Jello Jigglers

The secret to Jigglers that actually hold their shape is the ratio. This recipe uses more jello powder to liquid than standard gelatin, which sets up extra-firm so you can pick up each piece with your fingers without it flopping over or falling apart.

Dissolve the powder completely in boiling water or juice. Any undissolved granules leave gritty spots in the finished product. Stir for a good two minutes until the liquid is perfectly clear with no specks visible.

Using boiling fruit juice instead of water gives you a more intense flavor and brighter color. Apple juice, white grape juice, or cranberry juice all work well and taste far better than plain water jigglers.

After three hours of chilling, dip the bottom of the pan in warm water for about 15 seconds to release the gelatin. Then cut into squares or use cookie cutters for shapes that make these a hit at kids’ parties.

Kitchen Tips

• Use a 13×9 pan for even thickness. Smaller pans make jigglers too thick to cut cleanly.
• Don’t use fresh pineapple, kiwi, or papaya juice. Enzymes in those fruits prevent gelatin from setting.
• Cookie cutters work best when dipped in warm water between cuts.
• These keep refrigerated for up to a week in a sealed container.