Jelly and jam recipes using Knox gelatin are available at the Just a Pinch Recipes, Surviving a Teacher's Salary and Associated Brands websites. Recipes include rhubarb jam, spiced rhubarb jam, very berry jam, jalapeño pepper jelly and easy freezer strawberry jam.
Very berry jam is made in a large saucepan. Sprinkle one pouch of Knox unflavored gelatin over 1/4 cup of cold water, and let the mixture stand. After a one-minute rest, dissolve the gelatin completely over low heat, stirring constantly for about five minutes. Turn off the heat.
Add 2 cups of sliced fresh strawberries, 1/2 cup orange juice, 1 tablespoon lemon juice and 1/2 cup white sugar to the saucepan. Bring this to a boil. Then, reduce the heat, and simmer for about five minutes or until the berries soften. Stir periodically. Put the jam into sterilized jars, and let it cool slightly. Cover the jars, and refrigerate them overnight while the jam sets.
Very berry jam keeps in the refrigerator for four weeks or in the freezer for one year.
Spiced rhubarb jam and jalapeño pepper jelly are made in a very similar fashion. Prepare the gelatin in a sauce pan using the same methods to add water, let it stand and dissolve it. Add produce, juice and sugar. Bring this to a boil, and let the mixture simmer. Store the jam or jelly in sterilized jars.