How to Make Healthy Jello

healthy homemade jello no sugar

Oh, Jello…. the sugar (or chemical) laden mystery food of hospitals and cafeterias. I went to public school and got my fair share of this stuff back then, so I had never made this for my kids… until now.

The “Jello” Gelatin you can buy in stores is packed with sugar or chemical sugar substitutes, along with Gelatin from conventional animals fed a poor diet. I certainly wasn’t going to make that for my kids!

Then I found out about how healthy gelatin from grass fed animals can be a good protein source and can improve skin and hair quality and help the digestive system. I’d been drinking unflavored Gelatin in my tea and in smoothies, but it dawned on my that I could use the healthy kind of jello with natural fruits and fresh juices to make a “Jello” that my kids would like and that I would be ok with them eating.

Certainly, this still isn’t an everyday snack, but if it is made from fresh fruit and juices with quality Gelatin, it can be a healthy treat that kids will enjoy!

healthy homemade jello no sugar

13 votes


How to Make Healthy Jello




Yield 4 -6

A recipe for making healthy jello without added sugar or artificial ingredients.


  • 1 1/2 cups of organic or freshly juiced fruit juice of choice (grape, pineapple, orange or a mix of orange and pineapple are all good!)
  • 1/4 cup cool water
  • 1/4 cup hot (almost boiling) water
  • 1 tablespoon of Kosher Pasture-raised Gelatin Powder (green lid)
  • 1-2 cups of fresh fruit (optional) - Pineapple, strawberries, blueberries and orange slices are all really good
  • Note: Can double recipe.


  1. Pour the cool water in a large mixing cup or quart sized mason jar and add the gelatin powder.
  2. Stir briskly until mixed- it will start to thicken a lot.
  3. Add the 1/4 cup of really hot water and stir to mix- it should be thinner now.
  4. Combine this with the juice and mix well.
  5. Put the fruit into the container that you are going to make the jello in. 8x8 baking dishes work well.
  6. Pour the jello mixture over the fruit and stir lightly to make sure it has coated the fruit too.
  7. Put in the fridge, covered, for at least 2-3 hours or overnight and serve.
  8. Can cut into cubes or scoop out with a melon spoon to make cute shapes.
  9. Enjoy.

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Ever made Jello? Like the chemical laden stuff at the grocery store? Want to try this healthy version? Share below!

This healthy Jello recipe is made with grass fed gelatin and no added sugar or artificial ingredients for a healthy treat.

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Reader Comments

  1. Can you use fresh pineapple and fresh pineapple juice? I thought that the enzymes on the pineapple wouldn’t allow the jello to set.  I grew up eating lots of jello and we always used canned and never fresh.  Just wondering.

    • I don’t know… I used fresh pineapple in the one in the picture and it set, though I used mango and orange juice, so I don’t know for sure. I’ll definitely look into it!

      • It’s true, if it’s fresh it won’t set. With pineapple I read you have to boil it for a couple of minutes and then it works. Ditto with the lemon too. Nevertheless this is a method I’ve been using for a long time, and it’s niceness never fails. And one more thing, instead of setting it in the fridge (takes like 4-5 hours) you can also put it in the freezer and depending on quantity it can set between 15 min – 1 hr. So if you make it before you start making the meal, when you’re done eating you can have dessert 🙂

  2. I am so going to try this!  My kids will love you forever!!

    • It’s just a way to get it down hot, since it gels when you put it in cool liquid. This way, I get the skin and health benefits without having to eat Jello everyday…

      • What are the best proportions of gelatin to water in tea? How much do you recommend taking each day? Are there different amounts recommended for different issues such as weak nails or regulation of stomach acid?


        • Hi Margaret! I’d use about either a teaspoon or a tablespoon! 🙂

      • How could you not eat Jello everyday?! ? I’m crazy for the stuff! In fact, I’m making matcha and coconut milk Jello right now in place of fruit juice.

