Cooking and Serving: 25 minutes | 4 servings
Ingredients
What makes this gluten free jello gelatin special? | Adding fresh fruit to homemade jello | What type of fruit (juice) is best for gluten free Jello?
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4 servings
Ingredients
What makes this gluten free jello gelatin special?
Adding fresh fruit to homemade jello
What type of fruit (juice) is best for gluten free Jello?
How to make homemade jello-style gelatin
Homemade Gluten Free JELLO Style Gelatin Recipe
Fine mesh sieve for making fruit puree (optional)
Blender for making fruit puree (optional)
2 cups (16 fluid ounces) fruit juice, or combination fruit puree and juice
1 tablespoon (8 g) unflavored powdered gelatin, (See Recipe Notes)
2 tablespoons (42 g) honey, (can replace with 3 tablespoons (38 g)
Instructions
TO MAKE A FRUIT PUREE TO USE IN THIS RECIPE
Soften the fruit enough water to cover it. Bring the mixture to a boil over medium-high heat,.
stirring occasionally, and cook until the fruit can be easily smashed by.
pressing it against the side of the pan.
For berries, this should only take a couple minutes after boiling.
For more fibrous fruits like apples, peel, core and roughly chop the apples.
before cooking. It will take longer for the fruit to be tender enough.
Once the fruit is ready, remove it from the heat and set it aside to cool for.
a few minutes before transferring the entire contents of the pan to a blender.
and puree until smooth.
Pass the puree through a fine mesh sieve to remove any solids or seeds. Use.
only 1 cup (8 fluid ounces) of fruit puree per recipe.
TO MAKE THE GELATIN
In a small bowl, place about 1/4 cup of the fruit juice and sprinkle with the.
powdered gelatin. Mix thoroughly and allow to sit until the gelatin swells in.
Place the remaining 3/4 cup fruit juice, plus any fruit puree (or more juice).
to make 2 full cups in a medium, heavy-bottom saucepan over medium heat.
Bring to a boil and remove from the heat
Add the swelled gelatin and honey (or sugar) to the hot saucepan and mix.
until the gelatin and honey/sugar dissolve.
Divide the mixture immediately among the serving dishes, and allow to cool to.
Cover the dishes and place in the refrigerator to chill until set (about 3.
hours). If you’re feeling particularly generous, serve with whipped cream.
Bring to a boil and remove from the heat
Add the swelled gelatin and honey (or sugar) to the hot saucepan and mix.
until the gelatin and honey/sugar dissolve.
Divide the mixture immediately among the serving dishes, and allow to cool to.
Cover the dishes and place in the refrigerator to chill until set (about 3.
hours). If you’re feeling particularly generous, serve with whipped cream.
Notes
* 2 tablespoons (42 g) honey, (can replace with 3 tablespoons (38 g)
granulated sugar), or more, to taste
* Select 4 single-serving heat-safe dishes to hold the JELLO as it sets, and
TO MAKE A FRUIT PUREE TO USE IN THIS RECIPE.
* Soften the fruit enough water to cover it. Bring the mixture to a boil over medium-high heat,
stirring occasionally, and cook until the fruit can be easily smashed by
pressing it against the side of the pan.
* For berries, this should only take a couple minutes after boiling.
* For more fibrous fruits like apples, peel, core and roughly chop the apples
before cooking. It will take longer for the fruit to be tender enough.
* Once the fruit is ready, remove it from the heat and set it aside to cool for
a few minutes before transferring the entire contents of the pan to a blender
and puree until smooth.
* Pass the puree through a fine mesh sieve to remove any solids or seeds. Use
only 1 cup (8 fluid ounces) of fruit puree per recipe.
* In a small bowl, place about 1/4 cup of the fruit juice and sprinkle with the
powdered gelatin. Mix thoroughly and allow to sit until the gelatin swells in
* Place the remaining 3/4 cup fruit juice, plus any fruit puree (or more juice)
to make 2 full cups in a medium, heavy-bottom saucepan over medium heat.
Bring to a boil and remove from the heat.
* Add the swelled gelatin and honey (or sugar) to the hot saucepan and mix
until the gelatin and honey/sugar dissolve.
* Divide the mixture immediately among the serving dishes, and allow to cool to
* Cover the dishes and place in the refrigerator to chill until set (about 3
hours). If you’re feeling particularly generous, serve with whipped cream.
About the fruit juice and/or puree.
I have tested this recipe with many combinations of fruit juice and pureed
fruit, and have found that, if you use more than 50% fruit puree, the gelatin
will not set properly.
See the instructions for how to make a fruit puree for use in this recipe.
I prefer to use only 100% juice, so I can control the amount of added sugar.
Apple juice is a nice, relatively neutral juice to add to berry purees. When I
made the blueberry JELLO you see above, I used 1 cup of apple juice along with
the 1 cup of fruit puree.
Pineapple juice makes for a surprisingly lovely gelatin flavor.
You can actually use water in place of juice for an unflavored gelatin, but
you’ll need to add considerably more sugar to make the JELLO palatable.
About the powdered gelatin.
I use Great Lakes brand unflavored grass-fed gelatin because, well, I like it a
lot and can buy it in large quantities for a good price.
I try to sneak as much of it into my children’s diet as possible because of its
health benefits. But, of course, any unflavored powdered gelatin will work just
1 packet of Knox gelatin is approximately 8 grams.
Originally published on the blog in 2015. In 2017, some photos, video and some
Nutrition information is automatically calculated, so should only be used as an
Ditch the box, and make homemade jello style gelatin at home. So easy, with only
a few ingredients—and it’s actually good for you.
the box, and make homemade jello style gelatin at home. So easy, with only a few
ingredients—and it’s actually good for you.