Fruit Juice Jello

Probiotic jello with milk kefir

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5 from 2 reviews

Fruit juice jello is perfect for all sorts of fun flavors and doesn’t require any additional sugar. See the section above for some flavor options, including fermented beverages, like kombucha, for a probiotic treat!


Units Scale
  • 3 Tbsp gelatin (or pectin to set 6 cups, see notes for details)
  • 3 cups of juice
  • 2 cups of cold juice or probiotic beverage
  • 1 cup of cream (either whipping cream or coconut cream)
  • 1 cup of fresh fruit (optional)


  1. Bring 3 cups of juice to a boil. Remove from heat and add pectin or gelatin according to the directions on the package. Follow the proportions on the package for setting 6 cups of liquid. Stir until the powder is fully dissolved.
  2. Leave the juice to cool slightly, then mix in the remaining 3 cups of liquid. This can be juice, kombucha, cream, etc.. See the section above for flavor suggestions. Pour the mixture into a 6-cup Jello mold or individual serving cups.
  3. To make a layered dessert, mix 1 cup of jello juice with 1 cup of cold juice or kombucha. Pour into the mold and refrigerate for 30 minutes. Then mix 1 cup of jello juice with 1 cup of cream. Pour over the set jello, and refrigerate for 30 minutes. Mix the final layer with 1 cup of jello juice and 1 cup of cold juice or kombucha. As long as you leave the warm juice out of the fridge while the layers set, then you won’t have to reheat the jello.
  4. If you are using fresh fruit, I recommend adding them to the bottom or middle layer, as they will float until the jello is set.
  5. Refrigerate for at least 4 hours before serving so that it sets nicely. 


  • I’ve used both organic gelatin powder and Pomona’s pectin to make sugar-free jello. The jello comes out perfectly either way. Just follow the jelling instructions on the package for 6 cups of liquid. 
  • 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 use processed juice or canned fruit, which won’t contain the enzymes.
  • A bundt pan works great as a jello mold. However, I find individual bowls or mason jars are easier for serving.