        Also, is Great Lakes’ pork gelatin ok? I’m allergic to beef.

        • GL pork gelatin is a great option for those who can’t tolerate beef.

        • The coconut milk jello sounds interesting. Can you post the recipe?

  3. I love the champagne idea for grown-ups! Healthy jello cocktail-shooters… What fun!

  4. Awesome!! Can’t wait to try this. 

  5. Using agar agar powder or flakes is also another healthy way to make jello and jams/marmalades.

    • Are you willing to share your recipe? If so, can you post it.


  6. I am glad you posted this because I really wanted to find a use for gelatin. My only concern is the juice. I do not have a juicer so making 1 1/2 cups of juice by hand may be a pain 😛 what juice brands if any are safe? What is your opinion on juices from concentrate like OJ? After I found out that OJ in cartons is just flavored water basically I don’t buy anything anymore. Hard to trust any food company now.

    • There are some organic, not from concentrate juices in the organic/natural foods section. We’ve found a few all-juice blends that are great occasionally. I’m not a fan of the from concentrate either…

    • The only reason “from concentrate” is not recommended is because it pretty much kills anything good in the juice. They make the concentrate by boiling the fresh juice down, and the heat destroys anything in it that’s good for you. So it’s not bad, per se, unless you’re thinking more in terms of this pretty much only leaves the fructose in the juice … it’s just not nearly as healthy as it can be =) Does that make sense?

    • When buying juice, just read the ingredients. If there is anything besides just the juice, it’s probably not a good idea. There are alot of companies now that are making pure, 100% juices. Lakewood organic is one that we usually buy, ceres is pretty good also, though some of their juices are from concentrate. There’s alot more, you just have to read labels and do a bit of research. And beware of “natural flavour” as there are literally 100’s of things that companies are legally allowed to put under this label, that are not natural at all!

  7. We made “healthy jello”, or kanten, out of agar powder as part of the digestive health section in Natural Chef training. They weren’t huge on animal products, though, so they didn’t really teach anything about gelatin – do you know offhand how agar compares to gelatin when it comes to health properties and benefits?

    • Culinary wise, it works pretty well, though I’m not sure of the conversion in this recipe. From a health perspective, Gelatin will provide more protein and more benefits for skin, hair and nail regeneration as it is mostly protein, where agar is mostly fiber.

    • Hi Karen, I use agar agar in my organic jelly range. Agar agar has a high fiber content, which means it’s good for digestion and also helps to slow down the blood absorption of sugars present in fruit. Gelatin is certainly a source of protein but it’s made of bones of pigs, which is a rather offputting idea. The kosher variety is made from beef bones.. I have to say agar agar is great to use because it sets in a matter of 5-10 min (it’s setting at temperatures lower than 50 C, so make sure you work above it).

      • There’s nothing wrong with eating gelatin from animals that are grass-fed. What’s “off-putting” about that? We use soup bones with the marrow to make beef vegetable soups and things, don’t we? At least I do. But I’m old so maybe I’m also old-fashioned.

  8. This is timely.  I just bought some gelatin with the intention of making Kombucha Gummies.  I haven’t played with gelatin before so it may take some trials to get the consistency right.  All the recipes on the web for gummies call for using jello and gelatin.  If anyone has any experience making gummies without jello, I would love to hear about it.

  9. I should whole-heartedly thank you for this recipe, jelly is my favorite food from childhood, so this has been a life saver!

  10. have you ever had a problem with the smell of the gelatin? in the reviews on amazon some people complained of the unbearable smell of the gelatin when heated up. thoughts??

    • The smell is not appetizing, but goes away completely if you let the jello sit for a day. Also, at this concentration, while it does have a faint smell when first made, it doesn’t taste bad. My toddler eats it so fast, she doesn’t even notice, lol.

  11. also, is there a difference in nutritional content between the pig and cow versions of the gelatin?

