I have been given a lot of rhubarb and thought I would make some jam. What I would like to know is can you use powdered gelatin instead of pectin? Many thanks. Helen xxx
By helen from U.K
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I wouldn't. Gelatin contains protein which can grow bacteria quite nicely and make you very sick. In canning proteins are canned with pressure and I think it would ruin the gelatin. But you could probably just boil the rhubarb with lots of sugar and make a preserve. Read up on preserves.
I did some research, check below. I knew NO was the answer for interchangeable but went for the reason why.
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pectin Equivalents: 2 tablespoons liquid pectin = 4 teaspoons powdered pectin Pronunciation: PECK-tin Notes: In order to make preserves like jams and jellies, you normally cook together fruit, acid, sugar, and pectin, a substance found in certain fruits that gels when heated. Some fruits, like quinces, gooseberries, tart apples, and sour plums, contain enough natural pectin that they'll thicken all by themselves into preserves. Others, like cherries and some berries, need an extra boost to firm up. Jam recipes for pectin-deficient fruit normally call for liquid or powdered pectin, which you can find among the baking supplies in most supermarkets. The recipes usually specify what brand of pectin to use, and it's not a good idea to substitute one brand for another, since they have different formulas. Some brands (like Sure Jell and Certo) need acid and sugar to set, some (like Sure Jell for Low Sugar Recipes) need acid and just a little sugar to set, some (like Pomona's Universal Pectin or Mrs. Wages Lite Home Jell Fruit Pectin) don't need any sugar to set. Liquid pectin contains sulfite, which can cause an allergic reaction in people with sulfite sensitivites, but powdered pectin does not.
and here is what they say about gelatin
gelatin = animal jelly = gelatine = unflavored gelatin = unflavored gelatine Pronunciation: JELL-uh-tin Equivalents: One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid. 4 sheets leaf gelatin = 1 envelope granulated gelatin = 1 tablespoon granulated gelatin Notes: Gelatin is flavorless and colorless, and if you dissolve it in a hot liquid, the liquid will gel as it cools. When reheated, say in your mouth, the gel melts. Most of us know gelatin as the key ingredient in the quivering dessert we call Jell-O, but cooks also use it to make cheesecakes, mousses, marshmallows, meringues, chiffon pies, ice cream, nougats, aspics, and many other things. Gelatin will break down if exposed to the enzymes of certain raw fruits, like kiwi fruit, papayas, pineapple, peaches, mangos, guavas, and figs. Cooking these fruits, though, destroys the enzymes. If you plan to add these fruits to a gelatin salad, it's often easiest to buy them in cans, for all canned fruit is pre-cooked. Gelatin is made from the bones, skins, hooves, and connective tissue of animals, including pigs, so it's objectionable to vegetarians and members of certain religions. Kosher gelatins are available, and some of these are also vegetarian. Substitutes: agar (A good choice for vegetarians.) OR guar gum OR carrageen OR arrowroot
My guess after reading this, is no they aren't interchangeable.
Posting again. There are many recipes out there that you use strawberry jello in making jams. They are not processed jams but the kind kept in the fridge and eaten shortly. Check for those recipes.
Hi thank you so much for the very helpful info. about using gelatin in Jam I have taken the advice on board & decided against it Once again, thank you Helen xxx
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