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All-natural fruit juice jelly recipe

All-natural fruit juice jelly recipe


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  • Dish type
  • Dessert

No added sugar, no artificial colours or sweeteners - you can feel good about making this treat for your children!


Devon, England, UK

11 people made this

IngredientsMakes: 6 to 10 servings, depending on size of moulds

  • 475ml fruit juice of choice, divided
  • 4 1/2 teaspoons (14g) powdered gelatine

MethodPrep:15min ›Extra time:3hr chilling › Ready in:3hr15min

  1. Place 125ml of the juice in a small bowl. Sprinkle over the gelatine and let sit for a few minutes so that the gelatine absorbs the liquid, or "blooms".
  2. Heat the remaining 350ml juice in the microwave or in a saucepan till steaming but not boiling. Combine with the gelatine mixture and stir well till all the gelatine has dissolved.
  3. Pour liquid into jelly moulds of choice; you can use silicone moulds or vintage metal moulds. If you don't have any moulds, pour the mixture into a 20 or 23cm square baking tin or dish. Transfer to chill in the fridge till set, about 3 hours.
  4. Once set, remove the jelly from the moulds by running a knife along the edges and popping out. You can also briefly dip the moulds in hot water, which will help release the jelly if you're having trouble. If you set the jelly in a tin, simply cut into squares and remove from the tin to serve.

Tip

Extra gelatine is used here so that a firmer set is achieved, making these little jellies easy for kids to eat with their hands. If you want to make a more wobbly jelly to eat from a glass or bowl, simply use half the amount of gelatine - approximately 2 1/4 teaspoons - for the same amount of juice.

Video

All natural fruit juice jelly

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Reviews & ratingsAverage global rating:(1)


Strawberry Jelly

My little ones love all things jam and jelly, especially strawberry preserves. When strawberry season rolls around in Vermont, they’re on duty full time in our strawberry patch picking berries. We plant two main varieties, the standard summer bearing early strawberries and everbearing strawberries.

Unlike June Bearing varieties, everbearing strawberry plants produce berries all summer and into the fall, though they don’t bear huge crops at any one time. Summer-bearing varieties produce big crops all at once in late spring and early summer, enough to pick bucket loads at a time for strawberry preserves off all kinds, including strawberry jelly.

While I love having a huge canning crop all at once, I also love having a steady trickle of berries all season long. That means I get to see my little strawberry loving munchkins marching off to the garden, bucket in hand all summer long.

I have this simple recipe for low sugar strawberry jam that’s my go-to way to preserve strawberries. It’s perfect for my palate, which doesn’t want a lot of sweet. The little ones though, they want all the sugar.

It’s not just the sugar though, it’s about the texture. While I love a barely sweet jam with a lot of chunks and even the occasional whole strawberry mixed in, they’re all about smooth fruit jellies.

I’m happy to make strawberry jelly for them because it’s actually easier to make than strawberry jam in some ways. There is a straining step, sure, but the cooking time is much shorter. All I have to do is cook up the berries, get them into the jelly bag and then I can be back outside playing in the sun with the littles.


Homemade gummies with real fruit

You might feel like making healthy homemade gummies would be really hard, but I promise it’s super easy. Made with real fruit, gelatin, and sweetened with just a little honey! Loaded with nutrients and so much better for you than store-bought.

Homemade gummies ingredients:

  • real fruit – I used oranges and strawberries
  • light coconut milk
  • water
  • honey
  • salt

First, you need to blend the fruit to make a fruit puree. Add your fruit to a Vitamix or high-powered blender and blend until broken down. Depending on what fruit you use, you might need to add some water too (see below for the full recipe).

Then strain it through a nut milk bag to get out any pulp or seeds. You can use a metal strainer or something similar, you just want the puree to be smooth. Next, add in the remaining ingredients and warm up the mixture in a small pot on the stove.

Slowly whisk in the gelatin, making sure there are no clumps. You want to warm the mixture because when the gelatin is heated and cooled, it makes that chewy jelly-like consistency you love in gummies!

Once thoroughly combined, pour into silicone molds or a glass dish. Let cool in the refrigerator for 2 hours. Carefully pop them out of the molds or cut them into bite-size pieces if using a glass dish and enjoy!


Do homemade gummies need to be refrigerated?

Yes, since these homemade gummies are made with real fruit, they need to be refrigerated. They can sit out on the counter for a few hours, and will soften up a little, but best if kept in the fridge.

How long do gelatin gummies last?

Gelatin gummies will last up to 2 weeks in the fridge. Make sure they are kept in an air-tight storage container. Since they are made with all-natural ingredients and no preservatives, be careful as they get close to 2 weeks as they could get some mold on them.

Do I need to use real fruit?

I love knowing these have real fruit blended right into them, but you could also use fruit juice. Easily substitute 1 1/2 cups fruit juice instead of blending the fruit.

Do I need to use a silicone mold?

