If you grew up in the last century, chances are that your mom’s menu included a translucent, jewel-toned, wiggly substance. Remember Jell-O Jigglers, the recipe that elevated Jell-O to finger food status? Kids of all ages appreciated the permission it gave them to play with their food. Plain Jell-O was often supplemented with additional ingredients such as fruit or chopped veggies and formed into trendy molded shapes, inexplicably dubbed “salads,” despite the only lettuce involved being purely decorative. Family potlucks and competitive church suppers typically featured numerous wobbly works of art. In the mid-century era, Jell-O achieved its pinnacle of popularity. Even today, three out of four modern American homes still contain at least one box of Jell-O’s current 22 gelatine options. These include cherry, lime, grape, watermelon, and blue raspberry, and for the more adventurous, such flavors as mango and island pineapple. However, their classic strawberry remains the consumer’s clear favorite. Who does not love a good strawberry pie or poke cake?
Since the earliest days of the twentieth century, Jell-O has been popular with busy cooks. It could not be simpler.
Mix the powder packet with boiling water and, then, let it cool, producing a firm gel. Gelatin is a natural product derived from a protein from an animal source (collagen), which is used in the kitchen as a thickening and gelling agent. In 1845, a dry form, granulated gelatin (a brownish powder), was patented. The use of gelatin as a dessert began in 1897 thanks to a New York carpenter named Pearle B. Wait, who was allegedly attempting to concoct a laxative tea. In its early years, Jell-O was marketed as a dessert for invalids and was sold in drugstores. The original product was made by adding strawberry, raspberry, orange, or lemon flavoring to plenty of sugar and granulated gelatin. Health food claims might be a bit harder to sell these days, but many a modern mom still gives her child Jell-O after a tummy episode. It also makes frequent appearances on hospital trays for patients on a soft or liquid diet.
Wait’s wife, May, dubbed their sweet and fruity concoction Jell-O, but the couple lacked the necessary capital to successfully market it to the public as a desirable dessert option and sold their recipe for 450 dollars. It finally hit big in 1902 with 250 thousand dollars in sales, thanks to an aggressive advertising campaign that included colorful magazine ads, recipe books, and recipe contests. By 1904, it was claiming the title of “America’s Most Famous Dessert!” and being sold for ten cents a package. By then, additions such as fruit, nuts, cottage cheese and even crunchy celery were commonly being used. Creative cooks took Jell-O a step beyond the original sweet, fruity recipes. The company expanded its offerings to tomato and celery flavored options, which were briefly on store shelves. Kiwi, papaya, and pineapple juices contain enzymes that prevent gelatin from setting unless they are boiled first. Acid liquids interfere with the setting point of gelatin.
Jell-O is a product that is budget-friendly, quickly prepared, and perfect for making fun desserts and “salads”. No wonder it became a beloved staple in American homes over the years. National Jell-O Week is celebrated February 12-18, and a holiday dedicated to Jell-O, National Eat Your Jell-O Day, occurs every year on July 12. LeRoy, New York, claims the honor of being the birthplace of Jell-O and has a museum to prove it. For the last quarter century, the state of Utah has declared Jell-O its official state snack.
Jell-O is delicious when eaten for a snack or dessert, but it does not have to be limited to that. You could use a box to dye your hair, make finger paint or create edible play-dough. Jell-O can be used in a variety of recipes, including pies, cakes, and even as an ingredient in cocktails. Jell-O shots, which are made by combining liquid Jell-O with alcohol, have become a ubiquitous party treat.
Considering gelatinous oddities, Jell-O has also been used in scientific experiments, including a study on the mechanics of earthquakes. In 2018, the company released a limited edition “Unicorn Slime” flavor. Jell-O has been incorporated in various creative art exhibits, including a 2018 show at the Museum of Contemporary Art in Detroit. It has even been associated with a form of political protest. In the 1970s, feminists protested and smashed Jell-O molds. The molds were symbolic regarding women’s roles and domesticity. Women held signs that read “Mold Jell-O Not Women.” Jell-O has been used in a variety of pop culture references, including as a prop in an episode of The Simpsons and a metaphor in a Sylvia Plath poem.
Jell-O has become an iconic dessert that is recognized all over the world. So much so that it has become genericized. Much like any facial tissue is known as “kleenex”, “jello” has been universally recognized as a common name for all gelatinous substances. Its unique texture and versatility have made it a favorite treat for generations. Its journey is said to have been an accidental creation, and it exploded in popularity during the Great Depression and World War II. Jell-O is a popular culture institution. Despite its simple ingredients, Jell-O has had a significant impact on our culture and continues to be enjoyed by millions today. Whether you enjoy it in its classic original form or in different recipes such as the following, Jell-O will always hold a special place in the hearts and stomachs of America.
Have Some Fun!
Sparkling Margarita Jell-O
This recipe is a close attempt at duplicating the awesome flavor of a cold margarita. It is sweet, tart, salty, and packs a punch.
