How To Make Homemade Jell-O from Scratch

Jell-O looms large in my childhood memories of dessert. If you grew up in the ’80s, ’90s, or, heck, really any era, neon poptastic jiggly gelatin probably evokes core childhood memories. I remember shaking brilliantly colored granules straight from a box, and stirring impatiently with clinking ice cubes to chill. Jell-O was the cool and sweet dessert that we yearned for on hot summer days.

But Jell-O isn’t just for kids, and it isn’t just for nostalgia. As I grew up, my motto became “Can you jell it? YES. YOU. CAN!” Unflavored gelatin is a magical substance that can transform any liquid, from juice to coffee to booze, into a wobbly jellied square that surprises and delights. So, friends, may I reintroduce you to Jell-O Jigglers?

Part of the fun of cooking is playing with texture. I think it’s both fun and surprising to take a juice or fruit purée that is usually liquid and turn it into a solid with the magic of gelatin. It’s cool, refreshing, and playful. I love bringing out big cubes of lemonade Jell-O (or jelly, as the British call it) in a group of grown-ups and watch them melt back into being little kids.

The other beauty of gelatin and Jell-O-esque desserts is that they barely qualify as cooking. They are the coolest, easiest, quickest summer desserts. To create a gelatin dessert, you melt gelatin in liquid, but this takes the barest application of heat for less than 2 minutes. In the summertime when you want a cool treat, this is just about as easy as it gets.

Plus, gelatin is a fascinating ingredient. Because it’s derived from collagen (yes, it’s an animal product and not vegetarian), it melts at body temperature. This is why Jell-O melts in your mouth and tastes silky and smooth.

Yes and no. Gelatin is an animal product derived from collagen. It is not sweetened and has few, if any, calories. Gelatin is not a vegetarian ingredient.

Jell-O, on the other hand, is a brand and type of gelatin that has been sweetened and flavored.

Many of us first encounter gelatin through kid-friendly Jell-O, but gelatin is an ingredient that has a history stretching back thousands of years. Plain, unflavored gelatin can be used as a thickener for nearly any liquid.

If you want to use gelatin to make a gelled dessert, any plain, unflavored gelatin will do. The most common brand in grocery stores is Knox. You can also buy gelatin on Amazon or other online groceries.

Most gelatin is made from either beef or pork, or a combination of the two. Personally I prefer beef gelatin as I have found it tends to have less of a residual odor or taste, especially when I am using it in large quantities. Beef gelatin may also be kosher and/or halal (check the package to ensure it meets the standards).

Some gelatin brands, such as Knox, come pre-measured in envelopes, like yeast! A gelatin envelope contains about 2 1/2 teaspoons of powdered gelatin. Personally I like buying gelatin in bags or canisters and not pre-measured, as it is easier to measure out when making recipes like this one that need larger quantities.

To make a Jell-O type of dessert, you simply melt gelatin, combine it with a liquid, and let it set for a few hours in the refrigerator. Easy!

The ratio of gelatin to liquid: For firm squares, use about 2 teaspoons of gelatin per 1 cup of liquid. If you want them to be extra-firm, use 1 tablespoon of gelatin per 1 cup of liquid.