My kids always go for the bowl of jello that someone inevitably brings to holiday potluck meals. They plop wiggly blobs onto their plate, and I cringe just a bit. After flat out refusing to make jello at home for the kids, I decided I’d go back to the old way of making jello with fruit juice and real fruit. One can of pineapple juice lent itself well the project, pulp and all, and soon the kids were enjoying bright bites full with raspberries picked from our very own backyard.
Pour one cup of juice in a large bowl and sprinkle gelatin over it. While that sits, bring the remaining three cups of liquid to a boil. Pour boiling juice into the standing gelatin and stir to dissolve. Continue stirring for four to five minutes. Pour into an 8″ square cake pan and drop in raspberries, pushing them down to submerge and fill centers will the liquid.
Refrigerate for 4 hours or until set. Cut into squares and enjoy.
Makes 4-6 servings.