This marks the last of the successful grapefruit recipes I tried last month. Candied grapefruit peel, grapefruit pie, and glazed grapefruit bundt cake all turned out beautifully, whereas my attempts at grapefruit marmalade and grapefruit vinegar weren’t as successful.
While searching around for grapefruit recipes to try, I found this simple jello recipe from The View From Great Island. I’ve thought about making homemade jello with fruit juice in the past, but haven’t gotten around to it until now. Though I still allow myself to eat foods with added chemicals occasionally, I try and limit my intake. As jello is something I like to eat for lunch a couple times a week, I really could do without the the artificial flavors, dyes, and preservatives in store bought packages. Plus, it turns out the process of making natural jello is just as easy as pre-packaged jello. Isn’t the peachy-pink color of this jello so much more delightful than fake, bright colors?
This recipe yields three ½ pint canning jars that make the jello an awesome grab and go lunch option.
1½ cups grapefruit juice (about 2 grapefruits)
2 packets (½ oz.) unflavored gelatin
1½ Tbsp. honey
¾ cup water
1. Sprinkle gelatin over 1 cup of the grapefruit juice; let sit to soften, about 5 minutes.
2. Stir together water and honey, and heat until mixture comes to a simmer. Pour hot liquid over juice and gelatin mixture, and stir for a minute or so until gelatin is dissolved. Stir in the remaining ½ cup juice.
3. Pour into desired container and refrigerate until completely firm, several hours.
Yield: 3 – ½ pint jars
(Recipe slightly adapted from The View From Great Island)