Make homemade Jello with just 2 simple ingredients! This version is sweetened with 100% juice and can be stirred together in minutes.
Whether you’re trying to sneak more grass fed gelatin into your day (here’s a research study I found interesting in regards to gut health), or you want to make a fun snack for kids, this jello recipe couldn’t be easier.
It makes a fun, jiggly dessert and is naturally gluten-free.
Ingredients You’ll Need
All you need is gelatin and fruit juice to make jello at home. I use grass-fed gelatin for potentially a higher nutrient content, but any gelatin powder will give you a jiggly Jell-O copycat.
If you need a vegetarian recipe, try my Vegan Jello which is made with agar agar, instead.
The fruit juice you use for this recipe will determine the flavor. Grape juice or an option mixed with apple juice will give you the sweetest results.
Juices that may not work for this recipe are pineapple, papaya, mango, or kiwi juices. The enzymes they contain may break down the gelatin protein, so it won’t set.
If you use pure cranberry juice or pomegranate juice, you may want to add 1 to 2 tablespoons of honey into the warm mixture for sweetness. You can taste and adjust as you go!
How to Make Homemade Jello
1. Bloom the gelatin.
In a large bowl, add a 1/2 cup of the fruit juice and sprinkle the gelatin over the top. You’ll quickly see the mixture start to wrinkle and thicken. Whisk it briefly to make sure all of the gelatin has bloomed.
2. Stir in hot liquid.
Next, add a 1/2 cup of boiled water to the bloomed gelatin. I use water because it’s easy to boil in a tea kettle. Alternatively, you can boil an extra 1/2 cup of fruit juice in a small saucepan, for a more concentrated and slightly sweeter flavor. In this case, you’d use 4 cups of fruit juice in total.
Whisk well until the mixture is liquid, with no visible chunks. You may see a bubbly foam start to form on top. Use a slotted spoon to scoop excess foam from the top. (The foam will not settle as the jello sets.)
3. Mix and chill.
Whisk the remaining 3 cups of fruit juice into the bowl. It’s okay if you see some bubbles on top of the mixture.
Prepare an 8-inch square pan by lightly spraying it with oil, then press a piece of parchment paper into the bottom. This will ensure the jello is easy to remove later. Use a slotted spoon to remove any excess bubbles on top, if you like.
Pour the liquid into the prepared pan, then place it on a flat shelf in your fridge. It will take roughly 4 hours for the jello to set, so be patient!
4. Slice and enjoy!
Once you can touch the top of the jello and it feels firm, it’s ready to slice into squares. You can use the parchment paper to lift the jello out of the pan or slice it directly inside the pan.
Jello is slightly fragile, so don’t be surprised if it cracks slightly as you remove it from the pan. This ratio of juice to gelatin is quite wiggly, without being too firm and without much gelatin flavor.
If you prefer to make a Jello “jiggler” that you can cut out with cookie cutters, try using a 1/2 cup less juice. It’s such an easy recipe to prepare, you can adjust it as you see fit each time you make it.
Leftover jello can be stored in an airtight container in the fridge for up to 2 weeks.
Looking for more easy fruit-based desserts? Try Fruit Compote, Vegan Strawberry Ice Cream, or Blueberry Crisp.
Homemade Jello
Ingredients
- 3 ½ cups 100% fruit juice (divided)
- 2 tablespoons grass-fed gelatin
- ½ cup boiled water (or use boiled fruit juice)
Instructions
- Add ½ cup fruit juice to a large bowl and sprinkle the gelatin over the top. Use a whisk to briefly mix; it should thicken quickly.
- Pour the boiled water into the bowl, and whisk until smooth. There should be no visible chunks, and bubbles will start to form on top. Whisk in the remaining 3 cups of fruit juice.
- Prepare an 8-inch square baking dish by lightly spraying it with oil, then press a piece of parchment paper into the bottom of the pan. Pour the jello liquid into the pan and use a slotted spoon to remove as many bubbles from the top as possible. (This is just for looks, so no need to be perfect about it.)
- Place the pan on a flat shelf in the fridge to chill until firm, about 4 hours. Once it feels firm to the touch in the center, you can slice it into squares and serve. Leftovers can be stored in an airtight container in the fridge for up to 2 weeks.
Notes
Nutrition
If you try this homemade jello recipe, please leave a comment and star rating below letting me know how you like it.
I started making my own jello for my daughter when we found out that she has celiac disease. She was only 4,so it was difficult to find scd kid-friendly recipes, but this jello certainly fits the bill. And, it’s so easy!
