Finger jello is a favorite treat of my crew, even now that the boys are bigger. It's fun food. We like to use the Knox gelatin finger jello recipe, so we can use the fruit juice of our choice. If you want to make finger jello without gelatin, try substituting agar agar. During apple season, we make apple cider gelatin, which is quite yummy.
If you want to make different shapes, you can pour your gelatin into silicon molds. (Just don't use the same molds that you use for soap. Not yummy!) Another option is to cut across the pan one direction, and then make the cross cut at an angle to make diamond shapes. It's fine to use a little more gelatin powder if you want a sturdier finger jello. (For instance, using a quarter cup of gelatin instead of 3 tablespoons plus a teaspoon.)
Immune Boosting Herbs in Finger Gelatin
Ingredients:
- 4 envelopes (1 ounce) unflavored gelatin (That's 3 tablespoons plus one teaspoon of bulk gelatin) Knox Gelatin is readily available at most grocery stores. Great Lakes Gelatin is certified Kosher. You could also substitute agar agar.
- 1 cup fruit juice, cold
- 3 cups fruit juice, heated
- 2 tablespoons honey, optional
Directions:
Prepare hot ingredients – If using juice with herbs, place juice and herbs in medium sauce pot and simmer for 10 minutes. If using tea, brew tea and let steep for 10 minutes, covered, then mix with juice in sauce pot and heat to boiling.
Sprinkle gelatin over cold juice in large bowl; let stand 1 minute. Add hot juice and stir until gelatin dissolves completely, about 5 minutes. Stir in honey if desired. Pour into 13x9x2 inch pan. (Half batches can be molded in a bread pan or 8×8 pyrex pan.)
Refrigerate until firm, about 3 hours. To serve, cut into 1 inch cubes. Makes about 9 dozen.
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PrintFinger Jello Made with Fruit Juice and Knox Gelatin
Easy finger jello recipe made with your choice of fruit juice and gelatin, or gelatin substitute.
Ingredients
- 4 envelopes (1 ounce) unflavored gelatin (That's 3 tablespoons plus one teaspoon of bulk gelatin) Knox Gelatin is readily available at most grocery stores. Great Lakes Gelatin is certified Kosher. You could also substitute agar agar.
- 1 cup fruit juice, cold
- 3 cups fruit juice, heated
- 2 tablespoons honey, optional
Instructions
Prepare hot ingredients – If using juice with herbs, place juice and herbs in medium sauce pot and simmer for 10 minutes. If using tea, brew tea and let steep for 10 minutes, covered, then mix with juice in sauce pot and heat to boiling.
Sprinkle gelatin over cold juice in large bowl; let stand 1 minute. Add hot juice and stir until gelatin dissolves completely, about 5 minutes. Stir in honey if desired. Pour into 13x9x2 inch pan. (Half batches can be molded in a bread pan or 8×8 pyrex pan.)
Refrigerate until firm, about 3 hours. To serve, cut into 1 inch cubes. Makes about 9 dozen.
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Immune Boosting Herbs in Finger Gelatin
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