Homemade Jello Recipes
HOMEMADE "JELLO" (GELATINE)
I got this from a friend who is following the Feingold diet. We are trying to cut out artificial flavoring and coloring. This lets my kids eat jello, one of their favorites, without the added coloring. Cook time is refrigeration time.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Soften gelatine in 1/2 cup of the juice.
- Put remaining juice into a small saucepan and bring to a boil.
- Remove from heat and add softened gelatine and sugar, stirring until completely dissolved.
- Add fresh fruit, if using and pour into mold and refrigerate until firm, about 3 hours.
Nutrition Facts : Calories 21.8, Sodium 3.6, Carbohydrate 4.3, Sugar 4.3, Protein 1.5
FRESH HOMEMADE STRAWBERRY JELLO
Jell-O always seems a bit like magic to me. Add water to the brightly colored, sugary powder and in no time it's solid and giggles like a good belly laugh. The problem is, the stuff in the box tastes like congealed, watered-down kool-aid. There is no actual fruit involved, just artificial color and flavor. But, it is so easy and fun to create a fresh fruit version. There is really nothing better, and more summery, than the taste of fresh strawberries. Take those gorgeous strawberries, puree them and add just enough gelatin to set the fruit in a fancy mold. Knowing how to work with unflavored gelatin properly means you can set a liquid, without having it bounce like a rubber ball. You want to use just enough to keep its shape, but still have a smooth, luscious feel. It's fun, all-natural and a festive treat for your summer picnics.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
- Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
- In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
- Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
- Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
- Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
- Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
- Gently fold the cream into the puree.
- Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
- To un-mold the jello: fill a large vessel with hot water.
- Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
- Refrigerate until ready to serve.
- Use a thin bladed knife dipped in hot water to cut the jello.
HOMEMADE JELLO (REGULAR AND SUGAR FREE)
Make and share this Homemade Jello (regular and sugar free) recipe from Food.com.
Provided by princess buttercup
Categories Gelatin
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put 1 cup water on to boil.
- Sprinkle gelatin into 1 cup cold water.
- Mix in sugar (or sweetener) and 1 tsp Kool-aid powder.
- Stir until thoroughly dissolved.
- Add boiling water and stir.
- Adjust amount of sugar and Kool-aid to taste.
- Chill until firm.
Nutrition Facts : Calories 151, Sodium 7.4, Carbohydrate 37.5, Sugar 37.4, Protein 1.5
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- In a small bowl, add 1/4 cup of the juice then add the gelatin and mix to combine. Allow to bloom and set aside.
- Puree fruit in a high speed blender. To make 3/4 cup of puree, you need about double the quantity of fruit. We used almost 2 cups of whole fruit.
- For the strawberry flavor, place 3/4 cups of the puree and the remaining 1 cup of juice into the saucepan. Bring to a boil, stirring constantly over medium heat.
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- Whisk together to combine and allow to sit for 3-5 minutes to “bloom.” The granules will plump and the mixture will look like very thick applesauce or take on a lumpy appearance.
- Pour the remaining (3 1/4- 3 1/2 cups) juice into a medium saucepan. Heat over medium heat until almost boiling.
- Remove from heat and stir in honey (if using) and the bloomed juice/gelatin mixture. Stir to dissolve.
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