Homemade Jello That’s Good For You?

homemade finger jello

Did you know that homemade jello can actually be good for you?

I tried homemade jello last week and the kids and I were all over it.  Gelatin from pastured animals, normally found in stock made from boiling the bones, is very good for us.  It’s so loaded with nutrients that it’s considered a superfood.  Mine ended up being thin in spots, only because I didn’t have my pan laying perfectly even in the fridge.  Otherwise, the amounts would’ve been perfect.  Here’s the recipe for two stainless steel cookie sheets:

  • 6 cups organic apple juice (or another kind of juice you like, if using concord grape juice, use 1 cup of water for part of the liquid or it’s too strong.)
  • 6 T. gelatin (no MSG in this brand and it’s from grass-fed cows!)

For a 9×13 use these amounts:

Mix the gelatin into 1/2 cup of the juice on low heat, whisk until it’s all dissolved.  Whisk in the rest of the juice, and pour into your pans.  If you don’t like the little bubbles that will develop on top, cover with plastic wrap and refrigerate until set.  Tip, you may want to situate your pans in the fridge where they’ll be setting up, and pour the gelatin in, otherwise it’s tricky carrying a pan of liquid to the fridge from the counter without spilling it all over.

Here’s what we make on Valentines Day with the organic juice (just juice!) that we found.

Valentine jello

Here’s another picture of our Valentines Day jello:




  1. says

    My youngest daughter is fascinated when I make jello anything. One time I had a tea party and I made tea jello. Since then jello excites her. I recently made tomato aspic for our chapter meeting. I had actually never eaten it. I had fresh tomatoes with juice that needed a purpose. I chilled it in a bundt pan. I served it with a can of wild salmon in the hole, chopped parsley and lemon wedges around the edge. The members liked it and there was some to bring home to my daughter.

  2. says

    I was making homemade jello for my kids 30 years ago with Knox and fruit juice to avoid the artificial ingredients, but at the time I didn’t know anything about the problems with factory beef. I may try this again since my husband has milk allergies that eliminate so many dessert options for him (probably a good thing!)

    The scone recipe LOOKS good, though a really good scone is typically made with cream. I’m looking forward to trying it, though. If it tastes as good as it looks, another treat with no milk :-)

    Have you ever done any research into milk allergies for your blog? My husband grew up on a farm, eating lots of milk products his whole life, but was told by a holistic chiropractor a year or so ago that he’s been allergic to milk all this time. (He just turned 60!) Cutting out milk and cheese has made him feel better, but I’m not convinced.

    • KitchenKop says


      If he feels better that says a lot. What HAD he been drinking? Conventional milk from the store or raw milk? That makes a huge difference.

      Also, many with milk allergies (or other allergies) can be healed after healing their gut on something like the GAPS Diet. Have you seen this? http://ow.ly/4fn3T


  3. says


    So glad you liked the almond flour banana bread muffins. They are a real hit with us. And YES, with this recipe it is absolutely essential to mix all the wet ingredients separately! I’ve tried “shortcutting” it like you did and had the exact same problem. Also, (not like I’m a master baker or anything, baking is WAY down in my aptitudes, only just above grilling) doesn’t the age of our baking powder have something to do with how “strong” its flavor is? Once or twice I baked with rather dated baking powder and I could really TASTE it, even when it was all properly mixed. I thought maybe it was the new recipes I was trying, but my hubby (how does he know more about baking than me?) suggested I get a new baking powder and re-try the recipe. Sure enough, the second time with the new powder tasted MUCH better.

    So, that’s my two cents.

    ALSO, as with any banana bread where the bananas supply all the the liquid, it’s really important to use plenty of super ripe mushy bananas! If you run out of bananas and your batter is still too dry/more like a dough, then just add cream or coconut milk until it’s the right consistency. I’m sharing this here because a couple of commenters said their batter came out too dry, and I think it probably has to do with the amount/consistency of bananas.

  4. Linda Rickman says

    Does anyone know if a person allergic to tree nuts will be affected by almond flour? I guess I could try and if hubby is, I would have to eat it all by myself šŸ˜‰

  5. says

    I make ‘juice blocks” on a fairly regular basis using a variety of juices. I usually make it ‘jiggler’ consistency so it can be eaten with fingers. I find it’s a great addition to lunch boxes – not to mention it means more gelatin.

    Last night I made it with (unsweetened) blueberry pomegranate juice (the kid’s favourite ‘jelly juice’ lately) but I’ve also made it with coconut milk. Somehow I ended up eating most of that one šŸ˜‰


  6. Alice says

    I have fallen head-over-heels in love with kombucha gelatin. I eat it almost every day with raw cream. I am now exoerimenting with making cream gekatin on top of the kmobucha gekatin. Yum.

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