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Jello question

I need to use BLUE coloured jello to make particular recipe and I wanted to know if there are any forms of this that would be acceptable to most kosher eatters. I don't belive jello brand is broadly acceptable and it must be blue:(
Thanks:)

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  1. Interesting question, pp. Never heard of blue gelatin in natural form. Maybe, using Kosher unflavored gelatin you
    could add OU approved blue food coloring?

    1. Also, kosher jello doesn't gel like the non kosher kind does. It stays pretty soft and won't form blocks or make molds.

      1 Reply
      1. re: SoCal Mother

        Use less liquid and it will get very firm.

      2. I find the Kolatin gelatins to be the best quality, and they gel up to be very firm. They don't have blue, but I'm guessing you could mix up the unflavored one with sugar and add some blue food coloring.
        They are OU certified, a very reliable hashgacha for most kosher eaters.

        http://www.koshergelatin.com/products/

        13 Replies
        1. re: helou

          Yes, Kolatin should gel just as well as the non-kosher varieties, since it's real beef gelatin, not agar-agar.

          1. re: zsero

            If I cant find this locally. might i find it in Lakewood or Baltimore? I'm in Philly.
            Oh yeah, one more question- would I be able to suspend an item in the firmed. cooled kosher gel just as I see in Jello ads?
            Thanks!

            1. re: ThePrettypoodle

              Kolatin is based in Lakewood. I'm sure you can get it there, possible directly from them. On their website (see my previous post) they have a "Where to buy" section. Check before you go. Not every store that carries it has the unflavored kind.

              1. re: ThePrettypoodle

                The Kolatin is relatively expensive. If you can find the Lieber's gel or one of the other kosher brands they will work just fine if you reduce the liquid by 25% (use 1-1/2 cups instead of 2). If you want firmer still then drop down to 1 cup, but 25% less liquid should be very firm. You should be able to suspend fruit or other added items just like with non-kosher products.

                1. re: ferret

                  woo hoo! Thanks:) I want to make a fish bowl, blue jell and sweedish fish swimming in it:)

                  1. re: ThePrettypoodle

                    just a suggestion: I did Noah centerpieces for a bar mitzvah with an ark birdhouse sitting on a mirror and candy fish sprinkled on the mirror. Much easier than jello, no?

                    1. re: SoCal Mother

                      I think the plan is that this centerpiece is meant to be edible. Otherwise there's no need for the jello to be kosher.

                      1. re: helou

                        Even if the centerpiece didn't need to be edible, cooking with non-kosher ingredients would probably make things more complicated than kosher ones.

                      1. re: ThePrettypoodle

                        So I have a friend who did something similar. She basically made it in layers so the fish wouldn't sink.
                        She did a layer of jello with fish, put it in the fridge, did another layer, put it in the fridge and so on.
                        Have no idea how it turned out...but it's worth a try

                        1. re: cheesecake17

                          Making half, chilling it to firm, placing the fish on top, whilst
                          adding a second round of gelatin (partly chilled with ice cubes) is definitely how it gets suspended in the middle.
                          Don't try pushing the fish down into a full container of unsolidified gelatin.

                2. re: helou

                  Thanks for the colouring suggestion- my husband came up with a way to use a differant colour, which is what I will do:)

                3. Agar agar is a seaweed extract which is vegan. It's pretty powerful stuff, but a good tool to have in your gelling arsenal.

                  2 Replies
                  1. re: autumm

                    Yes, that's what most of the kosher brands are. But it doesn't work nearly as well as real gelatin, which is why you can't make marshmallows with it. And that's why they make Kolatin, for those uses where the full strength of gelatin is needed.

                    1. re: zsero

                      Sorry for trying to help.

                      Guess I'll go back to my kosher camp counselor mode and recommend "not hot s'mores" because kosher marshmallows don't toast well.

                  2. kolatin, you can probably get it mail order.