Originally Posted by ibeeflower
Originally Posted by hbquikcomjamesl
Not being made of money, and not having the time to juice a bunch of strawberries, and strain and reduce the juice, I use a combination of seedless strawberry jam and imitation strawberry extract in my strawberry marble, and use a white cake as the base, and a few drops of McCormick red food coloring to keep the pink batter pink.
You do realize that Jell-O, like any other gelatine, is basically boiled-down collagen, whether from bones, hides, horns, or hooves.
You mentioned you use imitation strawberry extract. What is in that?
McCormick Imitation Strawberry Extract.
Ingredients: Water, alcohol (27%), extractives of strawberry, apple juice concentrate, lactic acid, caramel color, natural and artificial flavors, propylene glycol, and FD&C Red No. 40.
Which is to say, it seems to be more real than imitation vanilla (which I refuse to use) is. And I generally only use it in combination with seedless jam.
(Note that jellies, jams, and preserves generally do not contain gelatin, but rather pectin, a mixture of complex polysaccarides [polymerized sugars]. And common American puddings, like the Jell-O and Snack Pack brands, are starch-based.)
Edited by hbquikcomjamesl - 2/23/13 at 6:54pm