Strawberry-Apricot Preserves

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I think the person who said you cannot use gelati in jam and jelly making and store it at room temperature is mistaken. I've done it this way for the past 3 years and never had any trouble with it. I've found the recipe in cookboobks and the cousin who told me how to make it has done it this way for MANY years!

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From all the comments about canning, I'm worried that people are actually canning this and storing at room temperature. While you can use gelatin to make a preserve/jelly/jam and it will last a few days in the refrigerator, you CANNOT use gelatin in jam and jelly making and store it at room temperature as you do with traditional recipes made with pectin.

Canning using this recipe risks food poisoning!

Here is a link about food safety and canning: http://www.uga.edu/nchfp/tips/summer/Lowsugar_JamsJelliesST.html

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I had some fresh apricots right of the tree and searched for a recipe for them and found this one. It is great!!! I will be eating it on a lot of things!!! Give it a try!

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I haven't tried the Apricot or the Peach with the Strawberry Jello, but I will as soon as I get fruit this summer. I was just wondering if you all have tried the Strawberry Rhurbarb. It is outstanding but if I remember correctly I don't think my recipe uses 2 boxes of Jello as this recipe did. Maybe that is why it is so conjeled.

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These preserves were good with the strawberry jello but try it with apricot jello for a real treat. I had some pie crust baked and broke off a piece and placed the apricot jello preserves on it and it was just like an apricot pie! I plan to use one of my banana bread recipes and use a jar of these preserves (instead of bananas and cut up dried cots, along with pecans. Betcha it's good also. One thing, these preserves do not set up solid. They are more like freezer jam, but that is okay. The taste makes up for not being solid. Red Haven peaches are ripe later this month and I am going to make some using peach jello. (I only got five half pint jars, not eight. Happy canning.

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This show took me back about 30 yrs ago when I was 10 and my grandmother & I won the church brazar blue ribbon for watermelon Strawberry Jelly and peach-fig preserves. My Grandmother was born in 1901 and taught me to cook Texas frontier food. This really took me back to a fantastic time in my life.

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The taste was awesome but as with one other user, it was thick and sticky. I am not a new canner either.

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Thanks Paula! I made your preserves with peaches off my tree instead of apricots. I love the strawberry jello addition! Last year I killed myself finding strawberries which in Utah are now out of season to mix with my peaches that ARE in season right now. Not anymore-I'll use this recipe. Absolutely LOVED it! I'm off to the store to get ingredients for pepper jelly! My counter if full of beautifuly filled jars!