Can you substitute jello for pectin when making jam?
Are you talking about fruit-flavored Jell-O or a flavorless gelatine? Either way, the means by which the two substances thicken is totally different. Pectin in a specialized starch that will link to itself and others to form a thick (hesitate to say) “gelatinized” product. Jell-O is flavored, so I’d avoid that all together. It’s basically going to give you a Jell-O salad (yuck). Unflafored gelatin will give you a jell-o-like consistency and I would think a rather “thin” jelly rather than what you’re used to when you make jam etc. Pectin in a natural thickening substance found in fruits (some more than others). For preserves, that’s what I’d use.
