1 - 4 serving size box strawberry Jello
6 cups chopped strawberries
2 cups sugar
Cut the strawberries into a large bowl and add sugar. Stir and refrigerate 12-18 hours to release the juices.
Place the berries and sugar in a large saucepan, bring to a boil then reduce heat and simmer 12-14 minutes. Continue stirring. You can mash them a little at this point.
Remove from heat and stir in the Jello powder until dissolved.
Pour into sterilized jars and place lids on finger-tip tight.
Process in a hot water bath for 10 minutes.
Remove to a dishtowel on the counter to cool. Sit them upside down after about 1 1/2 hours, then after an hour or so return upright. This helps distribute the fruit in the jam.
After 24 hours check that all the lids have popped down to seal. Any poorly sealed jars will have to be refrigerated.
I made this and did not set up at all. What could have happened? Can anything be done?
ReplyDeleteHi, I'm really sorry to hear this. I've not encountered this problem. I have done a little research and found that jello cannot be boiled as it will liquify, that's why it is added once the pot is removed from the heat. The jam can be removed from the jars and re-heated then add another box of jello (I'd add sugar free this time or it might be way too sweet). Or an easy fix would be to stir 2 tbsps of chia seeds into every 2 cups of re-heated jam. Cook 15 minutes and re-jar and process them. I hope this helps and keep me posted on the result please! Here's a link to a chia jam recipe: https://hotandcoldrunningmom.blogspot.com/2015/08/easy-small-batch-chia-strawberry-jam.html
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