![]() ![]() Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Substances containing gelatin or functioning in a similar way are called gelatinous substances. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is brittle when dry and rubbery when moist. But just enough to make me dangerous, so far.Gelatin or gelatine (from Latin: gelatus 'stiff' or 'frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. If you're looking to make this vegan, maybe try agar agar powder in place of the gelatin and Lyle's Golden Syrup or light corn syrup instead of honey? I've been experimenting with making vegan cheese (!), so I'm becoming more and more familiar with vegan magic ingredients. So I'm often looking for ways to get some of it into my children without opening up a box of overly sugary JELLO. Gelatin is actually quite healthy for you. So even though this is really so simple as to almost not even qualify as a “recipe,” there were enough tips and tricks that I picked up along the way that I thought it was worthy of its own post. The bad news? You must mix the puree with at least as much actual fruit juice or the “JELLO” simply won't set up. The good news is that you most certainly can make homemade “JELLO” gelatin with fruit purees. So I complicated things a bit by testing fruit purees in place of juice. I do always have different types of fruit, both fresh and frozen at home. I make that at least a couple of times a year. And that's only for my gluten free Hawaiian Rolls since they're some of the best burger buns around, and my gluten free pineapple upside down cake. I don't generally keep any juice in the house other than pineapple. How pretty are these pineapple and blueberry “JELLO” flavors? No additives, no chemicals, no food dyes. When it's fresh, those types of fruit can make it difficult for the gelatin to set up properly. Strawberry tops the list for me.īut when you're adding whole fruit to the gelatin, avoid chunks of pineapple, kiwi, mango, papaya or mango. When it's summertime and fresh berries are affordable and at their peak, those are the flavors of homemade jello that I'm most likely to make. Press a few slices of your favorite fruit into the mixture, then finish chilling until it's completely set. ![]() But don't you want to know at least a little bit more?Īt the very least, you'll want to know the best way to put some fresh fruit in there and make sure it doesn't sink to the bottom. Just let the gelatin chill for about 45 minutes in the refrigerator until it's beginning to set. ![]() If you don't really want to know much more and just want to get to the recipe, feel free to scroll down to the bottom for the video and the recipe. I'm boiling it all down for you here into just the facts. But, as with most intriguing things in life, the closer I looked, the more deliciously complicated it all became. Making this easy homemade “JELLO” gelatin really requires just two ingredients: juice + gelatin. So easy, with only a few ingredients-and it's actually good for you. Ditch the box, and make homemade jello style gelatin at home. ![]()
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