Ingredients
Preparation
- In a small bowl, sprinkle the gelatin over ¼ cup (60 ml) of the apple juice. Let bloom for 5 minutes.
- In a pot, bring the remaining apple juice and the brown sugar to a boil. Simmer just until the brown sugar has dissolved. Remove from the heat. Add the gelatin and stir until melted.
- Divide the mixture among 6 small glasses or dessert cups. Cover and refrigerate for 8 hours or until the jello has set. When ready to serve, garnish with whipped cream and a sprinkling of ground cinnamon, if desired.
Note
We recommend using clear apple juice for a translucent jello.
If using brown sugar that has hardened, we recommend weighing it out with a kitchen scale and grating the amount needed for the recipe. Be patient and give the hardened brown sugar a little more time to melt into the apple juice at step 2.