How to Make Healthy Homemade Jello – Yes, really! This homemade gelatin recipe is made from natural ingredients, and natural sweeteners, without any dye or additives. (Dairy-free, gluten-free & paleo approved!)
It’s January, the month of healthy eating resolutions, sugar-free challenges, Whole30 and All The Things. This I know. And yet, here I am, sharing a recipe for healthy homemade gelatin (like, homemade Jello, y’all!). And I don’t feel one bit bad about it.
Here’s why I love it (and why I think you and your kids will, too!)
WHY WE LOVE THIS HOMEMADE GELATIN (JELLO):
WHAT’S IN HOMEMADE JELLO? JUST 2-3 NATURAL INGREDIENTS! In my homemade jello, I use fruit or veggie juice, natural sweetener (honey–and it’s totally optional!), and grass-fed beef gelatin (note: NOT gelatin protein powder). I love using fruit/veggie blends, like peach mango veggie juice for the beautiful orange colored gelatin, cranberry raspberry juice, or blueberry pomegranate juice. You can even use fresh-pressed juice!
IT’S FRESH-TASTING, BRIGHT & BEAUTIFUL WITHOUT ANY DYES OR ADDITIVES. The 3-ingredient (or 2-ingredient!) recipe is about as simple as it gets, and all the color is from the beautiful natural colors of the juice you choose. Plus, there’s no refined sugars, artificial flavors, or additives!
HOMEMADE JELLO IS FREE OF ALL MAIN ALLERGENS–gluten, dairy, egg, soy, nuts, fish, etc. But it does contain gelatin which is derived from beef bones (so it’s not vegan). Because of that, the quality of the gelatin I use is crucial to me. Keep reading to see what I like –>
COLLAGEN VS. GELATIN
Collagen and gelatin are great sources of protein and known to benefit digestion, hair, skin, nails, and joints. They contain the same amino acids, but each behaves differently. Here’s a quick snapshot of collagen vs. gelatin:
COLLAGEN
- Also called collagen peptides, or hydrolyzed collagen
- Digests faster than gelatin.
- Can be used in hot or cold liquids. I use collagen in hot and cold things all the time, from smoothies, to soups, to herbal tea and sauces.
- It’s flavorless (though I wouldn’t recommend drinking it mixed with straight water) and doesn’t have any gritty or chalky texture.
GELATIN
- NOTE – We’re specifically using powdered gelatin, NOT gelatin-based protein powder
- Creates a gel or Jello effect when prepared.
- Commonly used in gut-healing diet protocols, like AIP (Autimmune Paleo), GAPS (Gut and Psychology Syndrome) and SCD (Specific Carbohydrate Diet). Gelatin digests more slowly, and coats the small intestine, which can help with healing the gut.
- Must be “bloomed” first in cold liquid to plump and thicken the gelatin granules, then dissolved in hot liquid.
- Only dissolves in hot liquids. If you attempt to put it in cold liquid without heating it later, it will bloom but won’t dissolve. (And create an unpleasant thick lumpy texture.)
Want to know more? This article does a great job breaking down everything you need to know (from the chemistry (long & short chain amino acids) to how they’re made, uses, and more.
NOTES & FAQ FOR HOMEMADE GELATIN:
WHAT KINDS OF JUICE CAN YOU USE FOR HOMEMADE JELLO? Almost any flavor of juice! I recommend 100% fruit or fruit/veggie blend juices. The only exception is pineapple. (The enzymes in pineapple can break down the gelatin so it won’t gel properly.) My favorites are a peach-mango fruit & veggie blend (the orange one you see pictured), blueberry-pomegranate, and cranberry raspberry. (all 3 are pictured in the video/photos)
WHERE DO YOU BUY GELATIN? I like Vital Proteins brand gelatin (in the GREEN container), which I can find at Sprouts, on Amazon, or health stores, like Whole Foods. Great Lakes is another good brand I’ve tried (from Thrive Market or Amazon). If all else fails, you can look for something like Knox brand gelatin (which is more readily available but isn’t grass-fed). Note: do NOT try to make this using protein powder or gelatin-based protein powder. It’s not the same product and will not work correctly.
