Note from Mommypotamus: If you love jello but not the congealed red #40 and artificial flavorings found in boxed versions, you’re going to love today’s recipe from Kristen of Rethink Simple. It incorporates grass-fed gelatin (which supports youthful skin, healthy digestion and restful sleep) with real ingredients like strawberries and honey. (And psst! We’ve already covered lemon and orange creamsicle gelatin recipes – what flavor should we do next? )
We’ve all heard of it right? That jiggly, gelatin dessert that kids just seem to love. Maybe it’s the taste, or it’s wiggly ways, but no matter the reason it’s become a summertime staple at many backyard bbqs, potlucks and picnics.
Just last week I brought my son to the park where he saw two young children enjoying some bright red Jello. Curious, he asked me what it was, and naturally he wanted to have some. I knew right away that I wouldn’t be comfortable with the ingredients, but just in case by some miracle it was actually half decent I turned over the box the next time I was at the grocery store.
And this is what I saw:
Store bought STRAWBERRY JELLO ingredients:
SUGAR, GELATIN, ADIPIC ACID (FOR TARTNESS), CONTAINS LESS THAN 2% OF ARTIFICIAL FLAVOR, DISODIUM PHOSPHATE AND SODIUM CITRATE (CONTROL ACIDITY), FUMARIC ACID (FOR TARTNESS), RED 40.
I want to be able to feed my boys the food that they see others eat. I want them to enjoy cookies, cakes and jello with their friends. BUT I want control over the ingredients that these treats are made with. So, a few days later we bought some real food ingredients and made some delicious strawberry gelatin jigglers… with real strawberries. And a few days after that we made another 2 batches 😉
Strawberry Jello Recipe
- Wash and destem the strawberries. Cut the strawberries in half and place them in a medium-sized pot. Add water and honey. If you are choosing to add in the mint leaf, do so now, but remove it within the first 5 minutes. The longer it is simmering, the stronger the mint taste will be.
- Simmer strawberries on low (covered) for approximately 10-15 minutes.
- Use a regular or immersion hand blender to puree the fruit. Blending the fruit can also be achieved by hand using a masher. Strain the seeds by using cheesecloth or a chinoise strainer.
- Measure out the juice.
- You need 2 cups of liquid, so if you were only able to strain 1 3⁄4 cups from the strawberries, add 1⁄4 cup of water. Place the 2 cups of juice into the pot.
- Sprinkle the gelatin over the juice. Let sit for 1 minute to allow the gelatin to “bloom”.
- Using a whisk, stir mixture and let sit for 2 minutes.
- Turn on the stove and heat the gelatin/ juice mixture until all gelatin has dissolved and mixture is heated thoroughly.
- Pour into a glass dish or mold. I used a 6x8 glass pan.
- Refrigerate for at least 4 hours before serving. Enjoy!
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