  12. Where do you buy your Kosher gelatin powder?

    • According to the article she wrote, she gets her gelatin and collagen powder (as do I) from I am also extremely picky when buying things for my body so I can attest to them being a good, trustworthy source! (Though I’m sure that was evident since WM uses them 😉 )

      • I went to the website…….is it the beef gelatin that I should be getting? Thank you.

  13. I have made this a few times and it seems like a lot of the gelatin settles to the bottom while it is setting up. I just read on the general gelatin post that you let it sit with the cool water to “temper”. Should I do that here too? Thanks!

    • Yes… I”ve started doing this myself with all gelatin recipes. I temper in cool water (a small amount) and then mix with really hot water and then use…

  14. I’d like to try making homemade jello with water kefir, but I’m worried that the heat from the heat from the hot water will kill the probiotics. Am I worried for nothing, or is there a way to do it without killing the probiotics? Thanks

    • I was wondering the same thing! Does anyone know?

    • Temperature over 40 C will kill probiotic bacteria 🙁

      • This thread is older, but I just tried it so I thought I’d chime in 🙂 I heated the gelatin in water, whisked it well, then added water kefir a half cup at a time from the fridge. Because the water kefir was so cold, by the time it got all whisked in it was only lukewarm, I’m sure cool enough for the probiotics to survive (except maybe the very first half cup), and the jello came out great!

        • Would love to see your full recipe! Did you include fruit for flavor but replace all the juice with water kefir? How much water for the initial dissolving of gelatin? Thanks in advance…

          • I just followed this recipe exactly, (1/4 cup cold water, 1/4 cup hot, then using water kefir in place of fruit juice) my water kefir is made with ginger, so it was kind of ginger-y. It would probably be delicious with additional fruit, but I was in a hurry 🙂

  15. Saying that a powdered, store-bought gelatin is not as healthy as this is absurd. Doing the research for myself, the protein in gelatin is a very poor quality. You’re also loading it up with a bunch of fruit juice (AKA, a buttload of bad carbohydrates) Anyone who thinks that a ton of sugar in fruit juice is healthier than Sucralose or Aspartame is out of their tree.

    • Store bought jello has artificial dyes, artificial sweeteners and a lesser quality gelatin. It is definitely not as healthy.

      • Even though these “artificial sweeteners”, “artificial dyes”, and a “lesser quality gelatin”(By your opinion, not by fact) have been approved by the USA’s FDA as safe…………..What does a massive regulatory agency that reviews countless scientific studies know about anything?! (Sarcasm)

        • Yeah well, the FDA’s record of keeping America safe isn’t the finest and the fact that they are “massive” as you stated is part of the reason. Too big for enough QC, among other things.
          Also, as this is her site, it’s “her opinion” that counts to the majority of us on here. Don’t agree, simply don’t visit the site. Easy as that, no need to argue your obvious wisdom. (Sarcasm)

        • Believe the FDA result of its “scientific” studies and follow their guidelines at your own health risk. I know I run the other way.

          • By the way, awesome recipe and great idea of using water kefir to make jello. Big thanks.

          • The FDA and other govt. authorities like CDC & WHO are well known to have a conflict of interest with consumer interests. They care more about growing govt. at all costs which often means cutting deals with Giant Corporations to put their interests ahead of citizens. If you watch monies like Farmageddon and many others you will see how they harass farmers and customers. They have forcefed their demands to high heat cook and pollute milk in almost all states. They use gestapo-like tactics to scare people also. Learn about how better milk prevents illnesses & is our right. Support free choice in whatever state you live. Call Congress and tell them you care. We must stand together against Big Agriculture & Big Govt . while we still have worthwhile things and our health. These interests of our cross all political lines to band us as one people!!!

        • So what do you say about dye allergies? Cause I have a four year old at home that I have to make everything from scratch or break his heart, because our government says artificial dyes, (which are made from petroleum by the way), are completely safe. And they are completely unnecessary, he doesn’t even care that I’m making him jello that isn’t a radioactive looking orange.

