When I have a build-up of canned fruit juice in the fridge, I make this gelatin. It is quite tasty and though it does have sugar, you can be assured that there are no artificial colors like you get in Jell-o!
You can use a variety of fruit juices and fruits. I usually use peaches and/or pears because that is what I have an abundance of but the batch pictured was actually mostly nectarines. I’ve heard tell that there are certain fruits that don’t allow gelatin to gel so maybe you should be careful. I think pineapple is one of them but that might only be fresh pineapple.
I often like to put this into little glasses as I have pictured here. They make such nice little servings and it’s super fun to clink your spoon around trying to scrape out as much gelatin as you can. Am I weird?!
Basic Fruit Gelatin
Adapted from More with Less, page 276
2 cups fruit juice, divided (from canned fruit)
1 T plain gelatin (I think this is one packet?)
1 T lemon juice
3 T orange juice concentrate
2-3 cups chopped canned fruit
Put one cup of the juice into a small sauce pan. Whisk in the gelatin. Over medium heat, cook mixture until gelatin is completely dissolved, stirring often.
Once dissolved, stir in the lemon juice, OJ concentrate, and the remaining fruit juice.
Put the chopped fruit into little cups or a bowl. Pour the gelatin over top. Chill until set, usually about 6 hours.
Serves: 4 – 6
This is amazing!! I would have never, ever thought of this (since I missed it in MWL!) I will be trying it very soon- the kids will be thrilled:-).
You know, every now and then I page through that cookbook and every time I do, I spy a recipe that I previously missed and I think I just HAVE to make it. This was one of those recipes. I found it last winter and I’ve made this gelatin at least 8 times since then!
“They make such nice little servings and it’s super fun to clink your spoon around trying to scrape out as much gelatin as you can. Am I weird?!”
LOL
I will have to try this with pear juice…
Yes, do. Me thinks you will love it
I just finished off my jar of cherry juice by mixing with some seltzer water… next time I’ll have to make some jello! And you’re right: fresh pineapple and kiwi (and maybe a few other citrus fruits- I forget) contain enzymes that “chop up” the gelatin protein and therefore don’t allow it to set. But cooking those fruits will denature the enzymes, so you are fine with canned pineapple
Good to know. Thanks!
oh, I’m so sad about all the home-canned fruit juice that went down the drain! I just didn’t know what to do with it! I tried making syrup with it once, to eat on pancakes, but it wasn’t concentrated enough. So, thanks, I will try this (LOVE that MWL – always find good things in there).
Oh I don’t ever throw it out! We drink it (mixed with lots of water since it’s so sugary) or I use it in place of some or all of the sugar in certain baked goods.
yes you are weird. but that’s ok. too many cookiecutter people in the world.
Ha! Thanks Dr. P
So, how would you make this without ‘store bought’ gelatin?
I have no idea!
Keep in mind, this recipe uses just the plain, unflavored gelatin so it’s not the sugary, fake-colored stuff. Plain gelatin is not bad for you, as far as I know. Anyone know something I don’t on this subject?
I also like to make lemonade out of my home-canned leftover juice. Because lemonade is just sugar-water mixed with fresh lemon juice. You’ve already got the sugar-water, so you just add the lemon juice and voila! Homemade lemonade. Easy as pie. It’s also great in fruit smoothies
Ooo, that would make flavored lemonade! I love the idea. Thanks!