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pectin Vs. jello

Misc.
I feel the problem is with the jello. That is used more for just something to be eaten fresh. If you want to seal it for future use, pectin would be the way to do it. All fruit has some natural pectin, but in order for it to thicken,the proportions need to be right. The recipes included in the packages are designed chemically to set up. I know that even doubling a jam recipe can make it fail.
MsgID: 202161
Shared by: Linda Lou, Washington
In reply to: Recipe: pectin vs. jello
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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