Strawberry Jam with Jello -Four Ingredients, Easy

If you do any canning I'm sure you've noticed that pectin has gotten... A little expensive. And since we're kinda smitten with Jello here at Pig In Mud, I thought I'd whip up some Strawberry Jam with Jello. Super easy, four ingredients, cooked up and dishes done in less than one hour-gotta love it! I had some crushed strawberries in the freezer from the garden last year, and decided to use raspberry Jello. Yep, that's a robustly flavorful combination:@) The recipe as written will make 2 1/2 cups of jam. There's some wiggle room with the sugar, 1. I chose sugar free Jello, 2. Start with the lesser amount, let it dissolve, carefully taste, add more sugar if desired. This will thicken more once placed in the refrigerator.

In addition to PB&J's, it's always nice to place a small bowl of jam on charcuterie boards to top cheese and meats…

Very tasty:@)

Other Jello Jams: Amish Rhubarb with Cherry Jello  -  Zucchini with Peach Jello  -  Rhubarb Jam with Strawberry Jello  -  Blueberry with Pineapple Jello  -  My Jello Pinterest Board - My Jam/Jelly Pinterest Board

Strawberry Jam with Jello-adapted from The Country Cook

7 oz frozen strawberries

3 oz Jello flavor of choice, regular or sugar free

1 1/2 - 1 3/4 C sugar

1 Tblsp fresh lemon juice

1. Add berries, Jello, sugar and lemon juice to pan.
2. Slowly cook over medium heat until berries thaw, stir occasionally.
3. Mash berries if they aren't already crushed.
4. Heat over medium until it comes to a boil. Boil for 5 minutes.
5. Remove from heat, spoon off foam.
6. Pour into sterilized Ball jars.
7. Add lids, screw on bands.
8. *I turned mine upside down for 15 minutes, then turned them upright. The lids sealed and pinged:@)
9. *Alternately, store in fridge or freezer.

Let's try something new and

Have a Happy Day:@)