IS HOMEMADE JELLO VEGAN? No, I’m sorry. It’s dairy-free, but homemade jello is made with gelatin, which is animal-derived. I haven’t tested it with a vegan gelatin substitute, but this article about vegan gelatin alternatives might be helpful!
CAN I MAKE THIS JELLO WITHOUT ANY ADDED SWEETENER? It’s totally up to you and your taste preferences. Some juices are sweeter than others. I would never sweeten juice for drinking, but the gelatin does dilute the juice flavor slightly, and I find that adding the honey or agave brings it back up to its regular flavor. Again, it’s totally up to you!
DOES THE GELATIN ADD FLAVOR? Not to the finished product, but I will warn you it DOES smell *awful* when mixed with liquid to bloom. Don’t panic! Once it’s dissolved in the warm juice, the flavor/smell disappears. Pinky promise.
HOW LONG WILL HOMEMADE JELLO KEEP IN THE FRIDGE? My recommendation for the best texture/flavor is 4-5 days, though it usually won’t spoil or break down until the 7-10 day mark.
LOVE THIS HEALTHY JELLO? YOU MIGHT ALSO LIKE…
- The BEST Vegan Chocolate Pudding (Paleo)
- Perfect Gluten Free Brownies (Paleo)
- Fruit on the Bottom Chia Pudding (Paleo & Whole30)
- Almond Flour Lemon Cake (Paleo & Gluten-Free)
HELPFUL INGREDIENTS + TOOLS FOR THIS HOMEMADE JELLO RECIPE:
How to Make Healthy Homemade Jello
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
This homemade gelatin recipe is made from natural ingredients, and natural sweeteners, without any dye or additives. It’s a delicious treat for kids and grown-ups alike! (Dairy free, gluten free & paleo approved!)
*Note: the exact nutrition facts will vary based on what juice/juice blend you use. Please consider this an estimate (calculated with a peach-mango fruit & veggie juice blend)
Ingredients
- 4 cups of juice (See notes)
- 2 Tbsp unflavored beef gelatin* (such as Vital Proteins or Great Lakes)
- 2 Tbsp honey or agave (optional)
Instructions
- Add 1/2-3/4 cup of the juice to a bowl or liquid measuring cup and sprinkle with gelatin powder.
- Whisk together to combine and allow to sit for 3-5 minutes to “bloom.” The granules will plump and the mixture will look like very thick applesauce or take on a lumpy appearance.
- Pour the remaining (3 1/4- 3 1/2 cups) juice into a medium saucepan. Heat over medium heat until almost boiling.
- Remove from heat and stir in honey (if using) and the bloomed juice/gelatin mixture. Stir to dissolve.
- Pour into an 8×8 (2 quart) baking dish for thick Jello or a 9×13″ baking dish for thin Jello, or into individual glasses or jars for individual portions.
- Refrigerate about 4 hours, or until set. (If you’ve used a 9×13 pan, it may be set in as little as 2 hours)
Notes
*You must use unflavored beef gelatin for this recipe, not protein powder, collagen, or gelatin-based protein powders. ONLY gelatin will work.
- Category: dessert
- Method: stovetop, refrigerator
- Cuisine: American
Keywords: gelatin, jello, homemade jello, healthy jello, homemade gelatin, healthy gelatin, natural jello
I totally know what you mean about the awful smell of gelatin. Haha! But it’s so worth it. That’s so interesting about pineapple juice – I had no idea!
SO worth it!!!
Canned pineapple juice should gel fine, but fresh will not.
I tried several different recipes to make home made gelatin. Some were to thick, some to grainy, I feel like Goldilocks. I finally found the one that was just right! Thank you for sharing
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Anne, what a sweet comment! You absolutely MADE my day. Thank you so much for sharing!
hello! Quick question! How much Gelatin do we add in?
You’ll use 2 Tbsp. 🙂
I agree with Anne, I don’t think I’ve ever finished a batch of homemade Jell-O before for these reasons. The texture (and instruction for making) is perfect! Thank you. I used a half full bottle of knudsons cranberry juice + water to make up for it and then honey – great flavor.
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Oh, I’m so happy to hear that!!! So glad you enjoyed it!!!
Can you use pureed fruit or add it in at some point in the process?
