Pour 1/2 cup of the fruit juice into a medium glass bowl or measuring cup and sprinkle the gelatin over it. Sugar, honey, maple syrup, or fructose to taste (optional)ġ.
Fructose is available at health food stores.Ģ cups fresh or good-quality bottled fruit juice or pureeġ envelope (1/4 ounce) unflavored gelatinĢ to 3 teaspoons fresh lemon juice (optional) Pineapple, mango, kiwi, and ginger must all be cooked for 5 minutes to destroy the enzyme before using. Frozen juice concentrates, especially purple grape juice, make great "Jell-O." I reconstitute them in a proportion of 1 part concentrate to 2 parts water.Ĭertain raw fruits have an enzyme that will prevent gelatin from setting. Or, juice fresh fruits with an electric juicer and sweeten to taste.įor a thicker, less limpid gelatin, puree the fruit in a food processor, strain out any seeds, and use the puree instead of juice. It is simple - a good fruit juice jelled with unflavored gelatin.Īn easy way to make real "Jell-O" is to buy some high-quality fruit juice, such as imported pear, peach, passion fruit, or cassis, available at specialty and gourmet markets, or guava nectar from Goya, with its tropical flavor and lovely coral color. That’s because fruit juice is much thinner than puree, so it needs an extra boost of gelling power.A homemade gelatin dessert without artificial flavors and synthetic dyes is a great thing that almost nobody gets to experience anymore. Anything goes when it comes to vegan homemade jello.Īgain, take note: If you’re making vegan jello with fruit juice, you’ll need more agar agar powder than if you were using fruit puree. Alternatively, you can cut the jello into smaller squares and serve them in a bowl. Vegan jello squares can be served individually and topped with fruit or coconut flakes. Carefully slice the jello into squares and serve. Photo: Kirsten NunezĬhill in the refrigerator for at least 2 hours or until set. Pour the mixture into the dish, then let sit until it reaches room temperature. You can also line the dish with parchment paper for easy cleanup. Grease a heat-safe dish with a neutral oil, like grapeseed or vegetable oil. Reduce to a simmer and cook for 4 to 5 minutes, whisking often. Bring the mixture to a boil, mixing frequently to dissolve the agar agar and sugar. In a small pot, combine all the ingredients.
Drain the excess liquid then puree as usual. Want to use frozen fruit? Defrost the fruit first. (Alternatively, you can leave a few chunks if you want jello with pieces of fruit!) We used mango puree for this recipe. To make fruit puree, simply add 1 cup of chopped fresh fruit in a blender and blend until smooth. Also, it calls for slightly less agar agar powder than the fruit juice version. This option is ideal if you prefer fresh fruit or don’t have any juice on hand. You can also use fruit puree instead of fruit juice.
Fruitjuice jello how to#
Photo: Kirsten Nunez How to Make Vegan Jello with Fruit Puree Chill in the refrigerator for at least 2 hours or until set.
We suggest placing the silicone molds in a larger baking dish or container so they’re easier to handle. Photo: Kirsten NunezĬarefully pour the mixture into the silicone molds. Once the mixture reaches a boil, reduce to a simmer and cook for 4 to 5 minutes. This will also help prevent the agar agar from settling along the bottom of the pot. Alternatively, you can grease a deep dish and cut the jello into squares. You’ll also need silicone cupcake liners or a silicone mold.
Fruitjuice jello free#
We used 100% cranberry juice for this recipe, but feel free to use your favorite kind. Photo: Kirsten Nunez How to Make Vegan Jello with Juice It will be a hit with kids and adults alike! Here you’ll find two ways to make vegan jello from scratch without gelatin. The best part? You can use fun silicone molds to make to make fun and enticing shapes. When mixed with water and fruit juice (or puree), agar agar creates a wonderfully fruity jello treat. The trick is to use agar agar, a plant-based gelatin substitute that comes from seaweed. If you eat a vegan diet, you don’t have to give up jello.
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