Jello is all made from animal products. Its fine if made and used fresh, but its not acceptable for any home canning. Jello and plain gelatin are almost pure protien and are not used in any home canning. Its vey unsafe, and is akin to using dairy products. Gelatin is used in laboraties to grow cultures of ??

Here you go Deanna - it is approved by NCHFP. Figs plus strawberry Jello.

dave

Here is a link that might be useful: Fig Strawberry Preserves with Gelatin

OK, so conflicting info, but I'm Ok with that!! LOL
Dave, that's the same recipe I have.

I am planning to mix strawberries (frozen, no sugar, from my plants this spring) and figs to make the 3 cups of fruit (only have about 6 figs left...).

I'm not seeing any danger signals there.

I just wondered if the Jello is going to give it a "phoney" flavor? I'm also planning to use sugar-free jello to cut a little of the calorie content, but it sounds like the jello is just for the "gel factor", not so much the "sugar content" for preservative value.

I'm hoping somebody actually makes this and can provide "first hand" opinion on the flavor! :-)

Deanna

Never made it but I'd be interested in hearing what you think of it. We aren't into figs so we'd likely just make it with some other fruits - peaches maybe or apples. My "guess" is that it is going to be a different consistency then we are used to in jams.

Dave

Deanna, I used to make a Rhubarb jam with jello..It canned beautifully but it was extra "jelled"..But worked wonderfully for thumbprints because it didn't run when heated like some homemade "jams" do.

You will be fine.

I have a friend who raves about this jam mix but I too am quite concerned with the safety of it, let alone the need for it to be included in a jam for flavoring. Just because the NCHFP approves the use of Jello in that one recipe, it still concerns me. I would rather just make straight fig jam with pectin and put in some strawberry pulp for the flavor balance, which is quite tasty, I must say.

Jello is made from the hides,tendons,and bones of animals - well refined and resulting in base collagen but still an animal by-product. I am not a vegetarian but I would rather eat a pure fruit jam, thank you very much. And, since I sell jam at the farmers market, I would (according to my ethics) have to put it in the ingredients list as an animal by-product although the USDA does not describe it as such! Shoot! I have enough trouble explaining the lard in my pie crust. Eaten as part of the pie crust, lard is quite delicious, and nutritious, but to be canned with fruit to sit on a shelf or refrigerator doesn't appeal to me one bit. Besides, pressure canning meat is what I have been taught is the only acceptable method and you wouldn't PC a jam, so this is a NCHFP conundrum.

On another note, since I bill my products as being fresh, naturally grown (no -cides), and as being free of artificial flavors and colors, Jello is not that, by far.

Nancy

Dgkritch, we made some last year with just figs and added the strawberry jello... The strawberry tase is very real. Couldn't taste the difference. Verry good!!

Strawberry Jello, artificial color, artificial flavor. If you want a better low/no sugar pectin based product, the Pomona pectin can do that and it needs no sugar at all. I have never done this and think that Jello would break down if heated too much. Maybe unflavored gelatin would be a good choice if you insist on trying it.

Deanna,
The problem with figs is that they need bottled lemon juice like tomatoes. They need that extra acid. The gelatin has citric acid in it.
Plus, the added sugar in it will help it gel. If you use no sugar, you won't be getting the sugar from the jello.
I would suggest finding a fig jam recipe, then adding some stawberries, along with any lemon juice, of course, and use Pomona's pectin.
That or try this, subbing part strawberries for some figs.

Fig Jam

Category: Jam and Jelly
Serves/Makes: 12 half pints : Difficulty Level: 3 : Ready In: 30-60 minutes

Ingredients:

3 1/4 pounds fully ripened figs
1/2 cup lemon juice
1 teaspoon lemon rind, grated
1/2 cup water
1 package (1 3/4 oz. size) Sure Jel
7 1/2 cups white sugar

Directions:
Trim stem from figs. Grind or chop figs and place in a large saucepan. Add Sure-Jel. Mix well. Place figs over high heat until a hard boil is reached. Immediately add all the sugar. Let come to a quick rolling boil that will not stir down. Boil hard for 1 minute, stirring constantly.

Remove from heat and skim with a metal spoon. Stir and skim for 5 minutes. Ladle into jelly glasses leaving 1/2" space at top. Process in BWB for 10 min.

OK, I went ahead and made it like this:

2 1/2 c. strawberries
1 1/2 c. figs
1 1/2 c. sugar
juice from one lemon
2 (3 oz.) pkg. of sugar-free strawberry jello.

Mixed the fruit, lemon juice and sugar, added jello.
Brought to boil, then simmered 15 minutes per my instructions.
Jarred, then BWB for 10 minutes.

Results:
A very thin jam.
Tastes OK, but I won't use the sugar-free (or any other) jello again due to the lack of "set" and the artificial sweetener taste.
Too much strawberry, not enough fig flavor.
Next time I'll go with a regular pectin recipe or Pomona's.

On the "up" side...it only made a little over 4 half-pints so it won't be stored for very long. I think it's going to be really good on pancakes.......this weekend!

I gifted a half-pint to the "bringer of the figs"! :-)
I can probably use 1 1/2 jars this weekend, leaving me only 2 jars for future consumption.

Oh well, now I know.

Thanks for all the suggestions and help.

Deanna

Thanks for the report. Sounds like one to skip. ;)

Dave

Yup, that'd be my vote.
But....not horrible enough to throw away, just a "No repeat"!

Deanna (the Self-Proclaimed guinea pig...LOL!!)

Deanna,

Did you use regular Jello or Sugar Free? The sugar free doesn't come in a 3 oz. package, so that is the reason for asking.

I just made the original recipe today, using the 3 cups of peeled, mashed Black Mission figs and regular Jello. I must say it makes a very beautiful jam and I can't wait to try it. The color is just amazing!

Usually, when I make jam, there's a partial jar that is great for tasting, but all I got extra from this was to lick the spoon. Yummmmy!

Elaine

Gelatin is not used to culture much in the lab, it gets eaten and you end up with a culture soup. Lab cultures are typically grown on agarose gel, because nothing eats Agar.

Update to the update!! LOL
I did have a partial jar from my batch and just popped it into the fridge.
This morning, we decided to have some on our toast and... By Golly! It had set! I'm thinking maybe it needs to be chilled (because of the jello??) to finish setting.
The jars on the shelf at room temp are slightly thicker, but still looser than a regular pectin jam.

Elaine,
Good point! I DID use sugar-free jello, 2 packages, maybe that's part of the problem!

I still think I'll stick with standard or Pomona pectin in the future.

I can always mix the strawberries and figs for the flavor.
I just wanted to post what happened with chilling.

Deanna