You know, I haven’t done that yet, but I’d think you could probably get away with it (in much the same way you would with boxed jello). I’d love to know how it turns out if you give it a try!
Why not .. I’m going to try strawberries in blueberry juice .
That sounds yummy!
What happens if the gelatin doesbt become clumpy? Mine is just liquid still. Do I just leave it there until it becomes clumpy? Please help!
Sofie – Oh dear! I’d love to help. It should definitely bloom & thicken. Did you add the gelatin to 1/2-3/4 cup of the juice, or the entire 4 cups? If you added the gelatin to the whole thing, it likely won’t thicken the same. It *may* still gel, but if it didn’t bloom, it might not.
Mine didn’t either, added to 1/2 cup of 100% white grape let it sit for a while. Did I over mix it?
Alyssa – Oh dear! Hmm… If the gelatin doesn’t set, it’s usually because the gelatin either didn’t fully bloom in the initial juice or didn’t dissolve fully in the heated juice after blooming.
The video has a good visual for what it should look like when bloomed. You’re looking for the initial juice/gelatin mixture to get thick and a bit grainy like applesauce before adding to the hot juice. To help make sure it’s fully dissolved in the heated juice, be sure to heat the remaining juice to scalding hot before stirring in the bloomed gelatin/juice mixture and then stir until it’s completely dissolved. I hope you’ll get a chance to try again! (It really is so yummy when it sets!)
There are two different types of vital gelatin, only the green label one that she shows on the page will bloom. I don’t use that brand so just make sure your gelatin is not gelatin protein.
Thanks for the clarification!
I take exception to your comments about PINEAPPLE. Fresh pineapple should not be used with gelatine, you are correct about the enzyme in fresh pineapple ruining the gelatine & the gelatine will not set. However, canned pineapple & bottle/canned pineapple juice are just fine. The canned/bottle pineapple products have been “heat treated”, which destroys the enzyme & the gelatine sets perfectly. Pineapple/orange jelly, anyone?!
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Susan – You’re right! I should have been more clear. I meant with fresh or frozen pineapple. You’re absolutely right. Canned pineapple has been heat treated. Thanks for clarifying!
What type of collagen do you buy to add to your smoothies.
Thank you for your amazing recipe.
I’m trying a batch with lime juice for a keto friendly option. Lime juice bottle says it has no carbs so we’ll see how it turns out! Replaced honey with granulated monk fruit/erythritol blend.
I’d love to hear how it goes and how your changes worked out!
what would you recommend to make the jello pink and green?
Some folks have made it using fresh-pressed juice for green, and another reader made it using pink lemonade for pink!
You could also consider using a more neutral colored juice (like white grape) and using a natural food dye, like these. The colors won’t be as vibrant as artificially dyed jell-o, but might give you the effect you’re looking for.
If you’re okay with the flavor, you could also try adding a small amount of powdered freeze-dried raspberries or beet powder for pink, or try these homemade food dyes from natural ingredients!
Hope that helps!
I like to use hibiscus 🌺 in my Jell-O. I also put collagen peptides in it for an extra bonus- why not lol. Put fresh fruit. Nice after work snack with vitamins and good stuff. I notice my nails growing everyday. It’s crazy. Never had nails like this before. Losing weight too and not tired all the time
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I bet hibiscus is amazing! I’ll have to try that!
Hello
What is the self life of homemade jello? After it’s been made? Thank you
Great question Victoria! Our usually keeps at least 4-5 days in the fridge, though it could probably last up to 6-7 days.
Have you ever tried adding fruit, such as a cranberry orange relish to the jello? This is a family favorite and I make my own relish now (cranberries, water, juice of orange, orange zest, and some maple syrup) I am going to try the jello tonight, but wondered if you have ever added fruit and or nuts. Excited to test this out for a healthy option.
Sarah, I haven’t tried cranberry relish or nuts, but I have put frozen raspberries in before with good results. Several other readers have tried other fruits with good results too! I’d say that if you’re sure you’ve really combined and dissolved the gelatin and juice mixture, you’d probably be able to add the other ingredients.
I’d LOVE to know how it turns out if you give it a go!
