Chef Andy is delighted to hear from you! He's answered queries from Canda and Alaska, but one from Turkey takes the poke cake! Glad to know that the wonders of Jell-O are indeed known world-wide! From the 1953 "It's dessert time!" pamphlet, Chef Andy has discovered "Jell-O Jelly." It may not be jam, per se, but who can resist a a recipe which specifies "Any red flavor!" ?
Amazing fruit-flavored jelly to use as a spread on bread or crackers! 4 cups (1 3/4 lbs.) sugar 3 cups water 1 box Sure-Jell fruit pectin 1/4 teaspoon baking soda 1 package Jell-O (any red flavor) Measure sugar and set aside. Measure water into a large saucepan, add Sure-Jell and soda, and mix well. Place over high heat and stir until mixture comes to a hard boil. Boil hard 1 minute. At once stir in sugar, then Jell-O. Return to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Pour quickly into glasses. Cover jelly at once with 1/8 inch hot paraffin. Makes 7 medium glasses jelly.
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