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Fun Fruit Juice Jello

Fruit juice jello with Paloma's pectin for a sugar-free and vegan treat

This 1950’s inspired recipe can be made with vegan-friendly pectin or gelatin. It can also be made with all sorts of fun different flavours. See the section above for some flavour suggestions and options for making probiotic jello.

Ingredients

Scale
  • Pectin or gelatin (see notes)
  • 3 cups of juice
  • 1 cup of cream (either whipping cream or coconut cream)
  • 1 cup of fresh fruit

Instructions

  1. Bring 2 cups of juice to a boil.
  2. Stir in enough pectin or gelatin to set 4 cups of liquid. Follow the proportions on the package because it changes depending on exactly what brand your are using. Stir until the crystals are dissolved.
  3. Remove the boiling juice from the heat. Pour 1 cup of jellied juice into a 6 cup jello mold. Mix in 1 cup of cold juice. 
  4. Add in the prepared fruit. It will float on top of the liquid creating a single layer.
  5. Place the jello mold in the fridge and leave it to cool until it is starting to set (about 30 to 60 minutes).
  6. Leave the second cup of jellied juice out on the counter so that it will only cool slightly. 
  7. After 30 minutes, whip the cream until it thickens and forms nice peaks.
  8. Gently mix whipping cream into the second cup of jello, then spread it over the set jello layer in the fridge.
  9. Refridgerate for at least 4 hours before serving so that everything can set up nicely.

Notes

  • See the sections above for flavour suggestions, including a creamy vegan coconut jello and a probiotic apple ginger jello. Raspberry tea is one of my favourites!
  • I have made this recipe with organic gelatin powder and Pomona’s pectin. They both worked perfectly. Regardless just follow the jello recipe on the package.
  • Avoid using fresh pineapple, kiwi, peaches, figs, mango or papaya, which all contain an enzyme that will prevent the jello from setting properly. If you really want to use one of these fruits then either used processed juice or canned fruit, which won’t contain the enzymes.

Keywords: 1950's, vintage recipe, probiotic, sugar-free, vegan, gluten free, keto, kombucha, ginger bug, water kefir, milk kefir