How to Make Homemade Jello
Homemade Jello is a fun and delicious treat. You can adapt it to whatever flavor you want. This recipe is paleo and gluten-free.
Recipe Highlights
Making homemade jello over the boxed version allows you to have control over the ingredients, including using 100% fruit juice, honey or maple sugar as the sweetener, and grass-fed gelatin for the gelling agent.
It is especially important to use grass-fed gelatin whenever possible, meaning that the ingredients come from cattle were raised on grass. Remember, you are what you eat ate!
Gelatin from grass fed animals can benefit your health. Collagen and gelatin have studies showing that they benefit the skin and improve wound healing. Learn more about collagen supplements and potential side effects.
The other reason you might want to make a homemade paleo jello is to avoid the cost of a packaged and processed food. This recipe is just as easy as making the boxed jello, I promise!
Recipe Steps
Step One
First, you have to decide what flavor of paleo jello you want to make. I had extra oranges on hand, so I decided to make orange flavor. For one batch of homemade jello, you’ll need about 2 cups of 100% fruit juice. I used freshly-squeeze orange juice for this version, plus some raw honey for extra sweetness.
Step Two
Then, you need to combine the ingredients into a medium saucepan, whisking the gelatin to make sure there are no clumps.
Step Three
Next, pour the mixture into a glass baking dish to set. You can put it in the freezer or the refrigerator. If you put it in the freezer, the homemade jello should be ready to eat in just about an hour.
Step Four
The last step is to just slice the jello and serve it. This recipe is such a great healthy snack for kids and adults!
FAQs
Can I make other flavors besides orange?
Yes, absolutely! You just need to use about 2 cups of juice to 1/4 cup of gelatin per batch.
What brand of gelatin do you like?
I like any brand that is certified grass fed and GMO-free. Vital Proteins is a great brand.
Other Paleo Snack Recipes You Might Like
- Dairy-Free Avocado Spread
- Homemade Healthy Gummy Bears
- Chocolate Peppermint Energy Balls
- Mango Peach Smoothie
- 2-Minute Instant Pot Hardboiled Eggs
Here’s the printable recipe:
PrintHow to Make Homemade Jello
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
Homemade Jello is a fun and delicious treat. You can adapt it to whatever flavor you want. This recipe is paleo and gluten-free.
Ingredients
- 2 1/2 cups 100% juice
- 1/4 cup honey
- 1/4 cup pastured gelatin powder
Instructions
- In a large saucepan, bring the juice and honey to a gentle simmer.
- Slowly pour in the gelatin and whisk briskly to prevent clumping.
- Turn off the heat continue whisking until the ingredients are combined.
- Pour the mixture into a 8-inch by 8-inch glass dish.
- Freeze the jello for at least 1 hour or refrigerate for at least 3 hours before slicing and serving.
Notes
The homemade Jello will keep in the refrigerator in a tightly-sealed container for up to a week.
- Category: Snack
- Method: Stovetop
- Cuisine: American
Keywords: paleo jello, homemade orange jello, grass-fed jello
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Looks/sounds pretty darn tasty! I am a bit surprised that the acidity of the oranges did not prevent the gelling, I think it might if using regular gelatin or agar? Not sure on that though
Thanks, Geoffrey! I didn’t even know that might be a concern. Phew, I’m glad mine turned out. :0)
Just looked it up to be sure but that is what I remembered from 150 years ago when I was playing w/ agar to make tropical fruit torts, trying to duplicate one I had in Honolulu
“Why would I need more gelatin than stated in my recipe?
The setting ability of gelatin is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of gelatin. If following a recipe it will have allowed for the required amounts of Gelatine needed.
If you are trying your own recipe and have any of these ingredients in the mix, please be aware you may need to add more Gelatine.
However, some ingredients will not set with gelatin at all, such as kiwi fruit, pineapple, fresh figs, paw paw/papaya, mango and peaches, due to high fruit acidity which contain enzymes that break down the gelling ability. Cooked fruit can assist in losing acidity.”
Such great info, Geoffrey, thank you for reporting back! My next version is going to be cherry (blended from defrosted frozen cherries) with the addition of some kind of chunked or sliced fruit. I’m going to try and replicate my late mother-in-law’s cherry/fruit cocktail one that my husband remembers so fondly. 🙂
Just promise me you won’t ever put in those tiny marshmallows ok? Like a midwest, all you can eat, lunch buffet… Hee-hee.
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Looks good and I’m sure it’s delicious too!
Thanks Carrie!
★★★★★
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