Jell-O Salad Recipes | Taste of Home (2024)

FAQs

What are common ingredients in gelatin salad? ›

Jello salad is an American salad made with flavored gelatin, fruit, and sometimes grated carrots or (more rarely) other vegetables. Other ingredients may include cottage cheese, cream cheese, marshmallows, nuts, or pretzels.

Jell-O even introduced savory flavors, like celery, mixed vegetable, and "Italian salad," during the 1960s. By the mid-1970s, though, their popularity had declined so much that they were pulled from shelves.

It's important to use the right amount of water, as using too much or too little can affect the taste and texture of the Jell-O. Additionally, you can add fruit, whipped cream, or other ingredients to enhance the flavor.

Set gelatine dishes in the fridge for at least eight hours, preferably 24. After 24 hours gelatine can't set any further. If you need to speed up the setting process, simply place the mould in the freezer to chill before use.

Raw pineapple and raw papaya should never be added to a gelatin (Jello) salad or mold. Enzymes in the fruit prevent the gelatin from setting up (getting firm). Loose salad greens should be stored between 36F and 41F. This keeps them crisp and fresh, but prevents freezing.

Too much sugar in the recipe can weaken or inhibit the gel so never add more than the recipe states. Likewise, an enzyme called bromelain, found in fresh or frozen pineapple, kiwi, and papaya can cause the gelatin to break. Use only canned versions, since the enzyme is deactivated during cooking.

Jell-O shifted to single-serve cups and more convenient options as competition for snacks and desserts grew. Kraft in the early 2000's shifted the focus of Jell-O's advertising away from kids and toward adults. It pitched sugar-free Jell-O, for example, as a treat for Atkins dieters.

Bromolain in pineapple, papain in papaya and actinidin in kiwi are all enzymes capable of breaking down proteins, hence the warning that these fruits cannot be used in Jell-O. But canned fruits are fine because the pasteurization process they undergo destroys the proteolytic enzymes.

Jello has 3 main ingredients: water, sugar, and protein (in the form of gelatin). As such, it hydrates you, is easy to digest, and gives your body energy and resources for healing. Jello is being used in some nursing homes as a way to hydrate patients who may have trouble drinking liquid water.

“Gelatin, the primary ingredient in Jell-O, is derived from collagen, a protein found in the connective tissues, bones, and skin of animals," Sabat says. "Historically, gelatin was obtained by boiling the bones and tissues of animals, such as cows or pigs, to extract collagen.

What thickens Jell-O? ›

Pectin. Pectin is a mucilaginous substance (gummy substance extracted from plants), occurring naturally in pears, apples, quince, oranges, and other citrus fruits. It is used as the gelling agent in traditional jams and jellies.

And then, combining citrus fruits with gelatin takes special care since an enzyme in the uncooked flesh or juice destroys the gel's jelling properties. However, all of these problems can be overcome with proper cooking techniques.

Use exact measurements: Gelatin can be a balancing act. Too little and your dessert will be a liquid mess; too much and it will be stiff and rubbery.

When Jell-O freezes, the tiny pockets of liquid trapped inside harden and expand, but the gelatin itself stays flexible and pliable. What you end up with is a blend of hard and soft textures in a cool, chewy treat. Shockingly, you can eat it straight out of the freezer before it thaws without hurting your teeth.

Gelatin vs Gelatine

The only difference between “gelatin” and “gelatine” is the spelling, as the two versions mean the same thing. Other names for gelatin include: hydrolyzed collagen, hydrolyzed gelatine, and gelatine or collagen hydrolysate.

Gelatin is made from animal collagen — a protein that makes up connective tissues, such as skin, tendons, ligaments, and bones. The hides and bones of certain animals — often cows and pigs — are boiled, dried, treated with a strong acid or base, and finally filtered until the collagen is extracted.

Gelatin consists of processed collagen extracted from the skin, bones, cartilage, and tendons of animals. The end result—gelatin, or hydrolyzed collagen—is a soluble protein, meaning it dissolves in warm water. Its chemical composition is very similar to collagen.

Gelatin is a protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs.

Gelatin is a collection of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, some of the bonds between and within component proteins are broken.