1 cup sugarless jam (we use McCutcheons, Polaners or similar)
6-8 Tbls. Emes gelatin (This is a vegetable based gelatin) Try to match gelatin flavor with jam flavor.
½ cup cool water
1 quart plain goat or cow milk yogurt

How to:

(This recipe may be cut in half)

1. In small saucepan, sprinkle the gelatin into the cool water.
2. Bring to the boiling point, stirring to dissolve the gelatin.
3. Remove from heat and stir in jam, mix real well as the jam will melt into the hot liquid.
4. Add yogurt and mix well.
5. Refrigerate several hours until set.