There’s always room for….Oh you know the rest. I’m sure your kids are like my kids…they love Jell-o. It’s easy to toss it together and have a “fruity-ish” treat ready for the kids (and you) in a few hours. Well, if you’ve never made it yourself, here’s your chance to see just how easy it is to make your own using fresh fruit juice. You can even omit the sugar and use Stevia or even Agave Nectar. Because I was testing this recipe, I opted for using white cane sugar, but next time I’ll be trying to bring down the sugar intake a little. BUT – even with the sugar…it’s phenomenal, it’s easy and the kids will never miss the red dye #4. The variations are endless with this recipe, so if coconut water and fresh blackberry juice aren’t your thang….change it up to whatever floats your gelatin boat.
One tip you’ll want to remember is this: Spray the molds with cooking spray. The end.
If you forget to do that (like me) you can also place the mold into a bowl or pan of hot tap water for 10 seconds. Remove and give it a gentle “twist shake”. If it doesn’t appear to be loosening up then put it back into the water bath for 10 more seconds. Invert onto a serving dish and it should pop out.
So what kind of gelatin are you going to make? I’m an inquiring mind and I want to know!! Leave a comment below.
Blackberry Juice Layer
1 pint fresh blackberries
1 cup water (divided)
1/2 cup white sugar
1 1/2 teaspoons unflavored gelatin
Coconut Water Layer
1 Spray 6 – 1/2 cup molds with cooking spray. Set aside.
2 In a small saucepan add the coconut water, sugar and gelatin. Bring to a simmer over medium-low heat and stir until the gelatin has dissolved. Divide between the 6 molds and set on a small baking sheet. Refrigerate for 3-4 hours or until firm.
Blackberry Juice Layer
1 In a small saucepan add the blackberries and 1/2 cup of cold water. Bring to a boil over medium-high heat. Cook berries for 10-15 minutes, breaking them up with the back of a spoon. Set a fine meshed sieve over a medium bowl and push the berry juice through using a rubber spatula. Continue to push the juice through the sieve until all that remains is pulp and seeds and discard.
2 In a small saucepan add 1/2 cup blackberry juice, 1/2 cup sugar and 1/2 cup water and gelatin. Bring to a simmer over medium-low heat and stir until the gelatin has dissolved. Remove from heat and allow to cool for 10 minutes. Remove the molds from the refrigerator and carefully ladle the blackberry juice over the coconut water layer. Return to the refrigerator and chill for 2-3 hours longer. Remove from the refrigerator and place a serving plate over the mold and invert. If the gelatin is sticking, you can use the water-bath method mentioned above. Serve with fresh blackberries and fresh whipped cream if desired.
Makes 6 – 1/2 cup servings