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
juice has to much sugar for diabetics was looking for other way to flavor the gelatin.
Sandra – I’m not sure what you had in mind for using as a liquid, but you could certainly try with a more diabetic-friendly juice blend, such as a lite/sugar-free/reduced-sugar lemonade or juice cocktail.
Wow, thanks so much for sharing this recipe! I made it with apple juice and it’s so good. A fun and easy way to get more healthy gelatin in the diet! <3 Shared with family and friends.
This was great! I made it last night and was skeptical it would work just because of how simple it was… but it did! I was so excited — I grew up on box Jello but haven’t eaten it for years because of all the additives and artificial flavorings/color, and now the possibilities seem endless 🙂 I had no idea you could make it with such simple ingredients. I found this recipe because I was searching for a solution to days of an upset stomach from an allergic reaction and craving warm jello my mom used to make us when we were sick. I had a mug last night and the chilled cubes this morning with my 6yo who was delighted to have jello as a breakfast side (which I didn’t mind because it’s basically just juice!) Thank you for sharing!
Virginia – I’m SO GLAD this was what you were looking for and that it could provide some comfort after an allergic reaction. (I’m so sorry!) Thanks so much for taking the time to leave such a thoughtful, kind review!
Can you freeze this?
Lindsay – Jello doesn’t freeze well. I’m sorry!
Hi! I need to make jelly for recovery for an upcoming surgery and I was wondering, can this be made with maple syrup? Thanks so much!
Hi Eve! Yes, you can make it without the syrup. The syrup or honey is only added to help bring the sweetness of the juice back up to base level after adding the gelatin. You may notice the flavor is less vibrant than the straight juice, but it should still work!
Probably a stupid question but I have Sure Jell that I’m using to make Jam’s and Jelly’s, will this work as well or is it just to thicken for Jams/Jelly’s? I did notice (after I bought it) that it has other preserves such as Dextros so eventually I’ll probably lean from it for Jams/Jelly’s too but I thought I at least ask. I hate wasting stuff.
Not a stupid question! I hate food waste too. Sure Jell is pectin, rather than gelatin, so it won’t work for making jello/gelatin. The properties aren’t quite the same, so it won’t set up as firmly and your preparation process would require much more sugar to work. Best to stick with gelatin here.
If I want to enhance the color, can I use safe food coloring like Watkins?
I would think so! Just keep in mind that the dye will not be working with a blank slate like it would when working with white frosting. It will be interacting with the color of the juice. So using something like red dye to enhance red juice would work better than trying to dye yellow juice blue, for instance.
Hi, I’m not sure if this is possible but I’m allergic to all fruit and some raw veggies (late in life allergy due to autoimmune issues) and I was wondering if you could suggest anything else that could be a possible substitute for the juice? I have been trying to brainstorm but besides mint, I couldn’t think of anything. Cooked beets or corn would probably taste gross…or…🫣🤷🏻♀️
Hi Andrea! I haven’t tried this myself but several readers have had good luck with tea!
How about coffee or an herb tea?
Herbal tea works!
Hi! How would I adapt this to make “healthier” Jell-O shots?
I don’t drink, so I’m not a great resource for this. I’m sorry!
Is there a non-meat gelatin that can be used?
Hi! Gelatin is a meat-based protein, so there isn’t a vegan option. You can google recipes that use agar-agar though!
You can find kosher vegan jello on Amazon
How long does this stay fresh in fridge
I usually aim to finish it within 5 days, though it can last up to 7.
I never made home made jello before and got the idea from a prenatal book when I was pregnant, also where I learned about the benefits of gelatin. I also loveee jell-o but hate the additives and never found a decent clean brand jello. I have made this recipe about 5 times now throughout pregnancy and postpartum and I am in love! This was the best recipe I have tried among others, thank you so so much!!
I’m so glad it’s been helpful for you! We love it SO MUCH.
I must say, I was delightfully impressed by this recipe! I accidentally bought too large of a watermelon and hate wasting, so I juiced it, added a little lemon, mint, and a touch of honey – made for a refreshing jello during summer 🙂 Thanks for the recipe!
I’ve also made this with this excess juice that came out if a watermelon! So refreshing!
That sounds delicious! Thanks for sharing Joanna!