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. 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
- 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, 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).
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 grass-fed)
- 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
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)
Can I do this 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 it’s regular flavor. Again, it’s totally up to you!
- 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!
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!)
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!