          • My son is allergic too. When he was younger, if someone gave him “orange drink” or Gatorade or Doritos or just about any other processed food marketed to kids, he came home with what looked like a severe burn on his skin all around his mouth-picture The Joker. If burning your child’s face off isn’t enough to indicate artificial dyes are not safe, I don’t know what other evidence you need. I also note that in Europe, it is not legal to lace childrens foods with these toxic chemicals, so all their candies are made from natural dyes. As far as I know, we are the only Western nation that claims they are “safe.”

            Thanks for the recipe and clear instruction!

    • Are you aware of how Sucralose and Aspartame are manufactured?

      I’d like to know whose tree you are sitting in!

      • Fact: More than 100 studies reviewed by the FDA UNANIMOUSLY found Sucralose to be safe. Sorry, but if you think it’s dangerous, you’re ignorant of the science that’s been done on it. The exact same thing can be said of Aspartame. More than 90 countries’ accept it as safe, including USA’s FDA. I do my best to read and understand science, especially that on health. Simple sugars are bad, even if from an apple or orange. The consensus on Sucralose and Aspartame are that they’re safe. Why would you disregard artificial sweeteners that probably aren’t dangerous for “natural” bad carbohydrates which have generated an obese nation?

        • Wow, I don’t know whether to feel sorry for you because your information is completely the opposite; or to call you out as the troll you must be.

          • Are you kidding? I’m not trolling. I actually want you to do some research. Read the wikipedia pages on Sucralose and Aspartame. Then reply back. Or cite an article that is peer reviewed……… Or you know, any evidence at all. You probably also believe Organic food is better than “Non-organic” food, which is also completely lacking any evidence at all.

          • Since artificial ingredients are new to the human species, I’d rather just play it safe and avoid them. Point me to a study that was done over a large group of people (millions) over a long period of time (millenniums) and I’ll concede. Until then, enjoy your jello 🙂

          • Darren, LOL you remind me so much of myself when I was younger. Very naive, believing everything you are told by the media, and lacking the knowledge of God and the Bible. I pray that God continues to show you the answers and you take up the courage to explore it and not turn away from a gift no man can give you.

        • Science and homeopathy don’t exactly see eye to eye . . . maybe this isn’t the site for your opinion but I am sure the FDA would love to hear about your loyalty to their department. After that call up the USDA and see how Michael Taylor, Margaret Miller and Islam Siddiqui are enjoying their switch from Monsanto lobbying and employment to their new positions for the FDA and USDA. Come on, open your eyes to the song and dance your so blindly and ignorantly being serenaded to.

          • Anyone can add anything they want to wikipedia. Don’t believe everything you read.
            Aspartame’s two amino acids are combined using a methyl ester bond. Methanol is released from the aspartame within hours of consumption after hydrolysis of the methyl group of the dipeptide by chymotrypsin in the small intestine. Once this methyl ester bond is broken it liberates free methyl alcohol or methanol, which is commonly called wood alcohol. The problem with methanol is that it passes into your blood-brain barrier and is converted into formaldehyde, which causes the damage. You may recognize formaldehyde as embalming fluid. Hence, NOT safe once consumed.

        • Wow. Do you believe everything you’re told then go start unfounded arguments with people? Maybe you swallow the idea of the government having “the people’s” best interest at heart. Hate to break it to you, but they are an organization with an agenda. Always look at the source of your information. Question why the material you read was distributed. Is there something monetary to gain by deceiving you? If the answer is yes, do some unbiased research.

          I personally have a vendetta against Splenda aka sucralose. Chemically speaking, it’s closer to chlorine than sugar; yet their pretty, sparkly commercials claim it’s “made from sugar”. It can’t be that bad, right? Wrong. It hasn’t been around long enough to research and properly study its effects. They are a company out to make money. They want to convince you it’s safe and naturally-derived. They will post and fund studies when the independent research is clearly not going their way. It’s deception at it’s finest. I believe Splenda will be the next “big tobacco”, resulting in scandal: knowingly peddling poison to the stupid mass consumer.

