Is it weird to really, really like jello? We say, no. The fruity flavor, satisfying texture and bright colors are just part of the appeal. Gelatin has many health benefits (including easing insomnia, balancing digestion and boosting collagen production) and this homemade jello with juice from The Chalkboard Magazine will bring the spring glow right on into your kitchen – a vibrant dessert made from fresh juice and gelatin, sans artificial colors and flavors.
Use grass-fed gelatin to make these yummies; the texture will be dense but yielding. For a more intense gummy-bear texture, add an extra tablespoon of gelatin. For a looser texture, use a tablespoon less. Any cold-pressed juice with a little natural sweetness (think apple or orange) will work – or even a shelf-stable bottle as long as it’s 100% juice. If you’re feeling adventurous, try veggie juice with a touch of raw honey mixed in. And if you like, toss your jello cubes in a little cane sugar for an extra-pretty touch.
Homemade Jello with Cold-Pressed Juice
- Heat-proof bowl
- 8"x8" baking dish
- 2 cups cold-pressed or 100% fruit juice divided
- 2 tablespoons grass-fed gelatin use more for a firmer result, less if you want it softer
- A sprinkle of cane sugar for garnish (optional)
- Start by blooming the gelatin. Place ½ cup of the juice in a heat-proof bowl. Sprinkle the juice with the gelatin and whisk to combine.
- Meanwhile, bring the remaining juice to a boil. Once it’s boiling, remove from heat and pour into the bowl with the gelatin. Stir until the gelatin is dissolved.
- Pour the mixture into an 8×8 baking dish or any cute molds you may have.
- Place in the fridge to set for 3-4 hours. Cut into squares and dust with sugar, if desired.