Jello! I hope...

[Ireland]

that I can make raw "jello."

I LOVE jello and miss it. I've never used agar before (I think it's derived from seaweed?)
But, I'm thinking that if I were to make some fresh juice...and add it to some agar...would it make jello?

[DotfromOz]

Yep. There's a recipe for something like that in one of my raw foods books, and I've had Asian fruit gels made with agar agar that were totally yummy and very similar to Jello. You do have to be careful about the proportions, and the form of the agar agar (sheets, strings, powder) requires slightly different handling.

Gotta be getting myself ready for work shortly or I'd go look up the recipe for ya. Someone else has a good one, though, I bet.

[caramba]

Thanks for starting this thread Walkin' on Water. I keep thinking of agar and then the thought keeps disappearing before I do anything about it...Would be nice if it was Raw...my kids would love some jelly.

[Sweet lips]

WALKIN'

The agar agar must be finely ground so that it ill dissolve otherwise it is suppose to be mixed with boiling water. When I finally ground it - I used hot water and it worked.

Quantities should be measured carefully, depending on the result required. Each form of agar-agar needs a different approach. If using powder, sprinkle it over the surface of the measured water in a saucepan, bring to the boil, and it should dissolve in a few minutes of simmering. If using strands or sticks, soak in cold water for an hour, drain, bring to the boil in the measured amount of water and simmer until dissolved. Sugar, flavouring and colouring are added and it sets as a firm jelly without refrigeration, even in tropical climates. It is the base for the famous Almond Bean Curd, Coconut Jelly, Awayuki and numerous other sweets throughout Asia.

Golden Grape Gelatin
1/3 cup water
2 T. agar-agar flakes
1 2/3 cups white grape juice
1 cup seedless grapes, washed well and cut in half


In a small saucepan, stir together the water and agar-agar flakes, and place over medium heat. Bring the mixture to a boil, reduce heat to low, and cook while stirring constantly for 5-10 minutes or until the agar-agar is thoroughly dissolved. Place the grape juice in a glass bowl, add the agar-agar mixture, and whisk well to combine. Place in the refrigerator, chill for 30 minutes or until partially set; gently fold in the grapes, and chill for several additional hours or until totally gelled. Serve in small individual glass dishes, or transfer to small individual airtight containers for transport.

*Variation - try substituting other types of fruit juice or sliced fruit, such as berries, cherries, apples, or pears. Citrus fruits and pineapple sometimes react differently with the agar-agar so trying mixing them with other types of fruit for proper gelling.

Serves 4-6

[rawpriestess]

Gosh, what a great idea, I will have to try this.

thanks Walkin on water for starting this thread.

[RawTruth]

Any raw versions? Without bottled juice? Anyone try it with fresh juice? Also, SweetLips, am I to understand that, instead of following the directions you printed (re: boiling water), you used hot water?

Thanks. I personally haven't had jell-o in years and haven't missed it, but, I know I might be called on to make it.