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Cooked Jam with Thick Gel
Cooked jam
Keyword E-Z Gel
Servings
pints
Ingredients
Keyword E-Z Gel
Servings
pints
Ingredients
Cooked jam
Instructions
  1. Add 3 c. sugar to fruit and juice in heavy 6-8 quart pan. Bring to a boil over medium heat, stirring constantly. Combine remaining sugar and Thick Gel OR E-Z Gel and stir into fruit mixture. Stir constantly until thick and bubbly. Add lemonade drink mix. Pour into sterilized pint jars, leaving 1/2" headspace. Adjust lids and process in water bath canner for 35 minutes. Yield: about 7 pints.
Recipe Notes

This recipe along with many other wonderful recipes can be found in the E-Z Gel Answer Book!

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One thought on “Cooked Jam with Thick Gel

  1. I have your recipe book–and I am going to make grape jelly–HOWEVER, when I went to the store to buy my ultra-gel I noticed that you now also have Thick Gel–which should I use for my grape jelly?–and since my recipe book calls for Ultra-Gel, what is the conversion to the Thick Gel?
    Thanks so much,
    Annette

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