It worked! I used Lakewood Organic Kokomo Friut punch. I think I may try it with guava juice next time. I used to use Strawberry jello. Thank you for this great recipe.
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Oh good! I was thinking of you as I made a batch for us yesterday. So glad you liked it! 🙂
Delicious! Spilled half on the floor though, so we’ll try to make it again! 🙂
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Oops! I’m so sorry about the spill! Glad you enjoyed what you got to have, and hope you get the WHOLE pan to yourself netxt time 🙂
My jello came out a little soft and grainier than I expected. I used orange mango juice. Do you think its the juice that was the issue? My son still ate it though. 🙂 I am just wondering how yours came out so clear and firm?
The juice could possibly have contributed if it had pulp, but it sounds like the bloomed gelatin mixture may not have fully dissolved in the hot juice. Next time, I’d get the hot juice almost boiling and make sure you whisk whisk whisk the bloomed mixture for a super smooth finish. Hopefully it’s just the way you want it next time! 😊
I used apple juice, gelatin and honey and this turned out great and the kids loved it!
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Yum! That sounds delicious! 🙂
Do you think it would work with a good quality cordial? I was thinking elderflower and hibiscus.
And citric acid? I’m trying to cut sugar down /out.
Thanks,
Nancy
Nancy – I have never worked with cordial or citric acid, so I’m afraid I can’t advise you. If you give it a try, I’d love to know how it goes!
Hi, I’ve been trying to find a way to make healthy jello, & this recipe is great! But I want to know about using 100% lime juice, and would that turn out just as well?
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Tiarah – I’d imagine that would be pretty tart unless you added more honey! You could also try mixing two juices together (a sweeter juice + lime juice) to help temper the tartness?
Hi Emily, thank you for the recipe. I was just wondering what would be the exact amount of a ‘sprinkle’ when using 1/2 cup of juice? I am trying to get a firm finish. Thank you!
For the “bloom,” you’ll mix the full 2 Tbsp of gelatin with 1/2c or 3/4c of room temp juice then leave it to bloom and thicken while you heat the remaining juice. Once the bloomed gelatin has thickened significantly (the video shows what it should look like), you’ll mix it into the steaming hot juice. Does that make sense?
Hi! I was about to make this and then realized I only have porcine gelatin. I read all the reviews *hoping* that someone had used it with success but didn’t see anything. Do you think beef gelatin is the only way to go?? I also have beef collagen peptides and thought about mixing them but then thought, ummmm, hmmmm, cow/pig jello?? : )~
Thanks!
Natalie -I’ve never worked with porcine gelatin, but a quick google search tells me that’s what they often use in Jell-o brand gelatin. If you give it a try, I’d LOVE to know how it goes.
I would not recommend using collagen peptides since they won’t gel or set the way gelatin will.
Wishing you lots of luck!
Thanks for this recipe! Turned out perfecto! 🙂 My 5 y/o and I really enjoyed it!
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Oh, that’s awesome to hear! So glad you loved it!
Can I eat jello and take collagen or is that too much of a good thing?
Virginia – I’m not a doctor or nutritionist (and would recommend asking a professional if you’re concerned!), but this hasn’t been a problem for me. I often put collagen into smoothies, drinks, soups, etc. and eat jello on occasion and haven’t run into any issues. If you eat a massive amount of protein in addition to those two things, you could start to stress your body.
Hi Emily!
Thanks for this recipe! I have the Great Lakes Gelatin and there aren’t directions on the can that pertain to making actual “Jell-O,” so I was happy to find your recipe.
One question: Have you ever taken your recipe beyond “squares” and made Jell-O mold/Jigglers?
I have some cute Easter Egg Jiggler molds and vintage Jell-O Beans molds. If I remember correctly, the recipe for Jell-O changes a little to make them work.
I didn’t want to experiment if you have already tried it with success/error 🙂
Jen – I haven’t tried this in molds before, but typically you reduce the liquid for jigglers or molds for firmer Jell-O. I’m not totally sure what to recommend with this recipe in molds (since I haven’t tried it before), but you could also increase the amount of gelatin from 2 Tbsp to 2 1/2 or 3 Tbsp. for firmer jello instead of reducing the liquid.
