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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. If you need a vegetarian recipe, try my Vegan Jello which is made with agar agar, instead.
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.
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.
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.
Do you scrape the foam off the top because it did not disappear after mine thickened in the fridge? Thanks!
Thanks for the great recipe! You don’t need to line your pan if you use a glass or Corningware. 🙂
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.
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 😉
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
How long will these last in the fridge? I have them cooling there now….thanks for the recipe!!
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
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.
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.
This is a good idea and easy enough for me to do in a short amount of time. Thanks for posting.