          In this age of information, there’s really no excuse to believe everything that one hears.

          Thanks for the recipe! I needed the quantity of plain gelatin to liquid. Thanks for posting successful experiments!

          As a side note, there are fruits to avoid when working with gelatin. Specifically fresh kiwi, pineapple, papaya, and mango have enzymes that will prevent the gelatin from setting. If you’re interested in the science behind it, here’s a good breakdown.

          • Aspartame causes migraines in a lot of people, along with most artificial sweeteners. I am proof positive of that. I was having migraines constantly until I looked up on the web what caused migraines. When I stopped using artificial sweeteners I stopped having headaches. Every once in a while I have a headache when eating out because there are sometimes things in what you are eating that the restaurant doesn’t tell you about.

        • When you pay the researchers huge amounts of money they tend to find the results you ask for. So much research is agenda driven now. They cooked weather data to push an agenda for instance. The money involved makes the citizens ants compared to giant corporations and political entities. If things worked in our interests there wouldn’t be so many sick people everywhere in The United States. We are sicker than countries in poverty. Why? They conspire in many ways to keep us suck and in a fog. They misuse our money & so on. Demand more & research everything you can now while you can.

        • Late to the party, but whatever.

          The natural/simple sugars vs processed/artificial sugars debate is one of the reasons I was looking up homemade jello recipes. The more recent generation of my family has been plagued with health issues, everything from allergies to simple foods and preservatives, to Celiac disease. The nutritionist that some of my family uses has been pushing that all of us – even those who have no food-related issues – to give up anything and everything that contains artificial/processed sugars. Aspartame in particular, as it’s being shown to affect the brain in way that scarily mimics Alzheimer’s.


          Can’t wait to try this, but I’m wondering (to possibly save myself some frustration) how well this recipe stands up to being molded/shaped/cut? The younger ones like to take cookie cutters to their jello.

        • A review is not a controlled study. I imagine you will not find any good studies on food additives in children because no one wants to experiment on them. Also, a lot of studies are observational, which means they’re reliant upon accurate self-reporting, which is an oxymoron (heavy on the moron, which is not sarcasm). Due to that, plus individual differences in metabolism, the best course of action is to see what bothers you or your child, or what improves the way you feel, and eat accordingly.

          As for relying on government agencies, after the recent Ebola virus debacle and the lack of any thoughtful and cohesive response on the part of the CDC and the public health system, I prefer to look at lots of data from lots of sources. No one source gives the full picture.

        • Artificial sweeteners taste bad to me.

        • Hmm if I had to choose a piece of fruit or a spoonful of chemical, I choose fruit, and you can have the chemical, then we’ll see who feels good.

        • Paid big pharma shill… Your empty words don’t convince people anymore! They are educated and will not be fooled.

        • The FDA has approved many things that later they unendorsed. Many people and doctors have successfully proven and sued drug, food and chemical companies that were FDA products. I’m glad we have the FDA but I do not feel they are extensive enough, if they were prevention would be the cause of the day. Too much is rushed through ND then side effects dealt with later. I can’t speak of all sugar substitutes but I know that my husband’s job at Shell chemical involved selling 10,000 gallons of acetone to the Nutrsweet ( aspartame) company a week. It was used to refine the consistency of the powder.
          Fruit juice squeezed from fruit with added water has fructose ( fruit sugar) in it . And while it can contain sugar , most fruit sugar has a lower glycimic index than cane sugar.

    • I’d rather eat a small amount of naturally occurring fruit sugar than even a microscopic amount of a chemical made in a factory, regardless of who says it’s safe.

  16. If I made this with Kombucha, do I heat 1/4 cup of it too and mix it with the cold Kombucha? I use Great Lakes Gelatin and homemade Kombucha!!

  17. This recipe works great! I’ve done grapefruit juice and kombucha so far. Both firmed up into Jello-y treats! The kombucha is really fun because it still tastes carbonated. Thank you for these!!

