Orange Gelatin

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"Tired of the flat flavor of store bought orange gelatin? You can make your own with this simple recipe of gelatin, orange and lemon juice and zest and sugar."
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2 h servings 141 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
  2. To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
  3. Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
  4. Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.


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Great recipe, Kim! Since I found this one, I'm saving a dollar for every box of jello I used to buy! I cook for many older folks who love softer foods. This one is great and very versatile. Any ...

This is delicious, fresh and spritely tasting. Also, it has a more 'realistic' fruit color - no day glow here! Used fresh squeezed oj (and zest). Had cream cheese and whipping cream left over fr...

Oh my goodness! Fantastic and perfect with simple whipped cream on top. My kids loved this too. I think you could reduce the sugar by 1/4 cup (to 1/2 cup for the recipe) and still be just fine w...

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