Congealed Jello with Applesauce

jello applesauce 2


This congealed salad is festive for any season or meal, and rather simple to make.  You just need four ingredients: water, jello, applesauce, and lemon juice.

One of the things I like about it (besides it cool, refreshing flavor) is that it can be made a day or two ahead.  It’s also easy to fix to serve to a large crowd of folks.  You can put it into a flat storage container and serve it in small squares or larger ones, depending on who you will be serving.

I learned to  make this when I worked at my uncle’s restaurant, The Casselman, in western Maryland.  As a waitress, I served this to customers back in the 1970s when I was in high school.  It’s still  on the menu there today.

Mix your jello, applesauce, and lemon juice together.  I use home-canned applesauce that has no sugar or sweetener added.  I’ve used sugar-free and regular jello.  I usually use strawberry, raspberry, or strawberry-banana flavor, but you can choose your own flavor.

jello applesauce

Then add boiling water and stir until dissolved.  Add your cold water and put the jello into a pretty glass dish.  Or you can put it into a flat Tupperware container and cover with a lid.

Serve jello portions on a lettuce leaf and top with cottage cheese if you’d like.

jelo applesauce on plate

Applesauce Jello
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6 servings
Simple to mix, and pretty to serve. Young and old alike enjoy this congealed salad.
  • 1 small box red jello (raspberry, strawberry, or strawberry-banana)
  • 1 tablespoon lemon juice (I use Real Lemon)
  • 1 cup applesauce (I use unsweetened)
  • 1 cup boiling water
  • 1 cup ice or cold water
  1. Mix applesauce, jello, and lemon juice
  2. Pour boiling water over jello mixture.
  3. Stir until dissolved
  4. Add cold water/ice cubes
  5. Put into a dish and cover
  6. Refrigerate until set
  7. Serve on a bed of lettuce
  8. Top with cottage cheese


Pintrest Congealed Jello with applesauce


Easy Finger Jello

finger jello in cuttersThere are few children who dislike finger jello – especially when it is cut into interesting shapes!  In the summer, you can cut butterfly or animal shapes.  In winter, snowflakes, wreaths or  Christmas trees match the scenery.  And in February, hearts for Valentine’s day work their magic.

This is a good way to get liquid into a child who is recovering from a stomach bug.  It’s also a good way to help keep children hydrated on hot days.  I have made this with sugar-free jello and with regular jello.  Sometimes I mix and match to decrease the sugar.

finger jello cutters 3

Make this a day or two ahead and it will be ready when you want to serve it.  I use the left-over pieces of jello to cut out tiny shapes.  You can’t go wrong with this idea!

I got this recipe from my friend Shirley years ago.  We were both in the throes of raising children and our families ate at each other’s tables a lot.  When she served this finger jello, my kids were hooked.finger jello ingredients

Choose any flavor jello you like and add some  lemon juice and plain gelatin that has been dissolved in cold eater.  Mix with boiling water and chill until set.  Kids enjoy helping cut out the shapes, or you can cut it into squares.

finger jello gelatin in water

plain gelatin with lemon juice dissolved in cold water

finger jello pouring jello

Pour the combined mixtures into a pan, then allow to chill and set.

finger jello teddy bear


Finger Jello
Recipe type: finger jello
Cuisine: American
Prep time: 
Total time: 
Serves: 20 pieces
By the time you have your water boiling, you'll have everything else mixed and ready to go for this recipe. Dissolve and mix, chill and set. Then serve!
  • 9 oz. Jello (1 cup bulk jello) - flavor of your choice
  • 1 cup cold water
  • 2 Tbsp. lemon juice
  • 4 Tablespoons unflavored gelatin
  • 3 cups boiling water
  1. Put lemon juice and unflavored gelatin in cold water.
  2. Stir and dissolve.
  3. Add boiling water to the jello
  4. Stir until dissolved
  5. Mix the two ingredients
  6. Stir until mixed and dissolved well
  7. Put into 9 x 9 pan
  8. Refrigerate until set
  9. Cut into serving pieces