When You Can’t Find Pectin, Try Gelatin for your Jam

When You Can’t Find Pectin,  Try Gelatin for your Jam
Photo by Cynthia Hochswender

This is the time of year when fruit is super abundant and when you want to preserve it in all its summery glory.

You don’t have to make traditional jam to do so: You can freeze most fruit and then pull it out in mid winter to make a summery tart or pie.

But if you do make jam, I have learned that you need to plan ahead. I usually make one or two batches a year, maybe a marmalade in winter and some peach jam at the end of August.

I now know enough about canning and preserving to realize that at this time of year (even when there isn’t COVID-19), it can be very challenging to find canning supplies such as packaged pectin and small jars that are suitable for making preserves.

I like to use Ball Liquid Pectin, which stores ran out of in about late August — long before I ran out of fruit that wanted to be preserved. As I ran around fruitlessly (haha!) searching for pectin, I began to wonder why no one just uses gelatin to make their fruit “gel” together.

I went online and discovered that people do in fact make preserves with gelatin. And when I tried it myself, I learned that actually, gelatin is absolutely the best and easiest way to make jam from fresh raspberries.

Using gelatin to make raspberry preserves has a couple advantages.

First, it allows you to use less sugar. When you use pectin, they insist that you use lots and lots of sugar and warn that if you reduce it at all, your fruit will make a lovely wet sauce but will not  “jam” properly.

When you use gelatin, that’s not a problem. You can use as much or as little sugar as you like. I used a 2:1 ratio for my first batch (which was delicious) and used slightly less than that for my second batch (which was also delicious). 

Another plus: gelatin allows you to cook the fruit more gently, which is helpful when you’re working with something as delicate as a raspberry. To make real jam, you have to boil it hard before you put it in your sterilized jars.

Using powdered gelatin allows you to boil the fruit just long enough so the sugar melts. This lets you keep the berries intact; otherwise you end up with a lovely sweet liquid that is full of seeds but has no lumps of lovely berry bodies.

Careful readers will notice, however, the downside to this jam: You really can’t preserve it. To do so, you’d need to boil it hard, which would destroy the berries and leave you (again) with a liquid full of seeds. This is a refrigerator jam, so you need to eat it within a month or so. 

But because you’re not using pectin to jell it, you can use berries from your freezer to make this jam. So I’ve put most of my berries in the freezer (be clever and measure out four cups of berries into each freezer bag) and will plan to make raspberry jam (with gelatin) all winter long. 

If you don’t want to use traditional gelatin, try seaweed-based agar agar. 

 

Raspberry Gelatin Jam 

Adapted from www.oureverydaylife.com

• 4 cups raspberries
• 2 cups sugar (or to taste)
• Juice of half a lemon (or less)
• 1 packet of powdered Knox gelatin (or agar agar)

 

Mash the berries only very slightly in a nonreactive (e.g. ceramic) saucepan, and bring them to a gentle simmer.  Add 1/4 cup of the sugar, to help bring out the juices, and then take out a 1/2 cup of juice and put it on a small plate. 

Turn off the heat under the berries.

Put the juice in the refrigerator for about 5 minutes to cool it down, then sprinkle one packet of gelatin over the top of the juice. Let it set for about 15 minutes. 

About 5 minutes before the gelatin finishes setting, turn the heat back on under the berries and bring them to a boil, stirring gently so you don’t break up the berries too much.

Add the remaining sugar and cook it for about 5 minutes, so it dissolves into the berry juice. Turn off the heat. Add the lemon juice and stir. Gently coax the set gelatin off the plate and into the berry mixture. Stir gently until the gelatin dissolves. 

Spoon into jars or a bowl and put in the refrigerator for about two hours, until it sets. Stir it to keep the gelatin from  getting too firm. You can add additional berries, if you like. This should last for about a month in your refrigerator.

Latest News

Sharon Hospital drops Northern Dutchess Paramedics as ambulance provider

Sharon Hospital

Stock photo

SHARON — Northern Dutchess Paramedics will cease operating in Northwest Connecticut at the start of the new year, a move that emergency responders and first selectmen say would replace decades of advanced ambulance coverage with a more limited service arrangement.

Emergency officials say the change would shift the region from a staffed, on-call advanced life support service to a plan centered on a single paramedic covering multiple rural towns, raising concerns about delayed response times and gaps in care during simultaneous emergencies.

Keep ReadingShow less
Connecticut crowns football state champs

Berlin High School’s football team rejoices after a last-minute win in the Class M championship game Saturday, Dec. 13.

Photo courtesy of CIAC / Jada Mirabelle

In December’s deep freeze, football players showed their grit in state playoff tournaments.

Connecticut Interscholastic Athletic Conference named six state champions in football. The divisions are based on school size: Class LL included schools with enrollment greater than 786; Class L was 613 to 785; Class MM was 508 to 612; Class M was 405 to 507; Class SS was 337 to 404; and Class S was fewer than 336.

Keep ReadingShow less
Citizen scientists look skyward for Audubon’s Christmas Bird Count

Volunteers scan snowy treetops during the Trixie Strauss Christmas Bird Count in Sharon. Teams identified more than 11,400 birds across 66 species.

Photo: Cheri Johnson/Sharon Audubon Center.

SHARON — Birdwatching and holiday cheer went hand in hand for the Trixie Strauss Christmas Bird Count on Sunday, Dec. 14, with hobbyists and professionals alike braving the chill to turn their sights skyward and join the world’s longest running citizen science effort.

The Christmas Bird Count is a national initiative from the Audubon Society, a globally renowned bird protection nonprofit, that sees tens of thousands of volunteers across the country joining up with their local Audubon chapters in December and January to count birds.

Keep ReadingShow less
A warehouse-to-home proposal in downtown Kent runs into zoning concerns

John and Diane Degnan plan to convert the warehouse at the back of the property into their primary residence, while leaving the four-unit building in the front available for long-term rentals.

By Ruth Epstein

KENT — A proposal to convert an old warehouse into a residence on Lane Street in downtown Kent has become more complicated than anticipated, as the Planning and Zoning Commission considers potential unintended consequences of the plan, including a proposed amendment to Village Residential zoning regulations.

During a special meeting Wednesday, Dec. 10, attorney Jay Klein of Carmody, Torrance, Sandak and Hennessey presented the proposal on behalf of John and Diane Degnan, who have lived at 13 Lane St. since 2022.

Keep ReadingShow less