Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cut Berry Gelatin Squares on a white cutting board

Homemade Berry Gelatin Squares

  • Author: Andrea Sprague
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 30 squares 1x

Description

These are easy to make and a big hit with kids!. Serve them up as an after-school treat for you and the kids. A big serving of fresh berries AND fresh, green spinach.


Ingredients

Scale
  • 4 cups fresh apple, grape or watermelon juice (or a combination of all)
  • 3 pints raspberries
  • 1 pint blueberries
  • 2 handfuls spinach, about 4 cups when slightly pressed down in a measuring cup
  • 7 Tbsp grass-fed gelatin
  • 1 tsp. vanilla
  • 2 Tbsp to ¼ cup honey, depending on how sweet the fruit is

Instructions

  1. Place 2 cups of juice, half the berries and half the spinach into a blender. Blend on medium speed until the fruit and spinach are broken down, about 30 seconds to 1 minute.
  2. Place large mesh strainer over a large pot and pour berry mixture through to strain out the raspberry seeds. Push the liquid through with a rubber spatula
  3. Repeat with the remaining liquid, berries and spinach. Pour some of the strained liquid back into the blender if needed. Blend well until you no longer see pieces of the spinach, about 1 minute on high speed.
  4. Pour the rest of the puree into the strainer over your pot.
  5. Slowly sprinkle the gelatin into the pot while continuously stirring with a whisk. This will help to incorporate the gelatin without creating any clumps.
  6. Place the pot over medium heat and whisk frequently until the gelatin is completely dissolved, about 3 minutes. (Note: The gelatin dissolves easily. While it’s still hot, it won’t appear to thicken, but it will as it cools. You are looking to heat the mixture just to the point that it feels warm, but it does not need to come to a simmer.)
  7. Remove from the heat and let the pot sit for about 30 minutes to cool.
  8. Line a 15 ½ x 10 ½ baking sheet with plastic wrap. Pour the puree into the baking sheet until about 1-inch deep. Let sit on the counter again for another 30 minutes to help it set.
  9. Place in the refrigerator to cool for at least 3 hours, best to let it cool overnight.
  10. Place a cutting board over the baking sheet and then flip it over so the cutting board is on the bottom. The gelatin should easily release from the baking sheet. Peel off the plastic wrap and cut into squares. Keep in a tight lidded container in the fridge for up to a week.

Notes

If you don’t want to use raspberries, or want to skip the straining step, swap in 1 large container of strawberries or more blueberries (about 1 quart).