When my granddaughter was quite young, I wanted to prepare a jello recipe minus the artificial colorings, flavorings and sugar. It would also be perfect for my elderly in-laws, who needed easy-to-chew foods. The recipe proved popular with all.
When purchasing frozen juice concentrates, be sure to get 100% fruit juices. Use favorite flavors, but watch out for impostor juices that are loaded with high-fructose corn syrup.
- 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen cherry juice concentrate
- 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen orange juice concentrate (pulp-free)
- 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen grape juice concentrate
- 5 pkg. (5 TBS.) unflavored gelatin total (1 for each of the three flavors, plus 2 for pineapple/cream layer)
- 2 c. boiling water (1/2 c. for each of the 3 flavors, plus for the pineapple/cream)
- 2/3 c.frozen pineapple juice concentrate
- 1 c. cream
- Grapes or berries for garnish, optional
1. For this recipe, let get to room temperature, in three separate ceramic bowls (large soup bowls work): > 1/3 c. frozen cherry juice concentrate (in one bowl) > 1/3 c. frozen orange juice concentrate (pulp-free) (in a second bowl) > 1/3 c. frozen grape juice concentrate (in a third bowl)
2. Soften gelatin by sprinkling into each bowl: > 1 pkg. unflavored gelatin for each of the three flavors
3. After 5 minutes or so, add to softened gelatin/fruit juice: > 1/2 c. boiling water
4. Stir until gelatin dissolves. Though adding boiling water, it is best not to bring gelatin mixtures back up to boiling, as a stronger odor may occur. Gelatin does have a smell, but that smell isn’t really noticeable once other ingredients are added. It does add protein, and it is valuable for setting up jello-style desserts. (Look for agar-agar to substitute for the gelatin, if desired.)
5. Last, add to each bowl: > 1/3 c. more of same concentrate, OR water, for a less-sweet jello
6. Pour each flavor into its own small loaf pan (5″x3″ works well). Let set up in refrigerator for several hours.
7. When jell-o loafs are firm, make the pineapple jell-o. Into larger ceramic bowl, measure and let get to room temperature: > 2/3 c. frozen pineapple juice concentrate
8. Soften gelatin by sprinkling into the bowl: > 2 pkg. gelatin
9. After 5 minutes or so, add to softened gelatin: > 1/2 c. boiling water
10. Stir until gelatin dissolves. Last, add: > 1 c. cream
11. Refrigerate the pineapple mixture just twenty minutes or so, to get to the consistency of thin yogurt. Cut the loaf pans of flavored jell-o into 1-inch cubes, gently folding into pineapple-cream mix, pouring into a ring-shaped mold. Let set up until completely firm, half a day or longer. (Make a day ahead, if desired) Before serving, briefly set the mold into a sink of hot water, just to warm the outside of the pan, moving quickly to invert it upside-down onto a plate. Garnish with grapes or berries if desired. Cut and serve!
PS I love this person’s review of Great Lakes Unflavored Kosher Gelatin on Amazon. From grass-fed cows; several notches above Knox gelatin…