Ingredients:
- 3 (3 ounce) packages lime Jell-O
- 1 (3 ounce) package lemon Jell-O
- 2 ½ cups boiling water
- 1 ⅔ cups premium tequila
- ⅔ cup triple sec
- ⅔ cup Grand Marnier
- ½ cup sweetened lime juice
- 2 cups sparkling water
- 1 lime, zested
- 1 pinch margarita salt, or as needed
Directions:
Stir lime gelatin, lemon gelatin, and boiling water together in a bowl until fully dissolved. Chill in refrigerator for 15 minutes. Stir tequila, triple sec, orange liqueur, and sweetened lime juice into gelatin mixture. Gently stir in sparkling water. Ladle mixture into 24 small cups. Sprinkle each serving with lime zest. Refrigerate until set, at least 4 hours. Sprinkle each serving with margarita salt before serving.
Stained Glass
Ingredients:
- 5-1/2 cups boiling water, divided
- 1 package (3 oz.) Jell-O Strawberry Flavor Gelatin
- 1 package (3 oz.) Jell-O Lime Flavor Gelatin
- 1 package (3 oz.) Jell-O Orange Flavor Gelatin
- 1 package (3 oz.) Jell-O Lemon Flavor Gelatin
- 2 envelopes unflavored gelatine
- ½ cup cold water
- 1 can (14 oz.) sweetened condensed milk
Directions:
Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls. Stir 2 minutes until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
Sprinkle unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly.
Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm.
Summer Berry Pie
Ingredients:
- ¾ cup sugar
- 3 tablespoon cornstarch
- 1-1/2 cups water
- 1 pkg (3 oz.) Jell-O Strawberry Flavor Gelatin
- 1 cup blueberries, raspberries and/or sliced strawberries
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1-1/2 cups whipped cream
Directions:
Mix sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Remove from heat. Add dry gelatin mix. Stir 2 minutes until completely dissolved. Cool. Add fruit to gelatin mixture. Pour into crust. Refrigerate 3 hours or until firm. Serve topped with whipped cream.
Mango Mousse
Also known as mousse de mango or mango fool, this treat is popular all over the world.
Ingredients:
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 2 cups mango ripe, cubed
- 1 envelope powdered gelatin 1/4 ounces (or 2 1/2 teaspoons)
- 1/4 cup mango juice or water*
- Whipped cream, mango chunks and mint (optional)
Directions:
Beat the heavy cream in a mixing bowl until stiff peaks form. Use a rubber spatula to fold the condensed milk into the cream until well combined.
Pour the mango juice (or water) into a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Allow it to sit for 3-5 minutes, until spongy. Microwave at 10-second intervals, until liquid. Mix with a fork to ensure the gelatin has dissolved completely.
Add the mango cubes to a blender and blend until smooth with no lumps, about 1 minute. Add the dissolved gelatin to the pureed mango and blend for another 30 seconds to 1 minute, until very well combined.
Pour the mango puree into the mixing bowl of cream. Gently fold the mixture together with the rubber spatula until uniform in color. Pour the mixture into 4 glasses dessert cups. Cover each glass with plastic and allow the mousse to set in the fridge for at least 4 hours, or overnight. Garnish with whipped cream /mango chunks and mint if desired
*If you use juice, make sure it is not acidic like orange, pineapple, or grapefruit. This will impact how the gelatin sets.
Strawberry Pretzel Salad Recipe
Ingredients:
For the Crust
- 7 ounces small salted pretzels, lightly crushed (about 4 1/2 cups), plus more whole for serving
- 3 tablespoons granulated sugar
- 1 1/2 sticks (6 ounces) unsalted butter, melted
For the cream cheese filling:
- 8 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract or vanilla bean paste
For strawberry topping:
- 2 (3-ounce) boxes strawberry Jell-O
- 2 cups boiling water
- 1 pound fresh strawberries, thinly sliced (about 4 cups)
- Whipped cream, for serving (optional)
Directions:
Make the crust:
Heat the oven to 400 degrees. Process 7 ounces lightly crushed salted pretzels and 3 tablespoons granulated sugar together in a food processor until the pretzels are the texture of coarse sand, about 15 seconds (it is fine if there are some larger pieces). Add 1 1/2 sticks melted unsalted butter and pulse to combine. Transfer the mixture into a 9x13-inch baking pan. Press into an even layer. Bake until fragrant, 8 to 12 minutes. Let cool completely.
Make the cream cheese filling:
Beat 8 ounces room-temperature cream cheese, 3/4 cup granulated sugar, and 1/8 teaspoon kosher salt together until smooth, about 30 seconds.
Beat in 2 cups cold heavy cream and 1 teaspoon vanilla extract until stiff peaks form, about 2 minutes.
Transfer onto the crust and spread into an even layer. Cover and refrigerate for at least 1 hour. Meanwhile, make the topping.
Make the strawberry topping:
Whisk 2 (3-ounce) boxes Jell-O and 2 cups boiling water until completely dissolved. Let cool until room temperature, about 1 hour.
Scatter 1 pound thinly sliced strawberries over the cream cheese filling in an even layer. Slowly pour the gelatin mixture over the strawberries and gently tilt the baking pan as needed to evenly distribute. Refrigerate uncovered until firmly set, at least 4 hours but ideally overnight.