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Any Fruit Juice Jello with gelatin allows you to make homemade jello with fruit juice — that basic master recipe you’ve been looking for — natural and delicious, with no added sweetener, plus reliable every time.
Make any flavor of jello with just gelatin and juice!
I tell you which fruit juices won’t gel, too! So you won’t waste expensive ingredients when making this recipe.
Enjoy Homemade Gelatin Jello made with any fruit juice for a healthy snack to provide fun and energy. This treat is great for kids, summer and an active lifestyle.
Get that dose of carbs, electrolytes and protein all in one place, as a fun and colorful snack.
Jump to Recipe
Ingredients in Homemade Jello from Any Juice
Most of you will use store bought juice, which is great. That’s what I did for the photos in this post.
But if any of you make fresh homemade juices, you can use those, too. I give a tip for how in the Notes section of the recipe.
Ingredients for Gelatin Jello:
- fruit juice, store bought or homemade (pasteurized, or raw and fresh) — I only use organic 100% juice, with no added sugar.
- gelatin — This brand is recommended because the cows are pasture-raised their whole lives, and the gelatin is third party tested for pesticide residue. (I recommend avoiding Vital Proteins, as it’s owned by Hershey’s, who’s still using child and slave labor in West Africa. Nor is their product 3rd party tested for pesticides.)
Ratio information: Usually this recipe is made with 2 cups fruit juice to 1 tablespoon gelatin.
However: If you make jello from Concord grape juice, you’ll end up with a softer jello that’s delicious but that won’t cut into neat squares. I suspect this is due to certain enzymes in some fruits that break down the protein in gelatin. To get a firmer gel with this specific juice, you’ll need to increase the gelatin, which I note how to do in the main recipe below.
There may be other exceptions, as well, (juice varieties that need more gelatin) but this is the only one I’ve discovered. As mentioned, see the recipe for details (because Concord grape juice makes great gelatin jello!).
What juices won’t gel
While Concord Grape Juice requires more gelatin to gel … some juices won’t gel at all.
Although this recipe allows you to make homemade jello from any juice, some fruits actually have enzymes that liquefy gelatin (because they break down proteins). So a few juices just won’t gel, and you simply can’t make jello out of them.
Save money and heartbreak by avoiding juices from these fruits and foods: passion fruit, pineapple, papaya, mango, guava, paw paw, fig, kiwi and ginger.
Sometimes cooking these foods destroys the enzymes, but to be on the safe side, consider avoiding them, especially when raw or cooked at low temperature.
How to make Any Fruit Juice Jello
- Place 1 cup juice in small saucepan. Sprinkle gelatin over its surface. Allow about 30 seconds for the gelatin to soak up the liquid (to “bloom”), then whisk it into the juice.
- Heat juice over medium heat, stirring or whisking, for 1 to 2 minutes, until the mixture is steaming and foamier, but not simmering.
- Remove pot from heat, and add the remaining 1 cup cold or room temp juice.
- Pour into refrigerator container, and chill a minimum of 3 hours, but preferably 6 hours or even overnight.
- Slice into cubes or desired shapes, and serve.
What juices make the best jello
That depends on what textures you like.
The most classic tasting jello is made from filtered clear juices, like the Organic Cranberry Apple Juice I photographed (see photo above). This jello is also the most refreshing for hot weather.
But if you like pulpy juices or less filtered juices and think you’d enjoy jello from them, too, they do turn out great, just not as traditional. For example, I used Organic Peach Juice the day I photographed this post, and it was lovely.
So it just depends what you like and what you’re going for. Lastly, as mentioned above, the Organic Concord Grape Juice I made was very delicious. So any juice that’s already awesome (I’m also thinking of organic blueberry and blackberry juices by Knudsen) would be good.
Or, you can purée soft fruits, like watermelon, optionally add lemon or lime juice and a little sweetener, to make your own juice, before gelling.
Any Fruit Juice JELLO (master recipe with gelatin)
- 2 cups juice store bought and pasteurized, or see Notes below for homemade (raw and freshly made)
- 1 Tablespoon gelatin EXCEPT for with Concord Grape Juice: Use 2 Tablespoons. Use this link for a 10% discount at Checkout on my favorite brand of gelatin (pasture raised and 3rd party tested for pesticides). Enter code BEAUTIFUL10.
- Gather ingredients.
- Place 1 cup juice in small saucepan. Sprinkle gelatin over its surface. Allow about 30 seconds for the gelatin to soak up the liquid (to "bloom"), then whisk it into the juice.
- Heat juice over medium heat, stirring or whisking, for 1 to 2 minutes, until the mixture is steaming and foamier, but not simmering. Remove pot from heat. Add remaining 1 cup cold or room temp juice.
- Pour into refrigerator container, and chill a minimum of 3 hours, until firm enough to slice, but preferably 6 hours or even overnight.
- Slice into cubes or desired shapes, and serve.
Tip when making Gelatin Jello with raw or fresh juice
- Use just ½ cup juice to heat with gelatin, so the remaining juice stays fully raw.