Can anyone help me?????

[blessed]

I use to love jello and i miss it so much.
Is there a way to make a raw jello? I have oranges and lemons, so if anyone has any ideas or recipes, would you please share them with me.
Thank you all.

Ann :)

[Lay-Lay]

I don't know. It would be interesting to know if there is a nox geletin of raw. I wonder if physlium could be used somehow to make some.

[Lay-Lay]

Well I just learned jello is a meat product. Wow that is unbelievable!

http://pubs.acs.org/cen/whatstuff/stuff/8120jello.html

It wiggles, it jiggles, and you probably loved it when you were a child. (I bet some of you still do.) It's a simple concept with incredible staying power: Jell-O has been "America's Most Famous Dessert" for more than 100 years, largely because of its simplicity and versatility.

If you look at the ingredients on a box of Jell-O, you'll see that it's essentially sweetened, flavored, and colored gelatin. Gelatin is basically processed collagen, which is a structural protein in animals' connective tissue, skin, and bones. Collagen also makes up about one-third of all the protein in the human body. Collagen is composed of glycine, proline, and hydroxyproline, as well as other amino acids.

Structurally, collagen is composed of three polypeptide chains that are wound together into an -helix--like three strands of spaghetti twisted together--and held together by hydrogen bonding. Collagen chains are also cross-linked by covalent bonds--important in food because as an animal ages, the cross-linking increases and its meat gets tougher. The tanning process also increases cross-linking and converts skin to leather.

When collagen is heated in water, the triple helix unwinds and the chains separate, becoming random coils that dissolve in water: That's gelatin. As the gelatin cools, the molecules try to regain the original helical structure and eventually bond together as they lose energy.

Gelatin molecules consist principally of repeating sequences of glycine-proline-hydroxyproline triplets, and bonding occurs at points along these strands, forming pockets that trap large amounts of liquid, resulting in a semisolid colloid. All colloids have a disperse phase and a continuous phase; that is, one substance is dispersed throughout another substance. In Jell-O, the disperse phase is solid gelatin and the continuous phase is water. Gelatin can absorb a tremendous amount of water--up to 10 times its weight.

According to the Gelatin Manufacturers Institute of America (GMIA), pork skin, cattle bones, and cattle hide are the predominant raw materials used to make gelatin. The raw materials are washed, soaked in acid or lime, and washed again several times. Then the materials are boiled several times to extract the gelatin. The gelatin is filtered, concentrated, chilled, and either cut into ribbons or extruded as noodles and dried. Once dried, the gelatin is ground into the required particle size, depending on its intended use. The final product is brittle, transparent, colorless, tasteless, and odorless.

[Grible4]

Blessed,
I know agar agar is a good geletin substitute. It is a seaweed. You can buy it at asian markets, and I have seen it for ten times the price in heath food stores. Only, you would have to make sure it is raw AND- I have only ever made it by melting it in water and blended fruit on the stove. Soooo..... unless it will melt at lower temperatures, I don't know if it will work. But I have been thinking about it lately, maybe I will go try it (If I have any agar left :rolleyes: ). I'll let you know if I'm sucessful!!

[Tirza]

I'm interested to hear of the results also. I thought of the same thing when I read the beginning of the thread.

Agar Agar!

I am sure that melting it at a lower temp should work. Maybe even over a double boiler. I saw in one book directions about using a double boiler to gently heat things like soups to the point of comfort when finger-stirred. Then you could blend it with your juice in a high speed blender which will warm it as well. Then refrigerate in a mold.

I think there is an issue with some fruits not jelling in Agar Agar though. It might be pineapple-the bromelain in it is what I think prevents jelling.

You could always add blueberries as they gel too when blended. That way you'd be sure.

[lissomllama]

I know that soaked flax seeds produce a gelatin substance but I'm not sure if it would be firm enough to constitute as jello.

[Summerloco]

I'm interested to hear of the results also. I thought of the same thing when I read the beginning of the thread.

Agar Agar!

I am sure that melting it at a lower temp should work. Maybe even over a double boiler. I saw in one book directions about using a double boiler to gently heat things like soups to the point of comfort when finger-stirred. Then you could blend it with your juice in a high speed blender which will warm it as well. Then refrigerate in a mold.

I think there is an issue with some fruits not jelling in Agar Agar though. It might be pineapple-the bromelain in it is what I think prevents jelling.

You could always add blueberries as they gel too when blended. That way you'd be sure.


Agar Agar is a good idea, but it doesn't work. I'm a vegan, and tried to make Jell-o with juice and agar agar, it was disgusting, I tried it 2 or 3 times with different things, but I don't recommend Agar Agar, it won't taste good ;)

[Coriander74]

I remember finding out what gelatin REALLY was a couple years ago. Steered me away from jello and marshmallows that was for sure.
I know that making the blueberry pie, the ingredients in that gel, I don't know what from, the blueberries or bananas or the mixture. Anyone?

[asil]

Well, here's some more speculation: A lot of fruits contain pectic, which is a natural jelly. The pectin you buy for making jelly is from apples. But I'm sure it's processed by heating. I wonder if it's possible to find other fruits with a high concentration of pectin that can be released without heating? Like perhaps the blueberries someone mentioned.

[Rawkinlocs]

The blueberries form a natural gelatinous consistency. Whenever I use blueberries in my smoothies, if it's not drank right away, it gets firm.

It's not quite the same as Jello, though...I doubt anything raw would be quite the same as that "strangely weird" jiggly-wiggly texture. But thinking blueberries will be your best bet...blend and maybe blend with it sweetener and some flax goo (soak whole seeds, pour seeds and their jelly-water) into nut milk bag and strain off the goo and use that rather than using the actual seeds and chill in fridge.