Fruit Juice Jello, anyone???

I was thinking of making some jello with unflavored gelatin and fruit juice instead of using Jell-O. I guess it's fairly common. I've never tried it though. Is it any good?

Anyone else do this? Got any good recipe ideas?

No clue, although we have used fruit juice along with regular jello. I often add the knox geletin to the jello to taper down the sweetness of the product.

My mother used to put canned pears in lime jello. It wasn't a bad combination.
I never made jello with fruit juice.

I dont have much of a sweet tooth, but the other family members do. An aunt used to make this panna cotta and people loved it. It's pretty easy. She sometimes used real vanilla beans, which were fantastic. I was intrigued by the "black glitter".
I remember one batch that had an awesome vanilla flavor, and the topping was freshly picked blackberries and raspberries. Yum!

Here's a couple recipes that I think are quite close to hers.

Recipe
Recipe 2

a reply to: Flyingclaydisk

jello with unflavored gelatin and fruit juice

You're missing one very essential ingredient.

a reply to: Flyingclaydisk

I've never made it, but I've eaten it made that way before. Wasn't too bad

a reply to: DAVID64

I assume you're referring to some kind of hard liquor so as to make Jello-shots, right?

I could do that I suppose, but first I just want to try some regular fruit jello.

a reply to: Flyingclaydisk

It's all about the ratio of sugar to gelatin. More gelatin, less sugar will give you gummies, less gelatin more sugar will give you Jello. Look up the ratio of sugar to gelatin in Jello packages, it makes a good starting point. As far as flavours go, you can use anything you want. You can buy flavour oils to go with the fruit juice to enhance the flavours. You can usually find them in the baking section. Don't use pineapple juice, it won't set properly. Pineapples have an enzyme that stops gelatin setting.

Mix your gelatin and sugar together and add water to bloom the gelatin. Then cook it, i like to skim any of the nasty foam # that rises as far as i know, it's impurities in the gelatin and smells like dead pig skin. Then pour it and let it set.

a reply to: Flyingclaydisk

Pineapple and Lemon juice added to anything makes it better.

Made it with Sprite once, I remember it tasting like Jello

originally posted by: Flyingclaydisk
I was thinking of making some jello with unflavored gelatin and fruit juice instead of using Jell-O. I guess it's fairly common. I've never tried it though. Is it any good?

Anyone else do this? Got any good recipe ideas?

I'm glad I could be around when the mystical cowboy of legend finally came out of the closet.

Just kidding.

Try guava. Guava anything is pretty amazing.

originally posted by: Flyingclaydisk
Is it any good?

Yeah, it's not bad but the real stuff is much better to wrestle in.

If you're interested get your mankini and I'll suplex you into a kiddy pool of the stuff.

a reply to: NightVision

From what I understand, you can't use pineapple juice, the gelatin won't set if you do. I don't know about lemon. Has to do with the acid.

a reply to: Flyingclaydisk

You can use a small amount of acid. I put pure citric acid in, a very small amount, it still sets. Jello itself has ascorbic acid in it. I've spent way too much time researching gelatin in my efforts to make the perfect gummy candy.

originally posted by: dug88
a reply to: Flyingclaydisk

You can use a small amount of acid. I put pure citric acid in, a very small amount, it still sets. Jello itself has ascorbic acid in it. I've spent way too much time researching gelatin in my efforts to make the perfect gummy candy.

Yes, pectin is acidic, and it is typically used as the setting agent for fruit based jellies. Sure Jell is the most popular brand for making jelly at home.

a reply to: butcherguy

Pectin will give you a chewier texture. The latest stuff that seems to be popular in the gummy world from various patents i've been looking at seems to be adding modified cornstarch to either pectin or gelatin based gummies. Those real fruit gummies, each colour package seems to contain different amounts of gelatin, pectin and/or modified cornstarch. Those starburst gummies, the soft chewy ones also seem to use modified cornstarch to alter the texture. The ratio of gelatin to sugar I used always seemed to get good results though. Not quite the texture of Huer gummies, but pretty close.

a reply to: dug88

Got it. Thanks! I figured I was probably getting part of that wrong.

a reply to: dug88

Great info!

Thanks!

a reply to: Flyingclaydisk

No problem. Honestly, I'm happy to babble about this. Also, i made a mistake. It's adipic acid, not ascorbic acid in Jello.

Also. A box of Jello is 85g the amount of sugar is around 71 grams i believe the gelatin content is around 7-8 grams from when i figured this out before.

Something like 75g of sugar and 10g of gelatin should work decently.

originally posted by: Flyingclaydisk
a reply to: NightVision

From what I understand, you can't use pineapple juice, the gelatin won't set if you do. I don't know about lemon. Has to do with the acid.

You know what you're 100% right now that I think about it. There's an enzyme in pineapple that breaks down protein structures.

No pineapple, folks!!

Sorry