Healing Foods: Juice Jello

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(Paleo, AIP, GAPS)

Healing Foods: Juice Jello | Phoenix Helix “My childhood may be over, but that doesn’t mean playtime is.”
~ Ron Olson

Food for Your Inner Child (and your Health)

What other food brings you back to childhood as quickly as Jello? It’s wacky, wild and wiggly! And if you make it yourself, it’s also good for you – a far cry from the store-bought version. Check out the difference:

  • Store-bought Jello Ingredients: Sugar, Gelatin, Adipic Acid, Disodium Phosphate, Sodium Citrate, Fumaric Acid, Tannic Acid, Red 40, Blue 2.
  • Homemade Jello Ingredients: Organic Juice, Grass-fed Gelatin

Benefits of Gelatin

  • Once upon a time, people used to eat all the parts of an animal: muscle meats, fatty meats, bone broths and organ meats. Each of these has a different amino acid profile that benefits our bodies when eaten in balance. However, modern society focuses almost solely on muscle meats, giving us a narrow amino acid profile that ramps up our inflammation. Gelatin provides the missing amino acids, which tone down the inflammation.
  • When taken before bed, gelatin improves sleep.
  • Gelatin supports healthy joints, by providing the amino acids proline and glycine, which are building blocks for bones and cartilage.
  • When eaten with a meal, gelatin aids digestion, by soothing the GI tract, balancing stomach acid, and assisting in the absorption of nutrients.

Recipe: Juice Jello


4 cups organic juice (divided)
1/4 cup grass-fed gelatin

*Note: Conventional juice contains pesticide residue, which is why I recommend organic. As for the gelatin, you can buy conventional Knox gelatin from the grocery store, but if you make jello regularly, that’s actually an expensive choice for a low quality product. Grass-fed gelatin is available in bulk online. I use the brand Great Lakes (red can).


  1. Pour 3 cups of juice into a medium saucepan & heat over medium heat until warm.
  2. Pour another cup of juice into a large measuring cup or bowl, and add 1/4 cup gelatin powder. Let sit for 1 minute.
  3. Transfer the cold juice-gelatin mixture to the saucepan and stir until evenly blended.
  4. Pour the jello into whatever container you like: a large bowl, individual size bowls, or candy molds for fun shapes. Cover and refrigerate until set (usually about 4 hours).

*Note: If you’re lucky enough to have a fruit tree in your back yard, and want to make jello with fresh-pressed juice, only heat 1 cup of your juice and keep the rest cold, to preserve raw juice enzymes. Storebought juice has already been pasteurized, so this isn’t a concern, and heating more of the juice makes a smoother texture of jello.

Looking for another gelatin-based treat?
Try Apple Cinnamon Gummy Candies

Apple Cinnamon Gummy Candies

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This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Whole Food Friday, Allergy Friendly Lunchbox, Fresh Bites Friday, Sunday School, Make Your Own Monday, Natural Living Monday, Healthy Tuesday, Family Table Tuesday, Scratch Cookin’ Tuesday, Fat Tuesday, Traditional Tuesdays, Tuned In Tuesday, Eco Kids Tuesday, Waste Not Want Not Wednesday, Well Fed Wednesday, Wildcrafting Wednesday, Whole Foods Wednesday, Allergy Free Wednesday, Real Food Wednesday, Party Wave Wednesday, Tasty Traditions, Thank Your Body Thursday, Simple Lives Thursday, What I Am Eating, Paleo Rodeo, Pennywise Platter Thursday,

Healing Foods: Juice Jello | Phoenix Helix
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35 thoughts on “Healing Foods: Juice Jello

  1. I so love when a fun treat is also good for you!! A double treat!! Thanks for a great post! BTW I also appreciated reading about NSAIDS, I try not to take any but sometimes I absolutely have to when I get a bad bad headache. It makes all the difference at times! Thank you for confirming what I already felt!

    • Here’s to fun! Thanks also for complimenting the pain relief post. I was a little nervous writing that one, because it’s such a controversial stance, but I also think it needed to be said.

  2. I have a recipe that uses herbal tea instead of the juice! It is a great variation in which you can choose to sweeten with a little honey, or avoid sugars all together and still have some fun flavors.

    • In that case, just buy the Knox unflavored gelatin at your local grocery store. That will still work and it is 100% gelatin (no additives). The bulk purchase is worthwhile if you decide you want to make it on a regular basis.

  3. We LOVE homemade jello! I make mine regularly with 1cup homemade lemonade, 1Tbs. raw honey, and 1cup kombucha(not heated)to get some more probiotics. A super easy nourishing snack.

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  7. Hi there,

    I am going to use this recipe with plain carrot juice!

    How much gelatin should I add if I wanted to try this recipe out using 1 cup of carrot juice rather than 4 cups ?

    And if I also wanted to make a vegan version – what modifications would I need to make using agar agar instead of gelatin?


    • Hi Alice. This recipe uses 1 Tbsp. gelatin for every cup of juice. As for your other question, I’m not vegan, so I can’t advise. Good luck – I hope it tastes great!

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    • Hi Jessica. It’s been a while since I took that photo, but I believe it was cranberry-pomegranate. My favorite flavor, though, is simple apple juice (but it’s not as pretty). 🙂

  10. Hi Eileen. I wonder if agar powder from gracilaria genus is legal AIP? A bit concern with the carrageenan properties it may have as it does in other types of seaweed. Been sussing out online about it but couldnt find any clear reference. Thank you.


    • While Agar is AIP-approved, I don’t eat it myself. Gelatin is healing food and a better choice for this and other recipes where you’re looking for thickening/gelling of ingredients.

  11. Sure gelatin is superior in healing than agar powder. Agar powder is chosen due to its high magnesium content as stated by Dr. Mercola. Im in a need of magnesium intake to address MCTD causing me weakness n constipation. Right now Im on green leafy veggies and magnesium pill (oxide and gluconate 500mg) daily regimen, but found it a bit slow in boosting energy. Any suggestions for the magnesium supplemention, of its dosage, safety and absorption? Thanks again.

    • Oh! Well that’s a horse of a different color. 😉 Unfortunately, I’m not qualified to advise you on supplements, but if I were you, I would treat it as a food reintroduction and just see how my body reacts. If the effects are beneficial, continue with it. If it aggravates your symptoms, stop.

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  13. Hi, I’ve never used that much gelatin powder at one time. Does 1/4 cup really bloom in only a cup of liquid? I imagine putting it in the liquid & it getting all clumpy & having solid “bits” in my jello. I don’t want to waste my good gelatin powder!

    • Hi Tracy, the heat will melt those bits, so long as you stir well. To make sure all of the gelatin blooms, when you add it to the juice, you can use a spoon to gently tap down on the top to make sure it all gets moistened. Enjoy the jello!

    • Hi Apelila. When I make it, I divide this recipe into 8 servings. If you want to increase the gelatin content without making the recipe too firm, you can add additional collagen (the Green Can from Great Lakes Gelatin) which has the same benefits of gelatin but dissolves completely in liquid with no extra “gelling” result.

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