Wiggly, jiggly jello is a favorite for young and old alike. Given the popularity of the powdered mixes and pre-made gelatin snack containers – you’d think making jello from scratch is a difficult, labor and time intensive task. Well, it’s not. All it takes is a package of unflavored gelatin and fruit juice – sugar or other sweeteners are totally optional. No added colours or preservatives required.
With citrus season in full swing, orange jello – pardon me, orange gelatin was on our list of favorite orange foods to make. First step – juicing the oranges.
How much juice in one orange?
An average sized orange will yield about 1/3 cup of juice. For one batch of jello, you’ll need the juice of about 6 oranges.
To get the most juice out of any citrus fruit follow these 4 tips to juicing citrus.
Once you’ve got your juice – you’re all set to go.
Next time, I think I’ll try making it with blood oranges – can you imagine the color of that jello!
- 2 cups Orange Juice - fresh squeezed for best flavor
- 1 Tbsp Unflavored Gelatin (1 envelope)
- 1/4 cup Sugar (optional)
- Place 1/4 cup orange juice (pulp in or pulp-free - your choice) in a medium sized bowl and sprinkle gelatin on top. Allow to rest for 1-2 minutes as gelatin soaks up juice and swells.
- Meanwhile, heat 1/4 cup juice in microwave or on stove top.
- Add hot juice to gelatin mixture and stir briskly until gelatin is dissolved about 1-2 minutes.
- Taste your juice and add as much or as little sugar as you desire. Stir until any sugar is dissolved.
- Add remainder of the juice.
- Pour into serving dish or individual dishes and allow to set for 3 to 4 hours (less if in small individual dishes).
- Top with freshly whipped real cream.
- The gelatin will not add any noticeable flavor - the quality and taste of the juice you use will determine the final flavor.
- To get 2 cups of freshly squeezed orange juice plan on juicing about 6 medium sized oranges.
- Use the same instructions for whatever juice you have available - other than pineapple, mango or papaya which won't set with gelatin.
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.