This is an old standard. It’s the JELL-O my mom has made every July 4th since I can remember.
Once I moved out on my own, I tried to replicate it. Ok, so mine doesn’t look as good as hers, nor are the squares cut as neatly as my dad would cut them, but it works.
This is easy to make, but also easy to screw up. Be PATIENT, and don’t rush it.
Yields two 9″ x 13″ glass pans of Jell-O.
- 2 packets of blue-colored Jell-O (Berry Blue works)
- 2 packets of red-colored Jell-O (I used Sugar-Free Strawberry)
- 4 packets of Knox gelatin
- 6 cups boiling water
- 4 cups room-temperature water
- 2 cups milk
- 1 tbsp sugar
- 1 tbsp almond extract
- Boil 2 cups of water. Pour into a large mixing bowl. Dissolve 2 packets of Strawberry Jell-O into the water.
- Pour 2 cups of room-temperature or ice cold water into the mix. Continue stirring slowly (if you let it sit, it will congeal).
- Pour mixture into the glass dishes or pans. Eliminate air bubbles using a spatula or spoon to scoop them out of there.
- Put the pans in the fridge for at least 4-6 hours. The longer the better!
- When the first layer is entirely solid, boil another 2 cups of water.
- Pour water into a large mixing bowl, and dissolve 4 packets of Knox gelatin in there.
- As you continue to stir, pour 2 cups of cold milk into the mix.
- Add the sugar and almond extract. Because Knox has no flavor, we’re creating a sweetness to it here.
- Keep stirring until the mixture has reached ROOM TEMPERATURE. The longer you can do this, the better.
- Carefully pour on top of the red layer. Eliminate air bubbles. If you pour too soon, or while the mixture is too hot, you’ll see the white layer start to “bleed” into the red. This happens, but try to avoid it.
- Put the pans back in the fridge for another 4-6 hours at least. Again, the longer the better. Overnight? Great!
- Boil another 2 cups of water and pour into a large mixing bowl.
- Dissolve 2 packets of blue Jell-O in there.
- While you continue to stir, pour 2 cups of cold water into the mix.
- Keep stirring until the mixture reaches ROOM TEMPERATURE. Do not stop stirring, because it might congeal or form clumps.
- When the mixture is cool enough, pour it on top of the white layer.
- Eliminate the bubbles and refrigerate for another 4-6 hours at least.
- Cut the jello into your favorite shape (we go with standard squares) and serve!