If you give it a try, I’d love to know how it turns out!
It’s so delicious and it’s my go to jello recipe. Amazing and easy!!!! Thank you!!!! What flavours do you recommend? I’ve tried grape, apple and pomegranate.
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I LOVE hearing this! I’m so glad you liked it! We really like this peach mango juice, white grape, and Passion Fruit (Ceres brand is a good one!).
Can you use jelly instead of fruit juice?
You can’t, I’m sorry. Jelly would already be set and wouldn’t texturally work the same as fruit juice. I don’t think it would work well.
ok thanks
Super excited to try this. I do have a question though, you mentioned pineapple juice and the enzymes not allowing the jello to form. Would this happen with other acidic fruits such as citrus? I’m curious as i want to do a lemon strawberry. Thank you so much for posting this recipe. Stay safe and healthy during this time
Veronica – I think you’d be ok with lemon strawberry! I’ve used lime with cherry juice before and not had any problem. 🙂
Thank you for this recipe Emily! I have these emoji jello molds that have 32 molds and each mold holds 2tbsp each. I was wondering if this recipe will yield enough for me to fill all 32 molds? Thank you again!
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Hi, Jacob! I haven’t measured the exact volume to the tablespoon, but I think you’ll have just enough! With 4 cups of juice (32 Tbsp.) + a little honey, it should be just about the amount you’re looking for.
This is such an amazing recipe – thank you! Has anyone tried adding vodka or have a thought on how you might do that so you would have the right mix of liquid and Gelatin. Asking for a friend 😉
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Lindsey – I haven’t, but maybe someone else will chime in with a good idea for you! 🙂
Can this be made with fruit pectin? My husband and I own a jam company and have tons of pectin but no gelatin.
Kayla – I have only ever tried using pectin when making jam, so I haven’t tested this recipe using pectin. I believe the properties are different enough that it probably wouldn’t be a direct substitute. I’m so sorry!
This recipe is amazing!I just tried making my first batch last night! It’s the perfect texture and everything!I haven’t yet tried it but I bet it’l be amazing as my first ever homemade jello!
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YAY! I’m so glad!!!
This was amazing!!! Yours is the best!!!
Just yummy-licious 😋 I just had to thank you so much! Cuz I was able to recreate one of my husbands favorite recipes from childhood.
He said it had jello brand orange flavored, canned mandarin oranges and cool whip. I knew that I wasn’t going to make it with those ingredients.
So I went on the hunt for orange jello made with collagen. I had tried a couple others and they were just like a gummy. So I gave up for awhile. Then I looked again at different recipes and they were all saying the same thing. Except for yours… I’m like maybe because it has more juice in it that it just may work. And I’m SO GLAD that I tried it.
So I made your jello, juicing oranges and cuties. And I added some peeled cuties to the jello. And let it firm up. Then I made some whip cream: organic pasture raised heavy cream, maple syrup, vanilla, and squeezed some juice of a mandarin. I spread it over the top of the jello. He said it was delicious 😋
And that it wasn’t grainy like he remembered from his childhood. I’m so happy that I found your recipe for the jello. 💗
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Oh my goodness! What a sweet comment! I love that you were able to channel all those yummy creamsicle vibes into your own jello creation! Yum!
This is now my go-to recipe for homemade jello!Love it!She’s so JIGGLY!
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Ha! Right? I love the texture so much!
Thank you Emily for this yummy recipe! First batch came out fantastic using Tart Cherry Juice. Second batch came out cloudy using Pomegranate Juice?? Both were unsweetened. What could have caused the jello to become cloudy?
Anita – I’m so glad you liked it! I don’t think that you did anything wrong. In my experience, some juices are a bit murkier than others. If there’s any pulp or body in the juice (as I sometimes find with pomegranate juice), that can cause the cloudiness.
Hi Emily,
I recently started eating more Jello due to digestion problems (diverticulitis), and have been searching for a recipe without artificial ingredients. I tried your recipe today for the first time, and made the best “Jello” I have ever had! I made it only for myself (but my wife likes it too), so I divided the recipe in half ( 2 cups liquid). I used 1.5 oz of fresh squeezed lemon-lime juice with about 2 cups of water, and 4 tbs of Erythritol. Wow! How simple, natural and delicious. I can’t wait to expand the fruits and juices and also experiment with sweetener blends (Xilitrol, Erythritol, Stevia, Pruvia, etc). Thank you for sharing this recipe! Richard.
