Being on the GAPS diet I especially like the texture and taste of this homemade jello version, as well as, knowing that it is good for me!
I don’t know about you, but for me, Jello is a comfort food.
Jello was what my mother fixed when I was recovering from a stomach bug.
Jello just tastes good.
Remember the commercial, “watch it wiggle, see it jiggle”?
What child doesn’t like Jello?
The only problem is the sugar and unnecessary ingredients in the popular boxed dessert. Not only is homemade jello easy to make, it is also economical and much more healthy when using unflavored gelatinfrom pastured animals!
If you remember, I shared about the testing of the grapes to see if they are ripe yet and ready for the wineries. The result of the grape testing left us each time with lots and lots of grape juice. We enjoy drinking it and none goes to waste. But, I thought, there must be something else besides drinking it and making jelly to do with it all. That is when I remembered jello.
Gelatin is the protein of collagen – the thing that our hair, nails and connective tissue are made of. It is obtained from the skin, connective tissue and bones of animals – that is why it is important to have good quality gelatin from pastured animals.
The following recipe is basic using only juice without any added sweetener and it tastes great – my children love it! You can also be creative and add fruit, fruit puree, a dollop of whipped cream on top and even honey if using tart fruit such as lemons or limes. The only fruit juice that will not work is pineapple or other such fruits that normally prevent the gelatin from jelling.
4 c. fruit juice
3 Tbsp unflavored gelatin(use 4 Tbsp to cut jello into cubes or shapes ) Where to buy grassfed gelatin.
Place 1 c. of fruit juice in a bowl and sprinkle with the gelatin.
Bring 3 c. of fruit juice to a boil.
Pour boiling juice over the gelatin mixture and stir until the gelatin is completely dissolved. It also works to pour the gelatin mixture into the boiling juice
Pour into individual containers, mold or other pan. If cutting into shapes, pour a 1 -2 ” layer of jello into pan, depending on how thick you want the finished shape to be.
Refrigerate until firm.
Serve and Enjoy!
This post is part of: Busy Monday, Gluten Free Monday, Make Your Own, Marvelous Monday, Melt in Your Mouth Monday, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Allergy Free Wednesday, EOA, Healthy 2day Wednesday,Homemaking Link-Up, Real Food Wednesday, Whole Food Wednesday, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, Eat Make Grow, Fight Back Friday, Fill Those Jars Friday, Fresh Bites Friday, Gluten Free Friday, Whole Food Fridays,