If you are using a fruit with high pectin (like strawberries) you will want to reduce the amount of Jello. For Strawberry, we use about 3/4 of a large package. If you use too much, your jam will come out very thick and gummy. Some fruits can not be made into jam. Any that do not set up in jello, like Kiwi, and pineapple will not make jam. Here is what we use for Jello types:
- Apricot Fruit -- Peach Jello
- Raspberry Fruit - Raspberry Jello
- Huckleberries -- Grape Jello
- Strawberry Fruit -- Strawberry Jello
You can certainly reduce the amount of sugar to create a low sugar jam. This recipe is pretty fool-proof and hard to ruin. You can play around with it and reduce the amount of sugar to get a proportion you like. Diabetic Changes If you are diabetic and can't use sugar, you can substitute a sweetener, like Splenda (TM) and use sugar-free Jello. We've found it is better to reduce the amount of sweetener by half. So, use 3 cups of Splenda instead of 6.