Step 1

Add 1/2-3/4 cup of the juice to a bowl or liquid measuring cup and sprinkle with gelatin powder.

Step 2

Whisk together to combine and allow to sit for 3-5 minutes to “bloom.” The granules will plump and the mixture will look like very thick applesauce or take on a lumpy appearance.

Step 3

Pour the remaining (3 1/4- 3 1/2 cups) juice into a medium saucepan. Heat over medium heat until almost boiling.

Step 4

Remove from heat and stir in honey (if using) and the bloomed juice/gelatin mixture. Stir to dissolve.

Step 5

Pour into an 8×8 (2 quart) baking dish for thick Jello or a 9×13″ baking dish for thin Jello, or into individual glasses or jars for individual portions.

Step 6

Refrigerate about 4 hours, or until set. (If you’ve used a 9×13 pan, it may be set in as little as 2 hours)