Calories: Most varieties of regular JELL-O gelatin contain 80 calories per serving, but most flavors of sugar-free JELL-O gelatin contain 10 calories per serving.
Fat: Both regular and sugar-free varieties of JELL-O gelatin are fat-free. Do not confuse JELL-O gelatin with JELL-O pudding, which does contain fat.
Carbohydrates/Sugars: Most varieties of regular JELL-O gelatin contain 19 grams of carbohydrates, all of which come from sugar. Sugar-free JELL-O gelatin, on the other hand, does not contain any carbs.
Sodium: Most varieties of regular JELL-O gelatin contain about 80 milligrams of sodium. Most types of sugar-free JELL-O gelatin contain between 45 and 55 milligrams of sodium.
Protein: Most varieties of regular JELL-O gelatin contain 2 grams of protein, while most varieties of sugar-free JELL-O gelatin contain only 1 gram of protein.
Other Nutrients: JELL-O gelatin does not contain a significant amount of any other nutrients, such as calcium, vitamin A, vitamin C, or iron, when prepared as directed on the package.
Gelatin is something you need in your short/long term food storage. You can make a lot of things with flavored gelatin besides standard Jell O.
You can make:
Jams & Jellies, all kinds of Salads, Popsicles, Candy, Cookies,
and even Bread.
Unprepared gelatin has an indefinite shelf-life as long as it is wrapped airtight and stored in a cool, dry place.
- To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.
- To suspend fruits, meats, or vegetables in gelatin, chill until it is the consistency of cold egg whites. Then mix in the additions and chill until completely set.
- Two hours of chilling should be enough for standard clear molds, while it may take up to 4 hours for those with additions. Layered gelatins will take longer, since each layer must be individually chilled and firmed before adding the next layer.
- Do not bring gelatin mixtures to a full boil or you risk losing its thickening properties.