You do not have to use a silicone mold for these. You can pour the mixture into a glass baking dish, let it cool in the refrigerator, and then just cut into equal size pieces.

I used this silicone ice cube mold to make it easy to have uniform pieces. If you want to get really fancy, try a gummy bear mold, it will just take more time to distribute the mixture.


Healthy Homemade ‘Jello’ Recipe

Jello is such a fun treat, especially in the summertime, and it’s been delighting kids of all ages for generations. But lots of kids today miss out because their (wise) parents steer clear of artificial colors, flavors, and other unpronounceable ingredients that come along with the stuff in the box. I like to take back the classic dessert by making a Healthy Homemade ‘Jello’ Recipe from scratch in my own kitchen. I make mine with fruit juice, and I don’t even need to add sugar. It’s cool, jiggly, and totally healthy!

Basically, gelatin transforms simple fruit juice into a fabulous dessert – and you can’t beat that. It takes all of 5 minutes to throw a batch together, and I encourage you to give it a try. This is a perfect project for the little ones to get involved with, too — let them choose their favorite juice, sprinkle on the gelatin, and help slice the finished product into wiggly cubes. Gelatin has a unique silky texture that will fascinate them. This recipe sets up firm enough to be a great (and not too messy) finger food for toddlers, too. Cut it into shapes with a cookie cutter if you like.

You’ll need 4 packets of Knox gelatin for each flavor you want to make. Then you’ll need 4 cups of fruit juice. This is where the fun comes in. There are so many new and healthier juices out on the market these days, on my last trip to the supermarket I noticed all the major brands are offering some sort of natural variety. Some of them are even sold fresh in the refrigerated section. For my ‘jello’ I used Tropicana Farmstand juices. I love the saturated colors and the fun fresh flavors. I chose Pomegranate Blueberry and Peach Mango. There are endless juices to choose from, but be sure to find one labeled �% juice” for this project. Apple, grape, pomegranate, cranberry…they’ll all work, but the only one to avoid is pineapple. Pineapple juice contains an enzyme that prevents it from gelling.

Homemade ‘Jello’ is the perfect refreshing dessert for the summer months. You can put them into a cake pan and slice it in cubes. Then pile them in small glasses, topped with a dollop of whipped cream. Or you can pour the liquid directly into individual serving sized cups and let it set up in the fridge that way. I like to use small mason jars…you can cap them and they’ll keep nicely for quick snacks. These are best served chilled, because gelatin will soften as it comes to room temperature.

  • For stripes, make several different flavors and layer each on top of the other, letting each layer chill firm before adding the next.
  • Add in mini marshmallows, grapes, or other fresh fruit before chilling.
  • Cut the ‘Jello’ into shapes using a cookie cutter.
  • Serve in parfait glasses, layered with sweetened whipped cream or whipped topping.
  • Use your grandmother’s old Jello mold for a pretty vintage presentation.

NOTE: Gelatin is an animal derived product. If you are vegetarian or vegan and would like a substitute, try AGAR, a plant based substitute.


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These came out so bad. Usually love recipes from this site but these were terrible. First batch i followed the recipe exactly. Second and third batch i adjusted the agar agar slightly to see if that made a difference. All batches came out with an eraser texture.. not gummy. They also melted out of the fridge (in a cold London winter kitchen). Not great. Had to throw them all out. Did i do something wrong?


More Questions

Ask a Question Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

Question: Making Jelly from Orange Juice?

I have a bottle of orange juice from the dairy department. Can you make jelly from it and how? My son left a bottle in fridge.

Answers

Most of the recipes that are online call for frozen orange juice. However I did find one for fresh orange juice and it seems rather simple to make. You can try this one and you don't really need to cook it. www.mckenziesfoods.com.au/ . /

Question: Making Jelly Using Frozen Juice?

I have never done this. I have frozen fruit juice made from fresh fruit. I have asked others and they all have a different way to make jelly. Or they make it for me. I don't want them to make it for me. So please help!

Answers

This one is new to me, so I had to do some digging. Don't know know our beloved Thrifty Fun already has a nice thread on this very topic:

Who knew!! Just be safe in the process. Canning is a very precise method and speaking from the point of view of someone who got quite ill from a poorly canned product, just be sure to follow the instructions to the letter.

There are a lot of ways to make jelly and it normally isn't that hard. My grandma would can grape jelly using frozen grape juice. It is basically sugar and some pectin mixed together and cooked up. I would follow the recipe here on the site if I were you. I read this recipe and it was the same as my grandma used and it turned out perfect. Here is the link for you. www.thriftyfun.com/ Making-Jelly-from-Fruit-Juice-1.html

Question: Making Jelly From Juice?

I'm wondering if anyone has tried making blueberry jelly from Ocean Spray blueberry juice? Blueberries are very expensive this year and I thought this might be a cheaper alternative, I know you can make jelly from the cranberry juice. If anyone has made it this way I would appreciate hearing how it turned out and what recipe they used. Thanks.


