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