- 4 cups organic juice (divided)
- 1/4 cup grass-fed gelatin
- Pour 1 cup of juice into a large measuring cup or bowl, and add gelatin powder. Let sit for 1 minute to let it bloom. (It will turn into a gel that will dissolve more easily in the next steps).
- Pour the remaining juice into a saucepan & heat over medium heat until warm.
- Transfer the cold juice-bloomed gelatin mixture to the saucepan and stir until evenly blended.
- Pour the jello into a pyrex dish or small ramekins. Cover and refrigerate until set (usually about 4 hours). In the photo above, I used a small cookie cutter after it was set to create the little hearts.
- 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).
- 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.
- Prep Time: 5 minutes
- Category: Treats
- Method: Stovetop
Keywords: paleo, aip, gaps, healing foods: juice jello