Safe gelatin and certo needed

[nalo]

Are there are any "everything free" replacements that I can use for making jam?

[kjbrown92]

I've never done it. But I just did a bunch of google searches for you (and it sounds like something even I could do!

Do it the old fashioned way!!

Use a large, heavy pot with enough surface area to evaporate the water so that you don't need a thickening agent. The heavier the pot, the less likely you are to burn the jam.

For whatever fruit, crush equal parts of fruit and sugar. Bring to a boil and stir frequently (but not constantly). Keep it boiling, but not burning. It will take about 45 minutes. Some websites recommend 220F as the goal. You can tell if it's thickening by sticking in a metal spoon then holding it up and if the jam "sheets off the spoon", it's done.

Then you put it in jelly jars, flip them over for a little while (can't remember how long), then flip them back, and you should hear them pop.

Let us know how it turns out.

You're making me want some cream of rice cereal with jam in it. Time for breakfast!

[txtarheel]

I have some of this I bought several years ago when wanting to make low-sugar jam. I haven't tried it since I've been too busy since the arrival of kiddos, but it got great reviews in several places. I'm pretty sure it's just pectin (so depending on fruits that cause issues...) and calcium and they seem friendly and helpful so would hopefully be able to tell you what the ingredients are isolated from.

http://www.pomonapectin.com/

[nalo]

THANK YOU! This should totally work for us.

ETA: and according to the corn-free foods website I have bookmarked Knox unflavored gelatin is corn free. I think I'm in business if my local jam turns out to have corn derived citric acid. Still waiting for the phone call but not holding my breath for good news.