When my granddaughter was quite young, I hoped to come up with a jello recipe that I could give to her, full of natural flavors, and minus the artificial colorings and flavorings and sugar. My rather elderly in-laws (who need easy-to-chew foods) were also a consideration. I tried this recipe on them all, and they loved it! So did the rest of us, so it's now a part of my repertoire.

When purchasing the frozen juice concentrates, be sure to get 100% fruit juices. You can use your favorites, but watch out for impostor juices that are loaded with high-fructose corn syrup.

Serves 8-10.

For the traditional version of this recipe, see here.

Ingredients:

• 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen cherry juice concentrate
• 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen orange juice concentrate (pulp-free)
• 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen grape juice concentrate
• 5 pkg. (5 TBS.) unflavored gelatin total (1 for each of the three flavors, plus 2 for pineapple/cream layer)
• 2 c. boiling water (1/2 c. for each of the 3 flavors, plus for the pineapple/cream)
  
• 2/3 c.frozen pineapple juice concentrate
• 1 c. cream
• Grapes or berries for garnish, optional
  

For this recipe, let get to room temperature, in three separate ceramic bowls (large soup bowls work): > 1/3 c. frozen cherry juice concentrate > 1/3 c. frozen orange juice concentrate (pulp-free) > 1/3 c. frozen grape juice concentrate

Soften gelatin by sprinkling into each bowl: > 1 pkg. unflavored gelatin (for each of the three flavors)

After 5 min. or so, add to softened gelatin: > 1/2 c. boiling water

Stir until gelatin dissolves. Microwave for 30 seconds or so, if necessary, to dissolve the gelatin. Last, add to each bowl: > 1/3 c. more of same concentrate, OR water, for a less-sweet jello

Pour each flavor into its own small loaf pan (5"x3" works well). Let set up in refrigerator for several hours. When jell-o loafs are firm, make the pineapple jell-o.

Into larger ceramic bowl, measure and let get to room temperature: > 2/3 c. frozen pineapple juice concentrate

Soften gelatin by sprinkling into the bowl: > 2 pkg. gelatin

After 5 min. or so, add to softened gelatin: > 1/2 c. boiling water

Stir until gelatin dissolves, microwaving the mix a bit if it's not dissolving. Last, add: > 1 c. cream

Refrigerate the pineapple mixture just twenty minutes or so, to get to the consistency of thin yogurt. Cut the loaf pans of flavored jell-o into 1" cubes, gently folding into pineapple-cream mix, pouring into a ring-shaped mold. Let set up until completely firm, half a day or longer. (You can make it the day before.) Before serving, briefly set the mold into a sink of hot water, just to warm the outside of the pan, moving quickly to invert it upside-down onto a plate. Garnish with grapes or berries if desired. Cut and serve!

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