Richard – I’m so glad you loved it! It’s my favorite–so easy and tasty. I love your lemon-lime idea. I’m totally trying that!
I have continued to experiment. Another good variation is the lemon lime recipe with some fresh blueberries thrown in as it cools down (a dozen per bowl). Sweeteners now are: 1 tbs xylitol 2 tbs erythritol 1/2 tbs pyure also 1/4 tsp salt. Will throw in a fresh piece of pineapple for a test next time. Had no real luck taste-wise so far without the lemon-lime base. (want fairly low carb final results)
Thanks for sharing! I’m sure some other low-carb folks will so so glad to have this idea! 🙂
OMG! this was so easy! I always loved jello but wanted something healthier with no sugar. Used black cherry juice for the base and Tart cherry concentrate for the blooming part. Love that you don’t need to chill the juice.
Am thinking of adding VP Beauty Collagen to the next batch but saw that it has Pineapple powder, do you think that break down the jello?
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Yaaaaaay! I’m so glad you loved it! I’d think that because the pineapple powder has likely been heat-treated, you might be ok? And it’s probably such a small amount…I’d say it’d be worth a shot! (PS – I’d love to know how it goes if you give it a try!)
Sorry if you have had this question before, but can you make this with just water instead of fruit juice?
Eva – You technically could, but it would taste pretty awful. It would taste like beef gelatin powder + honey. I wouldn’t recommend it.
Is there a brand that you recommend for the gelatin? I used agar agar and it came out very gritty and with a bad taste. TIA
Ladan – Yes! If you scroll above the recipe card, I linked our favorite brands in the FAQ under the question “Where do you buy gelatin?” I linked to our exact favorite brands 🙂
Hello,
This recipe sounds delicious. Could I make it with grass-fed collagen instead of gelatin? I know you mentioned it behaves differently. However, were you actually saying it wouldn’t work?
Thank you in advance!
Stacey – Sorry for the confusion! When I said it behaves differently, I was referring to its structure and uses. Collagen can blend into hot or cold liquids, but it won’t gel the way that gelatin does. So it’s important that you use gelatin NOT collagen. Hope that helps!
It does indeedy, thank you! I’ll keep you posted.
I am going to try this recipe using fresh raspberries and bananas.
That sounds tasty! Hope you love it!
Hi Emily,
Do you think I could make this with flavored sweetened tea? I have a mango, hibiscus herbal tea that I would like to try.
Thanks for sharing a great recipe.
Ooh! That sounds tasty. I’ve never made it with tea, but it could be worth a try if you think it’ll be sweet enough for you!
You were right about the tea not being sweet enough. I fixed it by putting Trader Joe’s coconut whipped cream on top. This recipe has endless possibilities 😊, I feel like a mad scientist in my kitchen and the kids love ❤️ it.
Ooh! I bet the whipped cream was delicious! I’m so glad you’re having fun with the recipe–I LOVE hearing that! 🙂
Hi Emily,
Well, the recipe turned out super! I didn’t have fruit juice on hand, so I used diluted raw coconut water. I used a smidgin of Yacon syrup to add a bit of sweetness, layered a half of banana along with fresh raspberries; it was delicious.
Thanks so much!
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Oh good! I’m so glad it turned out for you!
I’d like to make my yogurt jell-o dish doing this method for a cleaner treat, so could I use half the hot liquid and then pour in cold (I use So Delicious coconut yogurt alternative) afterward? Hoping you know so I don’t risk wasting ingredients on a failed experiment 🙂
Pamela – I’m loving this idea! My mom used to make a yogurt/jello dish when I was little!
I haven’t tried this recipe with yogurt yet, but if I was going to, I’d follow a similar method that you’d use for a boxed mix. (Just like you said) So, I’d bloom the gelatin in juice as directed, then heat the remaining juice you plan to use as directed. Once you’ve mixed the bloomed gelatin and the steaming hot juice together and stir to dissolve. Then, you’d stir in the yogurt.
