Jell-o Recipes
Carolyn Said:
Does anybody know what the recipe for ballasticts jell?We Answered:
Here You Go!http://www.myscienceproject.org/gelatin.…
Delores Said:
Does it matter what kind of pectin?We Answered:
NO It will do.Myrtle Said:
Please help: How do I make a blackberry pie filling?We Answered:
To make the clear gel you need to cook the berries with a small amount of sugar and lemon juice(to taste) and corn starch or you can use arrow root. Mix 2 T of corn starch with 2T sugar and stir into the berries with some lemon juice. Cook, stirring over low heat until it boils. The liquid will thicken and clear. Adjust the sweetness if desired.Just a blender and cooking will not make the gel.
Freddie Said:
how do I fix a homemade jelly recipe? It didn't jell?We Answered:
NO !!! You don't have to toss it! First, did you let it sit long enough? Certain fruit jellies need time to set up. If not, the below information came from the extension service. As they mention, if all else fails (and it shouldn't if you reheat and add additional pectin) you have ready made Christmas gifts....a wonderful pancake/waffle or ice cream topping. The glass is half full---not empty !! Good cooking!17. What if my jelly doesn't set?
Don't worry, there's a solution. You can re-cook your jelly with a small amount of additional pectin. Partially set jelly should be given an extra day after it is made before it is re-cooked. It might just set up during that time. If not, re-cook 4 cups of jelly at a time. Mix 4 teaspoons of MRS. WAGES® Home-Jell into 1/4 cup of water in a large saucepan. Bring to boil, stirring constantly. Add jelly and 1/4 cup of sugar. Stir thoroughly, bring quickly to a full, rolling boil. Boil 30 seconds, stirring constantly. Remove jelly from heat, skim, pour into clean, hot jars, seal and process 5 minutes in a boiling water bath. Sometimes, depending on a lot of things, jelly just wants to be delicious pancake, waffle and French toast syrup! Just enjoy it that way!
Cory Said:
Has anyone ever used the regular SURE.JELL pectin to make jelly, BUT cut down the sugar?We Answered:
I have a feeling that reducing the sugar by such a large amount will cause the jelly to not thicken correctly.In order for pectin to thicken a jelly or jam, there must be a considerable amount of both sugar and acid. If the package tells you to use certain amounts of sugar, it's probably because that pectin has been formulated to work with that amount of sugar.
Betty Said:
Need a recipe for instant chocolate pudding with baking coco. I have instant clear jell. THANKS!?We Answered:
Instant chocolate PuddingMix-
3/4 c. sugar
2 T. dried whole egg powder (sift)
4 T. instant Clear Jell
2 T. cocoa powder
dash of salt
With wire whisk, stir this into 2 c. milk and 1 t. vanilla.
Edgar Said:
Has anyone passed a drug test using sure jell?? If so what is the recipe?We Answered:
an old wives tale....just don't take the drugs and you will not have to worry about finding the recipe... (sorry...but just had to say it!!)