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

FAQs

What happened to Jello salads? ›

Savory Jell-O salads fell out of fashion, replaced by tossed salads and a fad for sun-dried tomatoes. This was also when the efforts of the women's movement began to bear fruit: Women were entering the workforce in unprecedented numbers, and more and more women were heads of households.

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.

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.

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.

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.

Proteases are enzymes that break chemical bonds in proteins, such as collagen in gelatin. Pineapple, kiwi, papaya, mango, and guava are examples of fruits that cause a problem. Heat inactivates proteases, so cooking fruit before adding it to gelatin prevents any issue.

“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 happens if you add too much gelatin to Jell-O? ›

If you add too much gelatin to a recipe, it will set up very hard and be difficult to eat. Too much liquid will make it soupy. The ideal ratio of gelatin to liquid is 2 tablespoons (1 envelope) of gelatin per cup of liquid.

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.

Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting into the center.

To make gelatin, start by adding 1/2 cup (120ml) of cold water to a large bowl. Then, empty a packet of gelatin into the cold water, and wait 5-10 minutes for the gelatin to expand. Next, bring 1 1/2 cups (360ml) of water to a simmer, and pour it into the gelatin mixture.

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.

People were still eating colorful gelatin, but they were no longer serving it as a main course as frequently as they used to. These days, it's more of a quirky novelty snack than an accepted meal option.

The first popular Jell-O salad was Perfection Salad, invented in 1904 by Mrs. John E. Cook of Pennsylvania (via Recipe Curio). While Mrs.

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.