So easy to make, but…

I had such ambitious plans to make a beautifully moulded jelly to share with you. I’ve practiced and practiced but sadly I’ve not yet mastered the art.

A fair bit of googling suggested that the trick is that once the jelly has set, you pop it into a pot of warm water to help loosen the edges. I’ve found that this starts to melt the jelly meaning that it comes out of the mould easily (great so far), but melting the edges of the jelly means that you lose the definition of the shape. Fine if you’re doing something simple like a big dome, but really no good if you’re attempting cute little dinosaurs as I was!

If anyone is a whizz at freeing jelly from it’s mould then please come and share your tips in the comments. I’m going to keep practicing and I hope to be back soon to share the secret.


Grape Jelly

Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.

Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.

Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area. Processing times may vary based on sugar content and altitude.


No Sugar Added Fruit Spreads

One of my “go to” breakfasts is whole-wheat or multi-grain toaster waffles with some PB&J on top sprinkled with some chia seeds. Or sometimes instead of the store-bought I’ll make up a batch of whole-grain pancakes and freeze them for my own toaster pancakes. It’s a nice mix of protein, fat and carbohydrates that gets me going and carries me through the bulk of the morning to when I have some fruit for my morning snack.

What I don’t care for though, is all the sugar that is in the store bought jams and preserves, and personally I don’t want to use the ones made with artificial sweeteners. I’ve always felt that fruit has plenty of sweetness for me without adding sugar. I’m not much in to canning, but I figured there had to be a way to make a nice fruit spread of my own without adding sugar or other sweeteners to it, or even using pectin (which can have sugar in it as well).

I could make fruit butter, similar to apple butter, where you bake the water out of apple sauce to get it to thicken up, but that would get a bit time consuming so I wanted a different way to thicken it up. Well remember those chia seeds I sprinkle on top? Why not put those in the fruit? See chia, like flaxseed, is high in fiber. When you put them in water they start soaking up that water, binding it, making a sort of gel like substance. Gel… jelly… ? Why not? So I gave it a try.

My first batch was a pound of blueberries. I put them in a saucepan with the juice of one lime. I needed a little bit of liquid to get things going as I heated the berries up, and while I could have used lemon juice… I prefer lime, and I thought it their zing would complement the blueberries better. Depending on the fruit, I suppose orange juice would work well too.

I heated the blueberries up just to a warm simmer and let it go for a few minutes to soften up and start drawing more of their liquid out, then started mashing them up with a fork. You could also transfer it all to a food processor and CAREFULLY (this stuff is hot, mind you), pulse until pureed a bit. Then pour in to a medium sized bowl and add four tablespoons of chia seeds. Stir them in and let it sit to cool down. If you use blackberries or raspberries, you may want to strain them through a sieve to get the seeds out. The chia seeds end up looking like what you would get with such berries, but they are much more edible.

Between cooling off and the chia seeds doing their thing, you’ll get a nice bowl of spreadable fruit packed with vitamins, fiber and omega 3 action.

The 1 pound of berries I used made about two cups, I stored it in a mason jar in the fridge and it should last in there a couple months just fine. You could try freezing some as well.

This second photo is some I just made tonight using a 12oz bag of frozen cherries, only difference in the recipe is I only used 3 Tbsp of chia seeds… so when you make your own, figure about 1 Tbsp chia seeds for every 1/4 pound of fruit. I can’t wait until summer and farmer’s market time to try this out with all sort of different fruits. And if you ever stock up on fresh fruit when it’s in season (and cheap!), this can be a great way to use some of it up or as a way to save space in the freezer.


Healthy Gummy Bear Recipe

Ingredients:

  • 1 cup organic juice for each color
    • For the red gummy bear: pomegranate or cherry juice (100% juice not diluted with sugar and water)
    • For the orange gummy bear: I used peach/carrot juice combo. You can also use apricot nectar juice. I also added in 4-5 drops of Orange essential oil before adding to molds. This gives them a great flavor!
    • For the yellow gummy bear: I used a combo of orange and pineapple juices. You can add Lemon essential oil before adding to mold for an authentic lemon-y flavor.

    Directions:

    1. Put your cold juice into a sauce pan.
    2. Add your 1/3 cup of gelatin.
    3. Let it sit for a minute or two so the gelatin can “bloom”. (This will help prevent a clumpy or gritty finished product!)
    4. Turn on the heat to low to medium till the gelatin dissolves.
    5. Turn off heat and let sit for a few minutes to cool down.
    6. Add your lemon juice and raw honey. Stir well.
    7. Use a syringe and suck up your juice concoction and push out into your gummy bear mold.
    8. Let sit for 5 minutes so it sets and then put in fridge for one hour. Remove bears and enjoy!

    Final notes:

    This gummy bear recipe will make at least 100 bears of each color and last in the fridge for at least one week. You can also leave out in room temperature for a few days (just don’t let them get above, say, 85° F or you’ll have a big bear meltdown.)


    Watch the video: All natural fruit juice jelly. Video recipe (June 2022).


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