Can knox gelatine be used to make jams?

Knox gelatin can technically be used as a gelling agent in jam-making, but it's not commonly used for this purpose.

Pectin, a naturally occurring substance found in fruits like apples and citrus, is typically used as the gelling agent for jams and jellies because it produces a firmer and more consistent gel. Knox gelatin, which is made from beef skin and bones, melts at a relatively low temperature and requires higher concentrations to achieve a firm gel, which can alter the taste and texture of the jam.

For these reasons, pectin is generally the preferred gelling agent for jams and jellies. However, if you find yourself in a situation where you may not have access to pectin, you can use Knox gelatin as a substitute, keeping in mind that it may affect the firmness and taste of the finished product.