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Make homemade Jello with just 2 simple ingredients! This version is sweetened with 100% juice and can be stirred together in minutes.
Whether you’re trying to sneak more grass fed gelatin into your day (here’s a research study I found interesting in regards to gut health), or you want to make a fun snack for kids, this jello recipe couldn’t be easier.
It makes a fun, jiggly dessert and is naturally gluten-free. If you need a vegetarian recipe, try my Vegan Jello which is made with agar agar, instead.
Ingredients You’ll Need
All you need is gelatin and fruit juice to make jello at home. I use grass-fed gelatin for potentially a higher nutrient content, but any gelatin powder will give you a jiggly Jell-O copycat.
The fruit juice you use for this recipe will determine the flavor. Grape juice or an option mixed with apple juice will give you the sweetest results.
Juices that may not work for this recipe are pineapple, papaya, mango, or kiwi juices. The enzymes they contain may break down the gelatin protein, so it won’t set.
If you use pure cranberry juice or pomegranate juice, you may want to add 1 to 2 tablespoons of honey into the warm mixture for sweetness. You can taste and adjust as you go!
How to Make Homemade Jello
1. Bloom the gelatin.
In a large bowl, add a 1/2 cup of the fruit juice and sprinkle the gelatin over the top. You’ll quickly see the mixture start to wrinkle and thicken. Whisk it briefly to make sure all of the gelatin has bloomed.
2. Stir in hot liquid.
Next, add a 1/2 cup of boiled water to the bloomed gelatin. I use water because it’s easy to boil in a tea kettle. Alternatively, you can boil an extra 1/2 cup of fruit juice in a small saucepan, for a more concentrated and slightly sweeter flavor. In this case, you’d use 4 cups of fruit juice in total.
Whisk well until the mixture is liquid, with no visible chunks. You may see a bubbly foam start to form on top. Use a slotted spoon to scoop excess foam from the top. (The foam will not settle as the jello sets.)
3. Mix and chill.
Whisk the remaining 3 cups of fruit juice into the bowl. It’s okay if you see some bubbles on top of the mixture.
Prepare an 8-inch square pan by lightly spraying it with oil, then press a piece of parchment paper into the bottom. This will ensure the jello is easy to remove later. Use a slotted spoon to remove any excess bubbles on top, if you like.
Pour the liquid into the prepared pan, then place it on a flat shelf in your fridge. It will take roughly 4 hours for the jello to set, so be patient!
4. Slice and enjoy!
Once you can touch the top of the jello and it feels firm, it’s ready to slice into squares. You can use the parchment paper to lift the jello out of the pan or slice it directly inside the pan.
Jello is slightly fragile, so don’t be surprised if it cracks slightly as you remove it from the pan. This ratio of juice to gelatin is quite wiggly, without being too firm and without much gelatin flavor.
If you prefer to make a Jello “jiggler” that you can cut out with cookie cutters, try using a 1/2 cup less juice. It’s such an easy recipe to prepare, you can adjust it as you see fit each time you make it.
Leftover jello can be stored in an airtight container in the fridge for up to 2 weeks.
Looking for more easy fruit-based desserts? Try Fruit Compote, Vegan Strawberry Ice Cream, or Blueberry Crisp.
Ingredients
- 3 ½ cups 100% fruit juice (divided)
- 2 tablespoons grass-fed gelatin
- ½ cup boiled water (or use boiled fruit juice)
Instructions
- Add ½ cup fruit juice to a large bowl and sprinkle the gelatin over the top. Use a whisk to briefly mix; it should thicken quickly.
- Pour the boiled water into the bowl, and whisk until smooth. There should be no visible chunks, and bubbles will start to form on top. Whisk in the remaining 3 cups of fruit juice.
- Prepare an 8-inch square baking dish by lightly spraying it with oil, then press a piece of parchment paper into the bottom of the pan. Pour the jello liquid into the pan and use a slotted spoon to remove as many bubbles from the top as possible. (This is just for looks, so no need to be perfect about it.)
- Place the pan on a flat shelf in the fridge to chill until firm, about 4 hours. Once it feels firm to the touch in the center, you can slice it into squares and serve. Leftovers can be stored in an airtight container in the fridge for up to 2 weeks.
Notes
Nutrition
If you try this homemade jello recipe, please leave a comment and star rating below letting me know how you like it.
I’m going to try this today with home-juiced apple juice and do the firmer-consistency method to try to make gummies for my kids!
I love jello until hate all the unnecessary added ingredients. I am definitely going to try this!! Thanks for posting!! 😊
I could not get the mixture to thicken, which was very frustrating because this is such an easy recipe. I used grass-fed collagen peptides and 100% fruit juice. I even ended up using an electric mixer and adding another tablespoon of gelatin and then another and it still wouldn’t thicken. If you have any idea how I went wrong, I would love a suggestion.
Hi Lynn! Are you talking about the part where you bloom the gelatin? It’s okay if it’s not super-thick, but it should thicken when stirred with the 1/2 cup juice. Once you add the boiling water or additional fruit juice, it won’t be thick before it goes in the fridge to chill.
Hi Lynn! Try using gelatin instead of collagen. I’m not sure of the difference, but the texture and gel-ability are noticeably different (collagen is smoother and creamy, whereas gelatin firms up).
If you are using Great Lakes Gelatin brand please be aware there are two types. The green container is non jelling collagen whereas the orange container is the correct one for jelly. Can be pretty confusing.
Thank you for sharing this recipe! Now I can make any flavor of jello I want. So far I’ve made 2 different flavors yum!! I think my 3rd batch I’ll make a sparkling jello.
Can this be made with fish gelatin? I’m a pescatarian, so I avoid beef gelatin.