I love making my own jello! I usually make it with fresh squeezed orange juice, or kombucha I’ve brewed myself (per this recipe: http://www.cheeseslave.com/kombucha-jello/). Sometimes I also add gelatin to smoothies <3
Hi Megan,
I am a big fan of your recipes and this jello is definitely one I can’t wait to try.
My daughter recently had a baby and I am here in town for a few more days and wondering what kind of recipes you might recommend for fixing ahead of time and freezing that will make it easier for her when I leave. Whatever suggestions, would be greatly appreciated.
Thank you for this recipe! I haven’t made jello in about 15 years! But this I will try! I love how easy it is :0)!
You can also make this vegan with agar agar in place of gelatin same measure if your using powdered
The vegan version, with agar, has been around for ages~ It’s delicious!
Awesome recipe. I too use agar agar as a vegetarian option. 1 tsp per 400mls liquid 😉
Thanks, I seldom make jello because it’s so filled with sugar, now I can make a healthy versions. Thanks a million.
Colleen
Thank you for posting this! I really need to add more gelatin into my diet and this jello recipe is the easiest one I’ve seen yet. Now, I have no more excuses! 🙂
I remember wanting to eat jello so much as a kid, but our mother never allowed us, because she was scared of that cow disease.
It looks so easy, I think even I can try out this recipe 🙂
The idea of eating Jello rarely occurs to me, let alone making it. But I am glad to know how to do it, and especially in a healthy way. If I had young children I would definitely be making this.
I’d love to try this!! Where can I find the gelatin? And does it have a taste?
I order mine from AzureStandard.com, you can also google it. It really doesn’t have any flavor. I mix 1 tsp. gelatin with 1 tsp. cacao powder and 1-2 tsp.coconut sugar, add 1/4 cup cold water, stir, then add hot water to make hot chocolate. It makes it creamy, so people that can not have dairy can still have a delicious cup of hot chocolate. I’ve also used it with Blue Lotus Chai Rooibos MASALA CHAI.
This recipie is the simplest I’ve ever made! #must try
Same as Natalia said – I’ve made a vegetarian version using agar. You can buy it at health food stores. The only thing you have to be aware of is that the measurements are different for different forms of it (powdered, flaked, bars, etc.). Agar is also called kanten or carrageenan. You’ll see carrageenan is actually used A LOT in food products!
If agar is actually carrageenan, then that makes it carcinogenic based on a research that was published earlier this year. A movement is also underway to bring in legislation to label products that contain carrageenan, and there is a website that now lists products that might be GMO-free and all organic but still contain carrageenan.
Regardless, I’m gonna try this version today! Thanks.
Agar is NOT Carrageenan, though they are both made from red seaweed. Carrageenan is a processed form.
“Several studies in the early 2000s suggested that a certain type of carrageenan — degraded carrageenan, which has been hydrolyed, or broken down by acid — could cause gastrointestinal problems, including cancers. The degraded type is not typically used in food. In fact, only the undegraded variety has been deemed safe for human consumption by the Joint Expert Committee on Food Additives (JECFA) and approved for use in foods by the Food and Drug Administration in the US.” ~from Wisegeek.com
I think it’s the pineapple and not the coconut which doesn’t set
this is the best recipe for jello i have seen yet-thank you.
Great, super easy, delicious healthy version for jello. I used organic tart cherry for my first batch and will be using organic grape for my second. I find it great for controlling my appetite and my obsession for ice cream.
I make homemade “jello” with plain ol NOW gelatin and tea, any kind, herbal, black, green, yerba mate and it’s great. I also make it with konjac powder which is high fiber. I love the little fish molds for this.
I made this for the first time today! SO funny. I used plain white grape juice thinking that would be good to try, it’s clear and sweet (my kid is on a Jello kick). OK it looks and tastes exactly like BEER! Ha ha. I guess gelatine has a bit of a taste itself? Needless to say I will be trying it with a stronger flavour next time. Well, maybe not. The kids didn’t seem to care and ate it all up. Yum yum.
Was wondering if you could suggest a Vegetarian Option to the Grass Fed Gelatin. Thanks. 😀
You should be able to agar agar, but the ratio will be different– you can do a google search to find a good suggestion on that!
This is a good idea and easy enough for me to do in a short amount of time. Thanks for posting.
Would this work well using fresh vegetable juice from a juicer? If so, what flavor would you recommend? I can only think of Carrot, Orange, & Pineapple and Cucumber Lime. How would the final product be with coconut water or using a probiotic?
I tried rating this 5 stars but it wouldn’t let me.
Do not use fresh pineapple or kiwi juice, the enzymes in the juice prevent the jello from setting.
I don’t get this setting like your picture – it doesn’t even gel.
I used cold water soluble pure protien Kosher Great Lakes Gelatine Collagen Hydrolysate Collagen Joint care dietary supplement in a green tub, so why isn’t it working?
