Homemade Jello

Jello is a fun, kid-friendly treat.

purple jelloEspecially this homemade version, which is made without the artificial colors and flavorings found in the brand-name variety. In fact, these sweet and gelatinous squares are so easy to make, I’m surprised the boxed variety is so popular! All you need is 100% juice and grass-fed gelatin to make these quick and easy treats at home, and it’s no more time consuming than the original.

Gelatin is thought to support skin, hair and nail growth, and may be helpful for joints and joint recovery. It’s also a great dietary source of collagen, as well as a source of protein, so when it’s paired with 100% fruit juice with no added sugars, this is the type of Jello you won’t mind feeding to your family. (Unless, of course, you’re a vegetarian–> I’m trying to perfect a vegetarian version of this next!)

Hope you enjoy this fun, jiggly snack!

Homemade Jello
fills a standard loaf pan

Adapted from Wellness Mama

Ingredients:

1 3/4 cups 100% fruit juice, divided
1/4 cup boiled water
1 tablespoon grass-fed gelatin

Directions:

To begin, you’ll want to “bloom” the gelatin in a bit of cool or room-temperature fruit juice, to ensure a smooth and even end result. In a medium mixing bowl, sprinkle the tablespoon of gelatin over 1/4 cup of the fruit juice (I used 100% organic grape juice for this batch), and whisk well until the mixture starts to thicken.

making homemade jello

Once the mixture is nice and thick, pour the 1/4 cup of hot (just boiled) water over it, and whisk well to dissolve evenly. When the mixture is smooth, add in the remaining 1 1/2 cups of fruit juice, and mix well to combine.

Pour the mixture into a standard loaf pan, greased or lined with parchment paper to prevent sticking, and place in the fridge to set for at least 2 hours.

making homemade jello

You’ll know it’s done with the top is firm to the touch!

making homemade jelloSlice into squares and serve immediately, or store in the fridge in a sealed container until ready to serve.

4.75 from 12 votes
Print
Homemade Jello
Prep Time
5 mins
Total Time
5 mins
 

A quick and easy homemade gelatin snack, with no added sugar.

Course: Dessert
Servings: 8
Calories: 35 kcal
Author: Detoxinista.com
Ingredients
  • 1 3/4 cups 100% fruit juice , divided
  • 1/4 cup boiled water
  • 1 tablespoon grass-fed gelatin
Instructions
  1. To begin, you'll want to "bloom" the gelatin in a bit of cool or room-temperature fruit juice, to ensure a smooth and even end result. In a medium mixing bowl, sprinkle the tablespoon of gelatin over 1/4 cup of the fruit juice (I used 100% organic grape juice for this batch), and whisk well until the mixture starts to thicken.
  2. Once the mixture is nice and thick, pour the 1/4 cup of hot (just boiled) water over it, and whisk well to dissolve evenly. When the mixture is smooth, add in the remaining 1 1/2 cups of fruit juice, and mix well to combine.
  3. Pour the mixture into a standard loaf pan, greased or lined with parchment paper to prevent sticking, and place in the fridge to set for at least 2 hours. You'll know it's done when the top is firm to the touch!
  4. Slice into squares and serve immediately, or store in the fridge in a sealed container until ready to serve.

Notes:

  • You can use any type of juice you want for this recipe, either fresh-squeezed or bottled. (Preferably BPA-free with no sugar added.)
  • For a truly sugar-free version (i.e. no fruit sugars) you could make this with water and lemon juice instead of the fruit juice, and sweeten with stevia, to taste.
  • For added texture and fiber, you could probably add in some fresh fruit before setting in the fridge.

Reader Feedback: Have you ever made homemade Jello from scratch? Now that I’ve tried it, I can’t believe how easy it is!

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Comments

Linda

Most recipes just say grass fed gelatine so it’s all very misleading and no one has been that specific.
It should be clarified as it’s such a waste of money otherwise when all you want is an organic grass fed jelly (I’m British!!)

