approved method of preserving jam.Let me know if you need more information. May I ask why you don't use pectin? Just curious.
MsgID: 202131
Shared by: Linda Lou,Washington
In reply to: ISO: Freezing jam and 'keeping' jam
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Freezing jam and 'keeping' jam
  Joni, Alberta Canada
2 Freezing jam
  Linda Lou,Washington
3 Recipe: pectin vs. jello
  Joni.Alberta, Canada
4 pectin Vs. jello
  Linda Lou, Washington
5 ISO: Jell-O Freezer Jam
  Jan Lowe, SLC, Utah
6 I think the problem is the citrus fruit
  LizzieH, WA
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