Fruit Juice Gelatin (Regular and Jiggler)

If you want a healthier version of Jell-O, here it is. If you don’t want healthier, just cheaper, then use Kool-Aid instead of juice. It’s really easy. Plain gelatin is a very versatile thing to have in the kitchen. It’s cheapest when bought in bulk, and though it seems really expensive per pound, it lasts forever. You only use it by the tablespoon, and it has a really long shelf life.

Regular Fruit Juice Gelatin

Sprinkle the plain gelatin into the water:

2 T. gelatin

6 T. water

The gelatin will soften by soaking up the water and getting really mushy.

Heat up on the stove until boiling:

2 c. juice or prepared Kool-Aid (See note below).

1/4 c. honey if using juice (Omit for Kool-Aid.)

Pour the boiling juice in with the gelatin and stir for 1 minute. Add and stir:

2 additional cups juice, as cold as possible

Stir thoroughly and pour into a 9 X 13 pan. Let chill until set. Mine takes about 2 hours.

Note: I’ve tried the pricier frozen juice, but I didn’t like the resulting flavor. Usually, I use juice I’ve saved from canned fruit, like pineapple and/or pear juice (not syrup). It’s a little different than eating the Kool-Aid flavor, but it’s tasty. My toddler gobbles it down.

Jiggler Variation

You will need Kool-Aid or juice that is 2x as concentrated (or has 1/2 the water) as normal. This can be accomplished in several ways.

If you are starting from a powder (like Kool-Aid), use the amount of powder and sugar for 4 c., but only use 2 c. of water.

If you are using fresh juice, simmer 4 c. of juice until it reduces by half, stirring occasionally.

Follow the recipe as written, but do not add the cold juice. Instead, pour the hot gelatin mixture directly into a greased 9 X 13 pan and chill it until it hardens. Cut the jigglers into shapes, if desired.

Find more dessert recipes here.

fruit juice Kool-Aid gelatin

Fruit Juice Gelatin (Regular and Jiggler Versions)

If you want a healthier and/or cheaper version of Jell-O, here it is.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 9


  • 9×13 pan


  • 2 tablespoons plain gelatin
  • 6 tablespoons water

Regular Gelatin

  • 2 cups juice or prepared Kool-Aid
  • 1/4 cup honey Omit if using Kool-Aid.
  • 2 cups ice cold juice or prepared Kool-Aid


  • 4 cups fruit juice
  • 1/2 package Kool-Aid
  • 1/2 cup sugar
  • 2 cups water


  • For both versions, sprinkle the plain gelatin into the water and let it sit for a few minutes.
    2 tablespoons plain gelatin, 6 tablespoons water
  • Grease a 9×13 pan and set it aside.

Regular Gelatin

  • Heat the juice or Kool-Aid until boiling. Add honey to the juice, but not the Kool-Aid.
    2 cups juice or prepared Kool-Aid, 1/4 cup honey
  • Remove the juice/Kool-Aid from the heat. Add the gelatin and stir well for 1 minute.
  • Add the cold juice/Kool-Aid, stir thoroughly, and pour into a 9×13 pan. Let the gelatin chill until set, at least 2 hours.
    2 cups ice cold juice or prepared Kool-Aid


  • Choose fruit juice or Kool-Aid and prepare accordingly.
  • To reduce plain juice, boil 4 cups until you have 2 cups left.
    4 cups fruit juice
  • Make Kool-Aid at 2x the normal concentration.
    1/2 package Kool-Aid, 1/2 cup sugar, 2 cups water
  • Heat the juice/Kool-Aid to boiling. Remove it from the heat and add the bloomed gelatin from step 1 and stir for 1 minute.
  • Pour the mixture into a 9×13 pan and chill until the gelatin hardens. Cut into fun shapes if you want.
Keyword gelatin
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