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How to Make Healthy Homemade Jello

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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!) 

Three dessert bowls of healthy homemade Jello with fresh fruit.

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 homemade jello recipe (and why I think you and your kids will, too!)

Two dessert glasses of healthy homemade Jello (homemade gelatin)
Close up view of homemade healthy jello (homemade gelatin)

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 –>

Close up view of dessert glasses filled with healthy homemade gelatin (homemade Jello)

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. 

Close up view of homemade healthy jello (homemade gelatin) topped with coconut whipped cream

NOTES & FAQ FOR HOMEMADE GELATIN:

WHAT KINDS OF FRUIT 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 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)

WHERE DO YOU BUY GELATIN? I like Vital Proteins brand grass-fed 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 (like agar agar) 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…

Close up view of homemade healthy jello (homemade gelatin)

HELPFUL INGREDIENTS + TOOLS FOR THIS HOMEMADE JELLO RECIPE:

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Three dessert bowls of healthy homemade Jello with fresh fruit.

How to Make Healthy Homemade Jello


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  • Author: One Lovely Life
  • 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

Scale
  • 4 cups of juice (See notes)
  • 2 Tbsp unflavored beef gelatin* (such as Vital Proteins or Great Lakes. Do NOT try with collagen or protein powder.)
  • 2 Tbsp honey or agave (optional)

Instructions

  1. Add 1/2-3/4 cup of the juice to a bowl or liquid measuring cup and sprinkle with gelatin powder.
  2. 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.
  3. Pour the remaining (3 1/4- 3 1/2 cups) juice into a medium saucepan. Heat over medium heat until almost boiling.
  4. Remove from heat and stir in honey (if using) and the bloomed gelatin mixture. Stir to dissolve.
  5. 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.
  6. 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.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: dessert
  • Method: stovetop, refrigerator
  • Cuisine: American

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248 Comments

  1. 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?

    1. 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.

  2. 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.

    1. 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!

      1. 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)

  3. 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?






    1. 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!)

    1. Eva – You technically could, but it would taste pretty awful. It would taste like beef gelatin powder + honey. I wouldn’t recommend it.

  4. 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

    1. 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 🙂

  5. 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!

    1. 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!

  6. It does indeedy, thank you! I’ll keep you posted.
    I am going to try this recipe using fresh raspberries and bananas.

  7. 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.

      1. 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.

  8. 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!






  9. 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 🙂

    1. 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! 🙂

      1. 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.

  10. 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!

    1. 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!

  11. 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!






  12. 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!






  13. Do you think I could make this with flavored sweetened tea? I have a mango, hibiscus herbal tea that I would like to try.






    1. 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!

  14. 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?

    1. 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!

      1. 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.

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