Healthy Homemade Jello
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
The amount of sweetener needed will depend on the juice used. Taste it to begin with to judge what you'd like. Do also taste it while simmering (careful, it's hot!) to see of more is wanted. The basic formula is 1 cup juice, 1 Tbsp sweetener, 1 Tbsp gelatin... but it all boils down to the juice!! Choose any container you want to set the jello in - ice cube trays, champagne glasses, jars, molds, baking dishes or melon halves - but have them ready for when it starts to set.
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Cooking Time |
Servings |
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2 people |
Ingredients:
- 2 cups of juice
- 2 Tbsp of gelatin (6 sheets or 'leaves')
- 2 Tbsp Sugar, honey, coconut nectar or stevia (to taste)
- 1 cup of raw fruit
- container to shape the jello as you want it
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Directions:
- Before turning on any stove elements, pour your juice into a saucepan, add the gelatin and stir until dissolved.
- Turn on heat to medium and bring to a simmer - do not boil! Add sweetner and whisk until dissolved. Turn heat to medium-low and let it all simmer for about 10 minutes.
- Turn off heat and let sit for 2 minutes. Don’t let it sit long or it will start to clump.
- Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, about 15 minutes per cup (so 30 minutes for this recipe). The time will vary depending on the quantity your're making, the size of your bowl and how cold your refrigerator is. After the inital time, start checking every 5 minutes because it thickens quickly after that. You're doing this so that the fruit will "float" in the jello, rather than sit on the bottom.
- Gently but thoroughly whisk the mixture until it is uniform. Ladle some of it into the container you want it to set in. Add the fruit and cover with remaining jello.
- Refrigerate until very firm, about 2 hours (about an hour per cup). To test if it’s ready, touch it with your finger. If your finger does not stick, it’s done.
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