Servings
Font
Back
5.0 from 63 votes

Homemade Jello

Make homemade Jello with just 2 simple ingredients! This version is sweetened with 100% fruit juice and can be stirred together in minutes. 

Prep Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 16
Calories: 36 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 ½ cups 100% fruit juice (divided)
  • 2 tablespoons grass-fed gelatin
  • ½ cup boiled water (or use boiled fruit juice)

Instructions

    Cup of Yum
  1. Add ½ cup fruit juice to a large bowl and sprinkle the gelatin over the top. Use a whisk to briefly mix; it should thicken quickly.
  2. Pour the boiled water into the bowl, and whisk until smooth. There should be no visible chunks, and bubbles will start to form on top. Whisk in the remaining 3 cups of fruit juice.
  3. Prepare an 8-inch square baking dish by lightly spraying it with oil, then press a piece of parchment paper into the bottom of the pan. Pour the jello liquid into the pan and use a slotted spoon to remove as many bubbles from the top as possible. (This is just for looks, so no need to be perfect about it.)
  4. Place the pan on a flat shelf in the fridge to chill until firm, about 4 hours. Once it feels firm to the touch in the center, you can slice it into squares and serve. Leftovers can be stored in an airtight container in the fridge for up to 2 weeks.

Notes

  • Nutrition information is for 1 of 16 squares. This information is automatically calculated and is just an estimate, not a guarantee.
  • • This recipe works best with sweet juices, like grape juice or apple-cranberry juice. For a sweeter result, you can replace the boiled water with an extra 1/2 cup of juice that has been heated to a boil in a small saucepan. (So you'd use 4 cups juice in total.)
  • • For a firmer jello consistency, reduce the amount of liquid to only 3 cups total. This will create thinner, firmer squares that you can cut out with a cookie cutter to make fun shapes for kids!
  • Update Note: This post was updated in April 2024 with new photos. I also doubled the recipe so you can make it in an 8-inch square pan. To make a half batch, use a 9-by-5-inch loaf pan instead. You can find the original recipe here.

Nutrition Information

Calories 36kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.01g Monounsaturated Fat 0.003g Sodium 5mg (0%) Potassium 58mg (2%) Fiber 0.1g (0%) Sugar 8g (16%) Vitamin A 4IU (0%) Vitamin C 0.1mg (0%) Calcium 7mg (1%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 36

% Daily Value*

Calories 36kcal 2%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.01g 0%
Monounsaturated Fat 0.003g 0%
Sodium 5mg 0%
Potassium 58mg 1%
Fiber 0.1g 0%
Sugar 8g 16%
Vitamin A 4IU 0%
Vitamin C 0.1mg 0%
Calcium 7mg 1%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.