  18. My kid is on a jell-o kick right now, which I have been allowing with some trepidation as I do thing the gelatine is good…. at least. I purchased some gelatine with the intention of making the homemade gummies (haven’t yet), but I think i’ll just do jelly instead! I’m thinking white grape juice (super sweet) and a bit of cranberry for colour Can’t wait!

  19. Are there any red fruits i could juice to get a red color for valentins day?


    • I know it’s after V Day, but try just a little beet juice. It should give you the color and if you only use a little it shouldn’t impact the flavor.

    • try elderberries or tart cherry juice or pomegranates..

  20. Can you use the Gelatin in the green canister from this company for jello and gummies or is that one strictly for liquids?

  21. Love this! My daughter has FPIES (a severe food allergy GI disorder) so she’s on a very limited diet. She only has 6 safe foods right now, so we used porcine gelatin and blueberry juice. It, of course, wasn’t as sweet as packaged Jell-O, but she didn’t mind! (I could add sugar, but she’s fine without it)

  22. I wonder if Darren knows that the FDA considers sugar and fruit to be safe. There’s hypocrisy for you, if you’re looking for some to point fingers at. Anyone who asserts that synthetic “foods” are safe because the FDA says so, but simultaneously insists that natural foods that are also FDA approved are “bad” needs to reevaluate his thinking process. Whether I agree with him or not, he doesn’t agree with himself. Not to mention having a need to engage in a more productive hobby than visiting a website he knows he’s not going to agree with just to spend all day making a nuisance of himself for the dubious pleasure of being contrary.

    But the primary reason I’m commenting here is to ask whether anyone knows of a good way to make homemade gelatin (made by cooking the bones myself) work in a sweet jello recipe. I’d hate to cook the bones directly in the fruit juice (because who wants to cook the juice at all, much less for hours and hours?). I don’t know if mixing it 50% warm bone gelatin and 50% fruit juice would work, either to set the jello or to have a finished product that didn’t taste like fruity meat. Has anyone tried this? I’m having no success googling for this info. :/ But while the gelatin powder is very expensive, bone gelatin is practically free and easy to make, so I’d rather use that if it’s feasible.

  23. Why shouldn’t be an everyday snack if it’s made without sugar, using fresh organic fruits and gelatin from healthy, grass fed cows?

  24. “Certainly, this still isn’t an everyday snack”. Why would you say that Katie? Everyday I consume fruit, juice, and beef gelatin powder in a smoothie. What’s the matter with that? Now I’m looking forward to making jello with the same healthy ingredients.

    • Fruit juice has a high sugar content that can throw you off. It’s best to eat the whole fruit and include the fiber, etc.

  25. Thanks for the recipe! How long does this last, unrefrigerated?

      • How long does it last refrigerated?

  26. Wait… Why is the “certainly not an everyday snack” ?!?! I’m so confused

    • It still has more sugar in it than I am really comfortable with giving my kids all the time.

  27. Just curious – have you ever been to a food pantry where people go to get food for their families when they are desperate? Food pantries do NOT have a line for all organic food. While I admire your quest for excellence in health, I do not appreciate your judgement on people with limited income, resources, and time. While you may have the time and money to invest, others may not and pushing your opinions only makes them feel worse about their situation.

    • I am not judging people over anything. I am recognizing the harm in non-organic food and giving an alternative. I do realize that some people simply cannot afford the alternatives, but I’d rather have them available to those who can do this, and I hope that for those people out there who are not able to do this now, that maybe they will see this as aspirational. I have not always have been able to buy organic, and I would never judge a mom who has to choose between putting *enough* food on the table and putting organic food on the table. By all means, feed your family!

  28. Does anyone have any suggestions to make blue jelly? I am having a Frozen party for my girls and would love to have blue jelly, however I cant for the life of me think of a way to get flavoured white or clear jelly. I have an all natural blue food colour, so making it blue per say wont be hard. However plain water jelly is so far the only thing I can think of that would allow the blue colour to actually work.

