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
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 🙂
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! 🙂
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.
Oh, hooray! I’ve been wondering how it went! THANK YOU for following up with me! 🙂
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!
Oh good! I’m so glad it turned out for you!
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.
Ooh! That sounds tasty. I’ve never made it with tea, but it could be worth a try if you think it’ll be sweet enough for you!
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.
Ooh! I bet the whipped cream was delicious! I’m so glad you’re having fun with the recipe–I LOVE hearing that! 🙂
It does indeedy, thank you! I’ll keep you posted.
I am going to try this recipe using fresh raspberries and bananas.
That sounds tasty! Hope you love it!
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!
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!
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
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 🙂
Sorry if you have had this question before, but can you make this with just water instead of fruit juice?
Eva – You technically could, but it would taste pretty awful. It would taste like beef gelatin powder + honey. I wouldn’t recommend it.
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?
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!)
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.
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!
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)
Thanks for sharing! I’m sure some other low-carb folks will so so glad to have this idea! 🙂
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?
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.