The photo and recipe are from my friend Audrey.
Kosher Jello:
Obviously start with kosher (probably beef) gelatin!
2 T gelatin
2 C of your favorite, no-sugar added organic juice
In a saucepan, heat 1 C of juice not quite to boiling. When it is steaming good, add 1 T of gelatin and stir with a whisk very briskly until the gelatin is dissolved. Pour this into another bowl and add the remaining 1 C of juice and 1 T of gelatin. Stir briskly until dissolved. From here you can transfer to a jello mold or something else if you'd like. If there is foam, I usually skim it off the top. Refrigerate for at least 3-4 hours.
Obviously start with kosher (probably beef) gelatin!
2 T gelatin
2 C of your favorite, no-sugar added organic juice
In a saucepan, heat 1 C of juice not quite to boiling. When it is steaming good, add 1 T of gelatin and stir with a whisk very briskly until the gelatin is dissolved. Pour this into another bowl and add the remaining 1 C of juice and 1 T of gelatin. Stir briskly until dissolved. From here you can transfer to a jello mold or something else if you'd like. If there is foam, I usually skim it off the top. Refrigerate for at least 3-4 hours.
Enjoy!
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