Recipe by frogger7537
"This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!"
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water, or more as needed
1 (3 ounce) package
strawberry-flavored gelatin (such as Jell-O®)
1 (1.75 ounce) package
powdered fruit pectin
half-pint canning jars with lids and rings
Very quick and easy recipe to help use up some of the zillion mulberrys from my back yard! This is a little thin, even after being in fridge, but perfect for us as we like to add on ice cream or pancakes. I never boil jars to seal them for any of my canning. I simply put the hot lids on jars (the jars I have already individually warmed up by running under hot water) twist the lids on and done. They always seal nicely and have long shelf life.
Thanks for the recipe!
Good recipe. I used raspberry jello instead of strawberry and it was a good complement to the mulberries. I added extra pectin but it still came out a little too runny for my liking. Next time I would try doubling the amount of pectin.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
** Calories: 28
** Calories from Fat: < 1
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