Rhubarb Jam With Jello

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   I make many jams and jellies and do not like to use a lot of sugar.

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   I also use wild berries, sometimes some that are unusual enough that there are no recipes, or it is hard to collect a lot. For those reasons, I have developed methods of making jellies without the commerical pectins that require exact amounts of berries and sugar.

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   With these directions I can also invent exciting new kinds of jams such as Blueberry-Banana and Cran-Raspberry (two of my favorites).

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   Some fruits do not require pectin.

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   Some require only a little.

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   Here are some ways to find out how much pectin is already in your fruit:

* Per serving · 4 servings · Values may vary.

No additional tips available.