ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: pectin vs. jello

Misc.
Hi Linda! I have some recipes that call for jello
instead of pectin. The area I have been keeping my
canned goods can, at times, be quite damp, could this
be causing me problems? The recipe I want to try
is below:

Heavenly Jam

10 cups finely cut rhubarb
2 -12 oz cans crushed pineapple
2 pkg.frozen strawberries
6-8 cups sugar
4 large pkgs. strawberry flavored gelatin

Put rhubarb, pineapple, strawberries and sugar into
large pot. Boil for 20 minutes. Stir in gelatin
until dissolved. Pour into sterilized jars.
MsgID: 202145
Shared by: Joni.Alberta, Canada
In reply to: Freezing jam
Board: Canning and Preserving at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
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
ADVERTISEMENT
Random Recipes
  • Microwave Baked Apples (using maple syrup)
  • MICROWAVE BAKED APPLES 4 large baking apples, cored 1/2 cup Log Cabin Syrup or Reduced Calorie Syrup 3 tablespoons margarine or butter, melted 1/2 teaspoon ground cinnamon Cut thin slice off bottom of each apple to f...
  • Homemade Jimdandy Kielbasa Sausage (low fat)
  • HOMEMADE JIMDANDY KIELBASA SAUSAGE "Kielbasa is a smoky Polish sausage. Since I originally came from the Chicago area, which has the largest Polish populations outside Karkow, it made perfect sense to create a lean Ol...
  • Broccoli Rice Casserole (using Minute Rice)
  • BROCCOLI RICE CASSEROLE 2 cups Minute Rice, uncooked 2 jars (8 oz. each) Chez Whiz 2 cans (10 3/4 oz. each) condensed cream of mushroom soup 1 (1 lb.) bag broccoli florets, thawed and drained 1 1/2 cups milk Preheat ...
  • Ta Chin Chicken
  • Hello. My ex-girlfriend lived across the street from the greatest Chinese restaurant in the world. I would always rave about their Ta Chin Chicken, so she tried to cook it for me several times. She got closer and closer ...
  • Caldo Verde Sips
  • CALDO VERDE SIPS Yield:12 Source: Cameron Mitchell/On the Burner Caldo Verde is a classic Portuguese soup made from potato, kale, and spicy chorizo sausage. We shrunk the serving size down to a couple of tasty sips...
  • Glorified Rice (using Minute Rice)
  • GLORIFIED RICE 1 (13 1/2 oz.) can pineapple tidbits 1 cup Minute Rice, uncooked 3/4 teaspoon salt 6 maraschino cherries, diced FOR SERVING: 1 cup heavy (whipping) cream 1 tbsp. sugar 1 cup...
ADVERTISEMENT
  • Magic Peanut Butter Cookies - Variation
  • I love to cook/bake. People are always committing on my cooking.. These are wonderful cookies. I have added a chocolate kiss to the top, oh my they are quite tasty. Also, when I have no Splenda, I use regular...
  • Mediterranean Layer Dip (food processor)
  • MEDITERRANEAN LAYER DIP “This is a great crowd dish that is great served with pita triangles, bread sticks or even spooned into tortilla cups.” 1 can chick peas, drained and rinsed 1 large clove garlic, sliced 2 tbsp...
  • Triple Chocolate Pudding Cake
  • TRIPLE CHOCOLATE PUDDING CAKE 1 (4 serving size) box chocolate pudding (not instant) 2 cups milk 1 (18 oz) box chocolate cake mix 1 (6 oz) pkg chocolate chips 1 cup chopped nuts Preheat oven to 350 degrees F. Grease ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: pectin vs. jello
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!