Strawberry Jam With Jell O Recipes

STRAWBERRY RHUBARB JAM WITH JELLO

Steps:

• Wash rhubarb and cut into 1 inch chunks.
• Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
• Pour rhubarb mash into a small saucepan over medium heat.
• Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
• Stir in Strawberry Jello until completely mixed.
• Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
• Refrigerate overnight so the jam can set up. Enjoy!
• Makes one quart of jam, one Tablespoon is a serving.

MAKE YOUR OWN JELL-O JAM

Steps:

• 1. Cook sugar,water and fruit in a heavy saucepan for 15 minutes, until sugar dissolves. Remove from heat and add dry jello. Stir until dissolved. Pour into containers, filling 1/2 to 1-inch down from top.Makes about 5 pints. This can be frozen-if in freezer containers. After opening store in refrigerator.
• 2. Flavor Ideas: grapes grape jello peach peach jello strawberry strawberry jello raspberry raspberry jello orange orange jello rhubarb strawberry jello blueberry blueberry or lemon jello cranberries or cranberry relish cranberry or orange jello

STRAWBERRY JELLO FREEZER JAM

Steps:

• Wash strawberries, remove green leaves and crush.
• In your largest pot, combine strawberries and sugar. Let stand for 1 hour. Heat to boiling, then simmer for 15 minutes.
• Use a potato masher to crush the strawberries.
• Wipe down the sides of the pan so no sugar granules remain or the jam will have a grainy texture later.
• Stir in the Jell-O. Fill clean containers with jam. I didn't have a canning jar filler, so I used a big plastic cup with a hole in the bottom. I put my jam in mason jars even though I didn't actually can the jam. You can also store the jam in plastic tupperware containers or even plastic freezer bags.
• Freeze the jam. Thaw in fridge before serving on toast, waffles, sandwiches or even ice cream.

STRAWBERRY JAM WITH JELL-O®

Steps:

• Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
• Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
• Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.