    • How about coconut milk or water blended with blueberries.

      • I hadn’t thought of coconut water, I might give that a try. I thought that the blueberries would turn purple as opposed to blue. And my personality wont handle if its purple ‘ice bricks’ that the jelly ends up, instead of blue lol

        • Adding baking soda to blueberries can turn them blue (or bluer). Perhaps you’ve already had the party, if not it’s something you can experiment with. It only takes a little and the reaction is not instantly complete. Have fun with it!

  29. Hi, I am keen to try a healthy version of Jelly, using good quality gelatine, but I was told pineapple and kiwi fruits can interfere with the setting of the gelatine. Is that so?

    • Raw pineapple and kiwi can, though I haven’t personally had trouble with it, but you can leave out the pineapple and use any other fruit if you prefer.

      • Will cranberry juice also work? I’m wanting to tweak my grandmas *super delicious* cranberry jello salad to use the vital proteins gelatin instead of the store bought flavored stuff. Hopefully you see this before thanksgiving! ?? happy thanksgiving everyone!

        • Cranberry juice works wonderfully with gelatin. You would just have to use the juice instead of water and the gelatin powder, and use WM’s recipe (2 c. liquid : 1tbsp. gelatin). If it is unsweetened cranberry juice, I would also suggest a bit of sweetener. Otherwise, your end result might make everyone pucker! I would love it if you would post the recipe. It sounds really yummy!

  30. Can I use Great Lakes gelatin with grape fruit juice mixed with tinned fruit i.e. fruit cocktail and tinned mandarins to make a jelly for a trifle I intend to make soon? Also, does anyone know how to make organic custard?

  31. You could also blend whole fruit like apples with the jello…. That way you add fiber and you don’t need a juicer.

    I use my grandmother’s recipe, that this isn’t exactly super healthy, but I’m sure it could be “healthied” up a bit: Take 4 medium apples, peeled & roughly chopped (any will work, but I prefer 2 red & 2 green), 1 can evaporated milk, 1/2 can of condensed milk, 2 gelatin packets — I believe that is 4 tsps, 1/4 cup water, 1 pinch salt. Sprinkle the gelatin over the water and let it absorb. Add half your evap. milk into a saucepan and whisk in the gelatin, turn on the heat and continue stirring until the milk comes to a simmer and the gelatin has dissolved. Dump everything into the blender. Blend well, pour into a dish and let it set.

    For more fiber and apple flavor, you can peel only two of the apples and leave the other two unpeeled.

    Strawberries work splendidly too. You could omit the the dairy, add 1 can of coconut milk and some honey.

    — Don’t use raw pineapple or raw guavas. The enzymes won’t let the gelatin set.

  32. Just a word about kombucha, coming from someone who used to brew her own! There has been no credible science for the claims being made about kombucha. Plus, what’s in there? Sometimes helpful bacteria, sometimes harmful bacteria.

    Here’s a great article:

    Bottom line, it won’t kill you, but it’s probably not helping (and if it is, it could be from the alcohol and acid content). FYI Candida albicans is not inhibited by kombucha.

  33. Do you think I could use the same silicone candy trays that I use to make the coconut chews? That way I could just eat a few a day and be done with it. No muss, no fuss.

  34. I am sincerely impressed with this website. I haven’t been on here long but I found the Gelatin information so insightful that I had to join. I became a Grand-mother last year and will pass this site on to my daughter. Great site! Thank you for sharing your knowledge because its the best I’ve found in years.

  35. I am wondering what amount of gelatin I would use to sub for a box of strawberry Jello in a freezer jam recipe. I love this family recipe for freezer jam that I have but don’t want to feed my family all of the junk in the boxed Jello. I am wondering how I coukd go about subbing it. Any ideas? Or suggestions?

