Fruit Jello Cups

"I'd like to preface this recipe by saying that I am posting Recipe #249803 too. I prefer it even though we are not vegans, but certainly gelatin is easier to find than the ingredient used to 'set' in the vegan recipe. I make either recipe depending upon what I have available to substitute for the store bought fruit Jello cups. It's easy and much more affordable. I like to use those mini-ziplock containers with the lid because they are perfect in size and can stack in the fridge. You could also save a few pudding, jello or applesauce containers and just use foil to cover. You will need 8 for this recipe. This recipe is easy enough that the kids can help too (just take care with the boiling liquid) and each cup has two servings of fruit! For my bigger kids (4 and older)I like to drop my soft gummy vitamin(s) in before setting in fridge to gel. My kids call them the "treats" in the middle! You can customize this for smaller kids by pureeing the fruit (puree the vitamin too!) before adding to the cups. I love being sneaky!"
 
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photo by Caryn Dalton photo by Caryn Dalton
photo by Caryn Dalton
Ready In:
1hr 8mins
Ingredients:
8
Yields:
7 individual cups
Serves:
7

ingredients

  • 2 (1/4 ounce) packages gelatin (can use a smidge less for a softer set)
  • 2 tablespoons Splenda granular or 2 tablespoons white sugar
  • 1 14 cups boiling fruit juice (apple juice is a great neutral flavor)
  • 1 cup cold fruit juice (any but real pineapple & kiwi)
  • 1 (14 ounce) can mixed fruit, in fruit juice (or canned fruit of your choice)
  • Optional

  • fresh fruit, cleaned and small-chunked can be substituted for canned. (Do not use kiwi or pineapple because those fruits contain enzymes that prevent the gelatin from gel) (optional)
  • Optional

  • 1 -2 tablespoon lemon juice (for keeping fresh cut fruit from browning..can also use commercial product like (Fruit-Fresh, option) (optional) or 1 -2 tablespoon orange juice (for keeping fresh cut fruit from browning..can also use commercial product like (Fruit-Fresh) (optional)
  • Optional

  • food coloring (we like the extreme colors) (optional)
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directions

  • If using fresh fruit, clean and peel hard skinned fruits (apples, bananas, pears, oranges, etc, melons, etc) and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit. Set aside.
  • Boil fruit juice and sugar in a microwave safe container in the microwave until boiling. don't allow to much liquid to be lost to steam. Cover in microwave if you can. Stir well, making sure all sugar has dissolved. If using Splenda, do not add at this point.
  • Meanwhile, open can of fruit and drain juices into a separate medium sized non metal bowl.
  • Pour drained juices into a measuring cup, add Splenda and fill to 1 cup mark with fruit juice of your choice (remember, no real pineapple or kiwi juice.artificial flavoring is ok).
  • In the non metal bowl you already used, pour boiling fruit juice mixture and sprinkle gelatin in slowly while stirring until gelatin is dissolved.
  • Line up your cups and pour mixture to about half (using the cups I mentioned above). When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon. The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
  • After you are happy with your colors, add about 2 TB of the chunked fruit to your cups. It will sink to the bottom and raise the level of the gelatin to within 1/4" of the top.
  • Cover and chill about 1 hour.
  • Feel free to use different kinds of juice and fruit. Each container has about 2 servings of fruit. This makes a firm set.if you prefer a softer set, add 1/8 cup more cold fruit juice.

Questions & Replies

  1. Thank you for sharing this. I much prefer "natural" versions whenever possible. Question: You said put the juice from the can and the Splenda together into a separate measuring cup. But I think I must be misreading somehow, bc I can't see any indication of when it gets added to the gelatine. Might it be possible to clarify, please? Also, you sound like you run a very organized household, so you have emphasized with your own kids many times that gummy vitamins are NOT gummy candy, so they could never make that mistake. But, recognizing not all moms and dads know there's enuf medicine in a jar even of kids' vitamins to seriously poison a child, and 3 year olds can easily climb to reach kitchen and bathroom cupboards if they believe a jar of "candies" is there,do you agree it could be an idea to include an educational warning on your recipe. And maybe a line telling them how you successfully instilled in your own kids that gummy meds are not candies, and eating one unless it has been specifically given by a parent, can be dangerous. (People liking to sue as much as they do these days, a warning such as this on your recipe would also be good protection, should some parent fail to properly train their kids in this, and a kid should become poisoned in their confusion Are these medicine or are they treats? Mom's kinda giving a mixed message). Great channel. I'm going to try this (sans gummy vitamin, LOL) myself. Thanks!
     
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RECIPE SUBMITTED BY

I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
 
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