The green tub is only for cold uses, like blending into smoothies– it won’t ever set! The red tub is the one you want for making jello-type recipes.
Thanks for your recipe and tips and thanks the poster who asked about he Great Lakes Gelatin in the Green tub.. ooops! I keep checking my tart cherry juice with added organic coca powder and it hasn’t set.. Darn. 🙂 What is the advantage or reason for the Cold gelatin? Does it dissolve better?
I believe people use the cold gelatin (collagen) as a supplement for extra protein, so it won’t clump when you add it to cold drinks, such as smoothies. You need to use the gelatin (red container) to actually make jello-like treats, because it’s the only kind that will set.
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
How long will these last in the fridge? I have them cooling there now….thanks for the recipe!!
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”
Is there a pectin that you would recommend? And have you used pectin in this recipe? Thank you
Yum! Mine turned out great. Does anyone know how long it’d last in the fridge? I.e. shelf-life? Thanks
Have yourself some kids, it wont last beyond the next day 😉
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.
Thanks for the great recipe! You don’t need to line your pan if you use a glass or Corningware. 🙂
Do you scrape the foam off the top because it did not disappear after mine thickened in the fridge? Thanks!
I wanted to make a larger batch for a party. What would be the best way to do this.
Can you make this in individual size molds?
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!
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.
It will solidify after being put in the fridge for at least 2 hours.
Love this recipe. Will definitely be trying. Any idea how long it lasts in the fridge? Thanks!
Note with any fresh fruit…pineapple will only work if it is canned, not fresh!!! Fresh pineapple has natural enzymes that prevent the gelatin from setting.
amazing!!
Have you made the veg version and what gelatin did you use??
Thank you for the recipe I had a medical procedure in which they said I could eat jell-O and wanted to make a natural version .
iused guava juice and mine was not successful and didn’t set! it’s more like a mouse or pudding. Wondering if it has something to do with using the super hot water out of my filter system which we use all the time for hot tea maybe it just was not as hot as it needed to be?
If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava. People have a hard time getting the gelatin to solidify when they add these fruits. Gelatin is made from collagen, which is a structural protein found in all animals. Collagen is found in many parts of the body and helps give animals their structure, or shape. Gelatin, which is a mixture of collagen proteins, solidifies when you cook it because its proteins form tangled mesh pockets that trap the water and other ingredients. After the gelatin cools, the proteins remained tangled. This results in your wiggly-jiggly gelatin dessert.
The fruits listed above contain proteases, which are enzymes. Enzymes help make certain chemical reactions happen. Proteases specifically act like a pair of scissors, helping reactions take place that cut other proteins up. In this activity you’ll explore whether these protease enzymes are preventing the gelatin from solidifying (by cutting the gelatin’s collagen proteins into such small pieces that they are no longer able to tangle together and create a semisolid structure). To do this you’ll inactivate these proteases by using heat.
Thank you so much. You were right. …way too easy!! Love having this new healthy sugar free alternative.
Would this work with the green bottle of collagen hydrolosate gelatin?
No, it has to be the gelatin that needs hot water, otherwise it won’t set.
Loved! My girls gobbled it up. I made orange juice and strawberry lemonade with organic juice. I think blooming was the key and you don’t use too much gelatin so the texture was perfect. I’ve tried some others and they often turn out too firm, so it’s nice to have a goo go to recipe.
How would you make the sugar free lemonade version w/o too much effort? I find I have to use a lot of lemons to make decent lemonade, so juicing them all would not be fun. Does anyone have some good sugar free (stevia is good) recipes to share that the kids will eat?
are these firmer jellies or wiggly jello?
This is wiggly soft jello, like if I took a spoon and stirred it after it set it would all be in chunks.
Hi, have you thought about adding coconut extract to pinneapple juice Jello? And then adding Gay Lea coconut whipped topping in a spray can as the topping? Kinda Piña Colada-ish.
If it doesn’t set is that because I need more gelatin?
I make this about 2x a week since starting the SCD and finding out I have Crohn’s. It’s amazing and so easy!
Seriously love this jello. I would like to make alarger amount so I dont have t keep making it. Do you know how it would be best to do this?
parchment paper isn’t necessary–jello just peels off the glass. love this recipe. making it again right now
I used organic unsweetened dark cherry juice and camomile/spearmint tea. Wonderful cool and relaxing combination. The spearmint flavor added a refreshing flavor.
How long does the jello stay good for?
I haven’t made jello for years due to the garbage in it. I also have a cake recipe that uses the liquid jello. You make the cake portion, poke holes and spoon the jello over the top of the cake to sink in.
Do you think this recipe will work for this cake as well?