  36. So for this recipe do I buy the blue or green top?

  37. Ever try it with watermelon juice? Just curious if it would work.

  38. I saw your recipe yesterday and decided to try and make homemade jello. I’ve never made it before. Instead of fruit juice, I used iced herbal tea that I already had in the fridge. I doubt the kiddies would like it, but I though it was really good. Thanks for posting your recipe.

  39. First I have to say it is so cool you use Kosher gelatin. Although I am not Jewish, I avoid pork and pork products and for me, finding an organic source of beef gelatin is difficult. Second, thanks for the recipe. I originally bought my beef gelatin to make marshmallows, but I was looking for a good Jello recipe because I missed the Jell-O of my youth LOL. I haven’t been all over your site yet, but if you researched gelatin, you probably know that bone broth is an excellent source of gelatin (collagen). If you want your dose and are tired of the sweet stuff, the broth is easy to make and so so good for you. The best broth is made from the bones of young chickens, (if you eat chicken, if not, organic beef is good too). I never buy broth for my soups as I find there is too much junk in it and yes, we do not know how these animals were raised. I have a pressure canner so I put it up in jars and usually have about a dozen quarts for my use at any given time. The last time I prepped my broth, I had a little left over but I hate wasting, so I poured it in a glass and drank it. It was incredibly delicious! All on its own it is great, but if you simmer it with some celery, onion, a bit of sea salt and a bit of garlic, maybe a sprinkle of parsley, you have the ultimate chicken-in-a-mug. It is obviously more work and effort, but you have to try it to experience for yourself how fantastic it really is! I bet your children would love it, and you can avoid the sugars too!

  40. I love all your recipes and use them all the time! I’d like to make lemon “jello”, but 1 1/2 cups seems like an awful lot of lemon juice. Any suggestions? Thanks.

    • I would try it with water in place of some of the lemon juice. If there’s a ratio you enjoy for lemonade or lemon water, go with that. 😀

  41. Can I use lemonade or mango lemonade for the juice part?

  42. of course we all want to be “healthy” and we do so by ingesting “healthful” foods!
    people can be “healthy”, foods cannot.

  43. Hello,

    I was wondering if this can be made with coconut water for the juice part? I need to find a healthy clear jello recipe ASAP.

    Thank you so much,

  44. I know this is going back for a bit but there was a web site that people who got sick from aspartame could post what happened to them and how they figured out what was causing their illness. My husband rushed me to the emergency room as i was curled into a ball with stomach pains. Nothing wrong with me so i took the time to go online and see what i could find. As long as I stay away from aspartame I am ok. It is hard cause a lot of companies use it along with sugar and if I eat at a restaurant that serves chilled fruit i do not know if it will make me sick. After it happened one time i no longer ate that or anything made with jello. My son gets a headache that last all day and nothing helps. Bad stuff.

    • I used to get all day headaches from artificial sweeteners too and I’m a healthy person too. It’s mean stuff for sure. Stay away from it. My in-laws used it in their coffee every morning for decades. Both are in their late sixties and now have progressive Alzheimer’s

  45. I have never heard of taking gelatin as a supplement until I came across your blog. Wow, what an eye opener. Can you tell me if taking gelatin capsules is the same is mixing the powder into drinks like you do?

  46. Do you see any benefit in getting the grass fed gelatin? From what I understand all of the benefits of pasture raising is in the fat profile but gelatin is 100% protein.

    • Since the animal’s diet affects every part of them, I think getting grass fed gelatin is important.

  47. We do not use the juicer anymore and everything goes into the Blendtec. We have had one for 5 years and since then we have ditched our juicer. Has anyone tried this recipe with blended whole fruit instead of juice?

  48. How long does this stay good in the fridge? I’m having a hard time getting my toddler to eat his vitamins, and they were expensive! So I’m thinking of crushing some up and putting into jello…but I don’t want to do a ton in case it goes bad quickly. Thanks!

    • In an airtight container, I’ve had them last a few days to a week (but they usually get eaten quickly!)