How to Make Healthy Homemade Jello

Last updated: January 20, 2026

It's January, the month of healthy eating resolutions, sugar-free challenges, Whole30 and All The Things. This I know. And yet, here I am, sharing a recipe for healthy homemade gelatin (like, homemade Jello from scratch, y'all!). And I don't feel one bit bad about it.

Gelatin can be a great healthy snack or healthy dessert. It tastes great, it's easy to make, and there are even some health benefits, too!

Here's why I love this healthy jello recipe (and why I think you and your kids will, too!):

1. IT'S EASY TO MAKE. If you can stir, you can make this recipe!
2. IT'S FRESH-TASTING, BRIGHT & BEAUTIFUL WITHOUT ANY DYES OR ADDITIVES. All the color is from the beautiful natural colors of the juice you choose. Plus, there's no refined sugars, artificial flavors, food dyes, artificial colors, or additives!
3. HOMEMADE JELLO IS FREE OF ALL MAIN ALLERGENS – gluten, dairy, egg, soy, nuts, fish, etc. But it does contain gelatin which is derived from beef bones (so it's not vegan). Because of that, the quality of the gelatin I use is crucial to me.

Simple Ingredients To Start

So, what's in homemade Jello recipe? Just 2-3 INGREDIENTS! Let's take a look:

• Juice. The base of this homemade jello is fruit or veggie juice! I've made this jello with all different flavors of 100% juice, fruit and veggie juice blends, light juice, etc. You can even use green juice, if you prefer.
• Grass-Fed Beef Gelatin. The key ingredient for this jello recipe is grass-fed beef gelatin. Note that this is NOT gelatin protein powder, collagen protein powder, etc. We recommend brands like Vital Proteins Grass-Fed Beef Gelatin or Great Lakes Grass-Fed Gelatin.
• Maybe: A Little Natural Sweetener. Since the gelatin will dull some of the sweetness of the juice, I recommend adding 1-2 Tablespoons of honey or agave syrup to the juice to bring it back up to its usual vibrancy. (You can also use cane sugar, if you like for AIP!)

What Kind Of Juice Works?

Almost any flavor of juice can be used for homemade gelatin! I recommend 100% fruit or fruit/veggie blend juices. The only exception is fresh pineapple juice. (The enzymes in pineapple can break down the gelatin so it won't gel properly.)

My favorites are a peach-mango fruit & veggie blend (the orange one you see pictured), blueberry-pomegranate, and cranberry raspberry.

If you're aiming for a certain color (for a party or special occasion), you can also even use store-bought sweetened juices like fruit punch or lemonade, though they'll have added sugar.

How To Make Homemade Jello, Step By Step

1. Bloom The Gelatin. Pour 1/2 cup of the juice into a liquid measuring cup or small bowl. Sprinkle gelatin powder over the juice and stir to combine. Set aside for about 5 minutes while you heat the juice. The gelatin will thicken up significantly during this time, and should be VERY thick and grainy looking.
2. Heat The Remaining Juice. While the gelatin blooms, add the remaining 3 1/2 cups of juice to a medium saucepan and heat over medium-high heat until steaming. (It doesn't need to come to a boil or simmer, but should be VERY hot.)
3. Melt The Bloomed Gelatin. Add honey/sweetener (if using) and the bloomed gelatin to the hot juice and stir to dissolve completely. This is a crucial step, so make sure it's completely dissolved!
4. Set. Pour gelatin mixture into a 2-quart ceramic pan (8×8, 9×9, or 11×7 works!) or heat proof containers and cover the pan with plastic wrap. Chill at least 3-4 hours or until set completely.
5. Serve & Store. Enjoy once it's set or store in the refrigerator. My recommendation for the best texture/flavor is to enjoy within 4-5 days, though it usually won't spoil or break down until the 7-10 day mark.

How To Make Jello With Fruit

If you want to make homemade jello with fruit, this recipe should work for that, too. Just like when you make boxed jello, you'll want to let the jello set partially before adding the fruit. So, follow the recipe through step 3, then add the gelatin to your container. Chill the jello for about 1-1 1/2 hours before stirring in the fresh fruit or frozen fruit. You want it to be roughly an egg white consistency (not fully set!) before adding the fruit. The exact time will vary based on the container size and the temperature of your refrigerator.

Collagen vs. Gelatin

Collagen and gelatin are great sources of protein and known to benefit digestion, gut health, hair, skin, nails, and joint health. They contain the same amino acids, but each behaves differently. Here's a quick snapshot:

Collagen

• Also called collagen peptides, or hydrolyzed collagen
• Digests faster than gelatin
• Can be used in hot or cold liquids
• It's flavorless and doesn't have any gritty or chalky texture

Gelatin

• NOTE – We're specifically using powdered gelatin, NOT gelatin-based protein powder
• Creates a gel or Jello effect when prepared
• Commonly used in gut-healing diet protocols, like AIP, GAPS and SCD
• Must be "bloomed" first in cold liquid to plump and thicken the gelatin granules, then dissolved in hot liquid
• ONLY dissolves in hot liquids

FAQ + Tips And Tricks

Did you make this recipe? Leave a comment and let me know how it turned out!