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When was the last time you made Jello?

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Alpha71@lemmy.world
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I’m 52. And in my entire adult life I’ve never made Jello. How about you?

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I_Fart_Glitter@lemmy.world
28 points

I have a family tradition of making rainbow jello for Easter. Each color layer gets a thin layer of sweetened condensed milk jello in between to make the colors really pop when it is sliced. It’s so pretty. It takes all day. It’s one of my favorite things about Easter.

I also make it pretty regularly because I eat gelatin as a nutritional supplement that does seem to help my joint pain a bit. For that I use unflavored fish and beef gelatin and mix it with tart cherry juice in pint jars and chill it or mix it with hot tea or chicken broth.

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rhythmisaprancer@moist.catsweat.com
11 points

Wow your second paragraph may have just solved my jello resistance, thanks! You almost lost me at fish and beef tho 😅

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I_Fart_Glitter@lemmy.world
12 points

Ha. Sorry. For beginners using unflavored gelatin I would recommend the Knox brand packets that are sold next to the regular Jello boxes. They are highly refined and don’t have any um… surprising smells… ? The big 2lb jars of unflavored supplement gelatin can be a bit strong when you first add boiling water, but it goes away entirely once it is set in the fridge or dissolved in tea. I could see that putting someone entirely off jello if they were already iffy.

My very favorite is mulberry juice jello, but the only place that sold mulberry juice near me stopped carrying it a couple years back. It’s on amazon, but I can’t bring myself to buy juice on amazon. Tart cherry is a good sub. https://www.amazon.com/Smart-Juice-Black-Mulberry-Organic/dp/B00J49VLMO/

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rhythmisaprancer@moist.catsweat.com
3 points

Thanks! I was a little nervous at the thought of beef jello but I’ll try the Knox brand first. Two pounds sounds like a lot but what do I know? I’m gonna try coconut 😋

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grue@lemmy.world
7 points

For that I use unflavored fish and beef gelatin

If that counts, then I made some just a couple days ago as a by-product of my carnitas.

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kingthrillgore@lemmy.ml
3 points

I make it at least once every two months when I make chicken soup (I use Adam Ragusea’s whole chicken recipe, the soup is like 90% gelatin)

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I_Fart_Glitter@lemmy.world
2 points

I make “chicken jello” for the cats on a weekly basis. It’s their favorite.

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