Jean

Do you have a recipe for making a dry fruit gelatin mix. I want to use in a recipe for green tomato jelly and I will not use jello? Thanks so much. Jean

coryann

Hi! I’ve tried your recipe a few times and they have always come out perfect. I made it last night and it never set! I used grape/orange juice (have done this before and its been fine) but after i poured it in the pan i added sliced bananas quickly mixed and put in the fridge. BUT it never set! What did I do wrong!! Help please! Thank you!

Coryann

Kayla

Hi, I noticed that the recipe states to use 1 Tbs. gelatin but in the picture it looks like you are pouring in 1/4 Cup gelatin. Am I seeing that wrong? I just want to be sure before I make the jello.
Thank you! 🙂

    Megan Gilmore

    Nope, that’s just what my tablespoon looks like. 🙂

Erica

How long will these last in the fridge? I have them cooling there now….thanks for the recipe!!

Melissa

Gelatin has to be the most disgusting product ever to exist. Pectin is an excellent alternative; not only is it derived from fruit rather than animal ligaments and hooves, it makes AMAZING “Jello”

    Theresa

    Is there a pectin that you would recommend? And have you used pectin in this recipe? Thank you

Chantelle

Yum! Mine turned out great. Does anyone know how long it’d last in the fridge? I.e. shelf-life? Thanks

barb

Megan, can you tell us why you prefer the “beef” version of the gelatin over the “porcine”? The containers look deceptively the same…just wondering if there is a real difference or it’s just a matter of personal preference. Thank you! Great recipes on this site, by the way.

Hibhouba

Instead of the powder gelatin, I have gelatin sheets. How many sheets should I use?

Rachel C

Thanks for the great recipe! You don’t need to line your pan if you use a glass or Corningware. 🙂

Dianne

your receipe will not print, 4 times clicking the print and nothing. can you help

    Megan Gilmore

    When you click the print button, it opens a new window with a printer-friendly recipe format. You will still have to select the “print” option from your internet browser to send that page to your printer.

Brianna

Do you scrape the foam off the top because it did not disappear after mine thickened in the fridge? Thanks!

Laurie

I wanted to make a larger batch for a party. What would be the best way to do this.

Darian

Can you make this in individual size molds?

Recovering Food Junkie

Thanks a lot for this recipe!! I love gelatin desserts but hate the toxic ingredients in Jello.

I love to chill hibiscus tea, it has a sweetly sour, fruity taste and is delightful when sweetened with honey, and it has a beautiful, naturally red color. Since I’m in the habit of brewing and chilling this tea, I’m going to experiment with hibiscus gelatin, using freshly brewed, hot hibiscus tea in lieu of hot water, and an already chilled batch in lieu of cool juice. I would imagine it will blend well with any sort of berry, cherry or grape, so after experimenting with the hibiscus tea, if it works out, I’ll try mixing fruits into it later on.

If anyone else is keen to try this, I would advise you to first research the medicinal qualities of hibiscus before consuming. It has many nutritional benefits, is widely consumed in various countries and is probably fine for most folks, but also has some medicinal effects, including headache remedy, mild diuretic and might have some effect on hormones in some cases, so do not consume without first discussing with a qualified herbalist/natural health practitioner (or midwife) if you are pregnant, diabetic, or taking allopathic medications. I personally have not experienced any unpleasant side effects or drug interactions using hibiscus, but everyone is different, so it’s good to do your own research first.

In closing, you can use your own preferred sweetener with this, it need not be honey- that’s just my personal trip, I dig honey. Also keep in mind that the lovely red hibiscus tea will leave a blue stain on white stuff, so guard your doilies!

Rose

I’m useing Aspen Naturals 100% grass fed gelatin 250 bloom and it will not thicken as pictured. It’s like soft egg white peaks. How long shall I whisk? So far I’m in at 15 minutes. Thank you.

Holly

Love this recipe. Will definitely be trying. Any idea how long it lasts in the fridge? Thanks!

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