I would *love* to know how it turns out if you give it a try! I’m sure others would love to try it, too! 🙂
Emily,
It worked! I made a banana spice custard with Greek yogurt, but I am going to try it with strawberry puree and the So Delicious Coconut alternative. I found the Greek yogurt to be a little sour since I don’t like to add refined sugar, and of course I’m still experimenting with the ratio of gelatin.
Oh, hooray! I’ve been wondering how it went! THANK YOU for following up with me! 🙂
I can’t wait to try this recipe out! I like in the UK and they do not have the V8 fruit/veggie juice you recommended. I do have a vitamix though. Could I blend carrots, peaches and mangos? Or does the pulp have to be out for it to work? I’d like to sneak in more veggies if possible– so if I can just blend spinach apples and strawberries (I’m dreaming up loads of concoctions!) this could be a great way to add some nutrients for the kids. Thanks for your help!
Joy – At least the first time you make it, I’d recommend using just juice–no pulp–so you’re sure you have the hang of the recipe and that it sets up properly.
One reader made this with mango nectar (which has the pulp) and said it was a little less set than she’d have preferred. Another did a similar thing with homemade purees and it didn’t set quite enough. You could possibly compensate by adding more gelatin, but you’d have to strike the right balance so it ends up as gelatin and not more set (fruit snack texture).
Several people have tried adding fruit to the gelatin with good success, though!
Hope you love it!
Thank you for a great recipe Emily!!!I’m a BIG jello fan so when I saw this recipe I was sooo happy!!!!I’ 11 years old and love to bake and decorate cakes. Hoping to have a baking blog REALLY soon.AAAAND I’m a christian ( I love you Jesus!!!)Thanks again!!!❤️Have a blessed day!
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Oh fun! Thanks for taking the time to leave a review! Best of luck on your new blog!
Thanks for the tips! I made my first batch of
Gummies today and came searching for what I did wrong online and came to your recipe. Mystery solved. I used organic pineapple juice and now I know why it didn’t ever set properly. Now I know I just need to pick a different juice to try!
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So glad I could help! I hope the next batch works like a charm!
Do you think I could make this with flavored sweetened tea? I have a mango, hibiscus herbal tea that I would like to try.
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That does sound like a tasty combination! Another reader recently made it with herbal tea and said it wasn’t quite as sweet as they’d hoped. But if yours is sweet enough, feel free to go ahead!
Hi, Emily, my name is Annabelle.
I am a blind woman who absolutely loooooooooooooooooooooooooves to cook! And I’m one of those girlies who absolutely loooooooooooooooooooooooooves anything sweet! I guess you could say I’m a sweetoholic! This being said, I wonder if Jello could be made with plain gelatin, juice, fruit puree and water? What I would do is, I’d add the gelatin to a bowl with a cup of juice, let it sit, then add boiling water to let it “bloom” as you would say. Then, I would add it to the cold juice and fruit puree, then whisk together. Last time I tried this, I ended up with more of a fruit sauce than jello-like consistancy. Perhaps I didn’t let it sit and bloom. That’s interesting. I never knew gelatin powder could bloom. I thought it would just dissolve in any liquid. For the first time when I made Jello at home, I used Giusto’s Vitagrain (I hope I spelled that right) plain gelatin, which I buy from Market Of Choice in Eugene, Oregon. I go there to buy stuff in bulk. To that, I added mangos and peaches, which I pureed in my Kitchenaid Blender. Next, I added a cup of Langer’s Mango Peach Juice. And of course I have the boiling water, 1 cup of boiling water. That’s when the Jello became fruit sauce. What should I do to prevent that from happening again?
Annabelle – Hi! Nice to “meet” you!
I haven’t made this gelatin with fruit puree yet, but here’s what I’d do if I were going to. First, I’d make sure that the volume of the liquid ingredients (the puree and the juice together) wasn’t greater than 4 cups total so that the ratio of liquid ingredients to gelatin stays the same. 4 cups of liquid + 2 Tablespoons unflavored gelatin powder. For this example, let’s say we’re using 3 cups juice + 1 cup fruit puree.
