- pour the concentrate into a casserole dish and sprinkle three Tablespoons of gelatin over it to soften.
- While waiting for it to soften, boil the water.
- Stir the juice concentrate and gelatin to mix well, and then slowly stir in the hot water until the gelatin is completely dissolved.
- Refrigerate until solid.
Optional: add canned or frozen fruit (never fresh; the mixture won’t gel) once the gelatin is slightly cooled. Refrigerate until solid. And/or you can stir in coconut milk to make creamy jello.
One of my favorite gelatin desserts is Pina Colada Pudding:
Make the gelatin with pineapple juice, and added canned crushed pineapple as the fruit. When the gelatin-fruit mixture is solid, chop it with a pastry blender and stir in whipped canned coconut milk.
Old-fashioned Tomato Aspic and similar vegetable gelatin molds are a great option for summer salads. Check online for recipes, but remember to find and use good quality gelatin, such as Great Lakes brand.