Homemade Jello Recipe with Fresh Fruit
Healthier jello recipe made with real, fresh fruit makes for a much tastier, guilt-free and kid friendly dessert. All with only 3 ingredients, and one is even optional.
Prep Time10 mins
Cook Time40 mins
Chill time4 hrs
Servings: 10 people
- 1.1 lbs fruit or berries 500g. I used red currants, but raspberries would also work great.*
- 5 cups water 12 dl
- 1 cup sugar 190g. Optional**
- 18 leaves gelatin or 6 tbsp gelatin powder***
Low simmer: Add the berries, water and sugar to a large pan. Let it come up to a simmer on medium heat, but once it does, reduce the temperature to low and let it sit right under simmering point for about 30 minutes. Stir occasionally.
Find containers: Meanwhile, find moulds or containers for the jello. I use some small ramekins, but you may also pour it into larger bowls so people can take as much or as little as they want.
Run through a sieve: Once the berries have cooked for 30 minutes, take them off the heat. Pour the mixture through a sieve and just let it drip. Do not help with a spoon or spatula, this will make a clearer jello
Plump up the gelatin: Add gelatin sheets to a bowl of cold water for at least 5 minutes to soften up the leaves. If you’re using gelatin powder, you mix the powder with 3/4 cup cold water and let it sit for 5-10 minutes or until it gets thick.
Combine gelatin with berries: For gelatin leaves, you take one leaf and gently press out the water from it, add it to the berries and stir. Continue with the rest of the gelatin sheets. For gelatin powder, once its thick you may stir it into the berries.
Cool the jello: Add this jello mixture to your prepare moulds/ramekins/bowls. Let it cool to room temperature before covering and cooling completely in the fridge. It should set overnight, but often a few hours is enough.
Serve with: Delicious with a few extra fresh berries and a vanilla custard sauce!
Store leftovers: Store leftovers in the fridge for up to 7-10 days.
Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!
Jello or jelly can easily be halved, doubled, tripled or even more, as long as you have a big enough pan to cook it in.
* A note on fruit: You can use whatever fruit or berries you want really. The only difference will be in the amount of sugar you’d want to add to it. I would add less sugar to sweet fruit and berries such as mango, strawberries and blueberries. The amount of sugar in this recipe is because of tart berries, such as the red currants I’m using here, or raspberries, cranberries and green apples. Tart fruit works best when the jello is served with sweet sauces like vanilla custard sauce.
** A note on sugar: You can use a little sugar, more sugar or even no sugar and this jello would be pretty tasty. You may also use artificial sweeteners. I’m sharing with you a jello recipe that is a happy medium. It is tart, fresh and a little sweet. This will also depend upon the choice of fruit or berries.
*** A note on gelatin: It may seem like a lot of gelatin, and I know a lot of recipes call for less. This is however the recommended amount at the backside of gelatin leaves packages and it is working like a charm for me every time. Feel free to use less, the only thing that could go wrong is how firm or loose it gets. It will still taste amazing. Also note that gelatin smells when it reacts to the cold water, but it will not affect the end product ever.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.