I’d probably bloom the gelatin in 1/2 cup of the cold or room temperature juice for 3-5 minutes. Once it’s thick and feels like lumpy applesauce, you’re ready to add the other ingredients. (This thickening of the gelatin in cold liquid is the blooming step. Gelatin will not bloom when added to hot water.)
Then, you’d heat the remaining 2 1/2 cups juice in a saucepan until it’s almost boiling.
Remove the hot juice from the heat, and add the bloomed gelatin and honey or agave (if using) to the hot juice and whisk, whisk, whisk until it’s completely smooth and dissolved. Then, you could stir in your 1 cup fruit puree.
Several readers who have made this using added fruit or fruit puree have mentioned their gelatin can end up softer set. For some folks, that’s because they’ve ended up adding a lot more fruit puree so the liquid to gelatin ratio is off. For others, it’s simply because the puree they are using is thicker, so it would require more setting power in the form of more gelatin. You could experiment with adding more gelatin powder for a more firm set, just know that a little goes a long way.
Again, I haven’t tried it myself, but I think that following the steps of blooming the gelatin in cold liquid, then adding it to hot liquid can help activate and set the gelatin. Another thing to consider is that I’ve used Knox gelatin or Vital Proteins Unflavored Beef Gelatin (in the green container–not their protein powder!). There could be some variation with the variety of gelatin powder you’re using as well.
I wish you the VERY best of luck and hope you’re able to come up with a version you LOVE!
For example, when I made butterscotch pudding from scratch, I made it with this recipe:
You’ll Need:
1 ½ cups whole milk
1 ½ cups heavy cream
1¼ cups butterscotch chips
1½ tablespoons gelatin
You Do:
1. Place ½ cup of the milk in a small, heavy-bottomed saucepan and sprinkle the gelatin over. Let sit for 5 minutes in the cold milk, allowing the gelatin to bloom, while you gather your containers and the rest of the ingredients.
2. When everything is gathered, heat the milk very gently over low heat just until the gelatin is dissolved. (Dip your thumb and forefinger in the warm-ish
milk and rub them together. You won’t feel any granules when they are fully dissolved.)
3. Meanwhile, melt the butterscotch chips on the stovetop over low heat.
4. Make sure to stir the melting butterscotch so it won’t stick to the bottom and burn.
5. Pour the remaining milk and the cream in the bowl of a stand mixer.
6. Using the whip attachment, mix until very smooth, then with the motor running, pour in the gelatin-milk mix.
7. After they’ve cooled slightly, slowly add the melted butterscotch chips, and mix until smooth.
8. Pour immediately into your containers and place in the refrigerator. Let sit for at least two hours.
9. Serve and enjoy!
When I made this the first time, 1. It was like drinking butterscotch milk with grains of rice inside. Probably because we didn’t let the gelatin sit before turning the heat on.
2. It tasted amazing, but it didn’t thicken like pudding. Instead, what was supposed to be a smooth, thick texture, turned out to be runny with rice-like beads in the bottom of the bucket.
I think you’re right! Hopefully this helps solve the problem! 🙂
Hi Emily,
Having problems finding beef gelatine on Amazon. Do you think I can you collagen peptides instead?
Collagen peptides will NOT work in this recipe, I’m sorry! You really do need gelatin. Hopefully you’ll be able to find some soon!
Have made this several times. It always turns out. I pureed a mango and diluted with a pineapple coconut juice and it was delish. The mixture was very little pineapple juice, mostly mango. I thought it might not jell because I had forgotten pineapple juice was not recommended, but it was great. I just made a batch with lemon juice, coconut water and stevia. Waiting for it to jell . Love this recipe, very GAPS friendly 😊
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I’m so glad you love it! Your flavor combinations sound AMAZING. I’m totally inspired!
Thank you for this lovely treat. My first attempt was a success with your helpful tips. Instead of juice, I used an electrolyte powder called DripDrop per it’s instructions, dissolving it in cool water before adding at the end. Perfectly sweet and a great way to add extra nutrition to a simple dessert.
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Ooh! That sounds like a great idea! I’ll have to try that!
Thank you for this recipe! I haven’t made jello in about 15 years! But this I will try! I love how easy it is :0)!
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Hope you love it Angelica!