How to Make Healthy Jello

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!

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?

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.

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.

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?

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.

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