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. (Bonus: it’s 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 from scratch, y’all!). And I don’t feel one bit bad about it.
Gelatin can be a great healthy snack or healthy dessert. It tastes great, it’s easy to make, and there are even some health benefits, too!
Here’s why I love this healthy jello recipe (and why I think you and your kids will, too!)
- IT’S EASY TO MAKE. If you can stir, you can make this recipe!
- IT’S FRESH-TASTING, BRIGHT & BEAUTIFUL WITHOUT ANY DYES OR ADDITIVES. All the color is from the beautiful natural colors of the juice you choose. Plus, there’s no refined sugars, artificial flavors, food dyes, artificial colors, 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.
Here’s all you need to get started on a batch of healthy homemade Jello…
Simple Ingredients To Start
So, what’s in homemade Jello recipe? Just 2-3 INGREDIENTS! Let’s take a look:
- Juice. The base of this homemade jello is fruit or veggie juice! I’ve made this jello with all different flavors of 100% juice, fruit and veggie juice blends, light juice, etc. You can even use green juice, if you prefer.
- Grass-Fed Beef Gelatin. The key ingredient for this jello recipe is grass-fed beef gelatin. Note that this is NOT gelatin protein powder, collagen protein powder, etc. We recommend brands like Vital Proteins Grass-Fed Beef Gelatin or Great Lakes Grass-Fed Gelatin.
- Maybe: A Little Natural Sweetener. Since the gelatin will dull some of the sweetness of the juice, I recommend adding 1-2 Tablespoons of honey or agave syrup to the juice to bring it back up to its usual vibrancy. (You can also use cane sugar, if you like for AIP!)
What Kind Of Juice Works?
Almost any flavor of juice can be used for homemade gelatin! I recommend 100% fruit or fruit/veggie blend juices. The only exception is fresh pineapple juice. (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)
If you’re aiming for a certain color (for a party or special occasion), you can also even use store-bought sweetened juices like fruit punch or lemonade, though they’ll have added sugar.
How To Make Homemade Jello, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Bloom The Gelatin. Pour 1/2 cup of the juice into a liquid measuring cup or small bowl. Sprinkle gelatin powder over the juice and stir to combine. Set aside for about 5 minutes while you heat the juice. The gelatin will thicken up significantly during this time, and should be VERY thick and grainy looking.
- Heat The Remaining Juice. While the gelatin blooms, add the remaining 3 1/2 cups of juice to a medium saucepan and heat over medium-high heat until steaming. (It doesn’t need to come to a boil or simmer, but should be VERY hot.)
- Melt The Bloomed Gelatin. Add honey/sweetener (if using) and the bloomed gelatin to the hot juice and stir to dissolve completely. This is a crucial step, so make sure it’s completely dissolved!
- Set. Pour gelatin mixture into a 2-quart ceramic pan (8×8, 9×9, or 11×7 works!) or heat proof containers and cover the pan with plastic wrap. Chill at least 3-4 hours or until set completely.
- Serve & Store. Enjoy once it’s set or store in the refrigerator. My recommendation for the best texture/flavor is to enjoy within 4-5 days, though it usually won’t spoil or break down until the 7-10 day mark.
How To Make Jello With Fruit
If you want to make homemade jello with fruit, this recipe should work for that, too. Just like when you make boxed jello, you’ll want to let the jello set partially before adding the fruit. So, follow the recipe through step 3, then add the gelatin to your container. Chill the jello for about 1-1 1/2 hours before stirring in the fresh fruit or frozen fruit. You want it to be roughly an egg white consistency (not fully set!) before adding the fruit. The exact time will vary based on the container size and the temperature of your refrigerator.
Collagen vs. Gelatin
To be super clear: you cannot use collagen powder to make jello. You need gelatin powder for this recipe. Collagen and gelatin are great sources of protein and known to benefit digestion, gut health, hair, skin, nails, and joint health. 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.)
FAQ + Tips And Tricks For The Best Homemade Gelatin
CAN I USE SOMETHING BESIDES JUICE FOR JELLO? This recipe was specifically formatted to work with fruit juice or vegetable juice, but some folks have also made it with herbal tea with decent results.
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 (like agar agar) might be helpful if you need a vegan version.
CAN I MAKE JELLO WITHOUT ANY ADDED SWEETENER? It’s totally up to you and your taste preferences. Some juices are sweeter than others. I 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!
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.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Healthy Homemade Jello recipe. I can’t wait to hear how it goes!
How to Make Healthy Homemade Jello
Ingredients
- 4 cups of juice See notes
- 2 Tablespoons unflavored beef gelatin* such as Vital Proteins or Great Lakes. Do NOT try with collagen or protein powder.
- 2 Tablespoons honey agave, or cane sugar (optional)
Instructions
- Bloom The Gelatin. Pour 1/2 cup of the juice into a liquid measuring cup or small bowl. Sprinkle gelatin powder over the juice and stir to combine. Set aside for about 5 minutes while you heat the juice. The gelatin will thicken up significantly during this time, and should be VERY thick and grainy looking.
- Heat The Remaining Juice. While the gelatin blooms, add the remaining 3 1/2 cups of juice to a medium saucepan and heat over medium-high heat until steaming. (It doesn’t need to come to a boil or simmer, but should be VERY hot.)
- Melt The Bloomed Gelatin. Add honey/sweetener (if using) and the bloomed gelatin to the hot juice and stir to dissolve completely. This is a crucial step, so make sure it’s completely dissolved!
- Set. Pour gelatin mixture into a 2-quart ceramic pan (8×8, 9×9, or 11×7 works!) or heat proof containers and cover the pan with plastic wrap. Chill at least 3-4 hours or until set completely.
- Serve & Store. Enjoy once it’s set or store in the refrigerator. My recommendation for the best texture/flavor is to enjoy within 4-5 days, though it usually won’t spoil or break down until the 7-10 day mark.
Notes
- Gelatin. You must use unflavored beef gelatin for this recipe, not protein powder, collagen, or gelatin-based protein powders. ONLY gelatin will work.
- Juice. Almost any flavor of juice will work for homemade jello! I recommend 100% fruit or fruit/veggie blend juices. The only exception is fresh pineapple juice. (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 passion fruit.
- Nutrition. the exact nutrition facts will vary based on what juice/juice blend you use. Please consider this an estimate (calculated with a 100% juice peach-mango fruit & veggie juice blend)
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/healthy-homemade-jello/Recipe originally shared January 2019. Fully updated with more detailed notes, step-by-step photos & new video and republished January 2025
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.
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
I bet hibiscus is amazing! I’ll have to try that!
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’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 type of collagen do you buy to add to your smoothies.
Thank you for your amazing recipe.
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?!
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 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!
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!
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
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.
Oh, I’m so happy to hear that!!! So glad you enjoyed it!!!
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.