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
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.
Thanks for this recipe! Turned out perfecto! 🙂 My 5 y/o and I really enjoyed it!
Oh, that’s awesome to hear! So glad you loved it!
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!
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’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?
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?
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!
I used apple juice, gelatin and honey and this turned out great and the kids loved it!
Yum! That sounds delicious! 🙂
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! 😊
Delicious! Spilled half on the floor though, so we’ll try to make it again! 🙂
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 🙂
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.
Oh good! I was thinking of you as I made a batch for us yesterday. So glad you liked it! 🙂