Fruit Jellies

Many years ago, when my children were young, I read an interesting article about people during the blackouts of WW II. Hiding in the darkened bomb shelters eating dinner, people could not tell what flavor of Jello they were eating.

So my family and I decided to try this out. We made different kinds of Jello, and assorted ones using real fruit juice. We took turns wearing blindfolds and guessing the flavors. My daughter guessed the artificial flavors and I guessed the real ones!! The men in the family were not good at this!! lol

I only make juice jellies now and never buy Jello. I love combining cherry juice with real cherries, blueberry with blueberries, or trying some fun combos like lime and pineapple.

TIP: fresh pineapple has an enzyme in it that prevents the gelatin from setting – use canned

I like my jelly very firm so I use 1 envelope of gelatin for every 1 to 1 and 1/2 cups of juice

(the usual ratio is 1 envelope to 2 cups of liquid)

Basic Recipe

 4 cups of juice altogether

2 or 3 envelopes (tablespoons) unflavored gelatin

2 cups fruit

instructions –

pour 1 and 1/2 cups of juice into saucepan

sprinkle gelatin on top of juice and let soak for about 5 minutes

heat mixture over low heat until gelatin is dissolved

add rest of juice and fruit of choice

pour into bowl and place in fridge to set – takes a few hours

Using Frozen Concentrate

pour 2 envelopes (2 tablespoons) unflavored gelatin over 2 cups water

let soak 5 minutes

heat over low heat until gelatin is dissolved

add 1 can frozen fruit juice concentrate

mix thoroughly

add 2 cups fruit if you want

pour into bowl and chill in fridge until set

excellent as is or with ice cream!!

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Responses

  1. Ha, Ha, Ha……I remember that night, we had so much fun and laughed our butts off. Fun things on rainy nights. I can’t eat artificial jello…blech.


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