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The following gelatin flavors have been seen in Southern California stores. (Albertsons, Food-4-Less, Lucky, Ralphs, Smiths, Stater Bros, Vons.) The red flavors are listed first. This is a combined list of Kraft General Foods Jell-O Brand, and Nabisco Royal Brand. The more popular flavors are available in two-cup and four-cup sizes.
Note that if you list all of the different flavors together... allowing for overlap... you will (as you see below) have 11 different flavors... that are all some shade of red. From the pink of the Watermelon, to the deep maroon of the Blackberry, there are eleven different reds. The rest of the rainbow accounts for another 11 flavors.
I have an index by flavor at the end of the Jellophile. You can get there by selecting a flavor, if you like.
In UK, Israel, Australia, they call it "jelly" and sometimes it comes in a little block. (They also direct you to boil all the water, dissolve the powder, and then let it cool to room temperature.)
The instructions on the back of a packet of jelly are on the lines of put the block of jelly into a measuring jug and add a pint of boiling water and stir until disolved. To make it set quicker put half boiling and half cold water.
April 1994, Joanne Glenn (vaxa.anglia-polytechnic.ac.uk)
I had a look at the jelly yesterday in the supermarket, and in typical brit fashion the measurements are really screwy: The jelly comes in blocks of (about) 140-150g. You add half a pint of boiling water, then make the whole thing up to one pint with cold water (then refrigerate it - but you knew that).
I'm surprised they don't weigh veg in light years over here!
Oh, and by the way, the selection of flavours is really boring - no kiwi fruit or guava, or even mango!
simon in boring orange lime and strawberry-land
May 1994, Simon Coles (york.ac.uk)
May-June 1994; Gabi Shahar (mot.com); Mirjam Dorn (jct.ac.il)
... You may note it's a very limited range, and even more limited regarding colors: only red and yellow. They also had Green Lemon (supposedly Lime), but cancelled it a few years ago. I remember eating that one as a kid.
Two other brand names, Vita and Efikol, imitate Osem and have exactly the same flavours (in Israel, originality can kill you). Vita and Efikol have now sugar-free versions of the same flavours.
Two years ago, Vita tried to market three tropical flavours: Mango, Tropical Mix, and Kiwi fruit. They were all a disaster, tasted like plastic. Surprisingly they failed, and are now unavailable again. The kiwi one was green... had a great potential!
There's a smaller brand called Rudo. They have non-instant jelly, with only two tastes (as far as I remember): Lemon and Strawberry. But now they have sugar-free instant jelly as well, with the following tastes: Lemon, Strawberry and Orange. Yes, I bought it recently, since it's the first time I see orange jelly here! Alas, I didn't try it yet...
Instructions: all the large brands say to dissolve the jelly powder in two cups of boiling water, mix well, then cool to room temperature and then in the fridge until set. The Rudo non-instant one is basically the same, only you have to cook it for 5 to 10 minutes on medium-low heat. The Rudo sugar-free says you should use very hot water, and not boiling. All of the brands use 2 cups of water per package!
Most of the manufacturers sell unflavored gelatine as well, so maybe one can add fruit juice and food coloring (optional) to make special jellies... Oh, most importantly: in my work place restaurant, among the desserts they serve, there are always some kinds of jelly, which I've never seen in stores. They carry the following colors:
Last note: I have several recipes using gelatine (they call it aspic), that are considered gourmet items, and are to be served as appetizers and main dishes on hot summer days (the summer started here in Israel), of course they are salty and spicy! Should I bother translating them?
April 1994, Gabi Shahar (mot.com)
I made up Fuzzy Navels #1 using the orange quick jelly and water & Peach Schnapps. I had a little difficulty getting everything to dissolve; then the goop was gelling up as quick as anything I've seen to-date, and I had to hurry to get it poured into the individual cups. I think this stuff would set at room temperature; the fine print seems to imply it.
The inner envelope says....
DIRECTIONS: Empty contents of package into bowl, add 2 glasses (14 oz. - 400 cc) of boiling water. Stir well until completely dissolved. Pour into moulds or serving dishes and cool before serving.
SUGGESTED RECIPE: Jelly with Fruit: Boil 1 cup (8 oz. - 225 cc) of water and 1 cup of the juice from stewed fruit. Empty contents of pakage into liquid, stir well until completely dissolved. Pour jelly onto fruit and cool before serving.
ADVANTAGES OF OSEM QUICK JELLY:
Now I'm curious to see if I can make this stuff work out more like what we're used to, by adding more water. (Unfortunately, I don't have enough samples to experiment with.) If anyone out there wants to send me Israeli or other jelly packages, in return for American Jell-O (or other foodstuffs) please send me email. hazelweb at boston-baden.com
Kraft General Foods (mfr. of american Jell-O) has a vegetable-gelatin product that consists of pre-made servings. They do not need to be refrigerated. As near as I can tell, the Osem product appears to be a dehrydrated version of that.
K/GF's operator (800-431-1001) [Gods, I've got that phone number memorized] the operator I spoke to says that they can't powder the vegetable kind properly. Maybe they should talk to the Israelis...
Yes, we have some from "Cammeo" or "Ferrero" and others. I'm not really interested so much... My use of jelly is so rare... only for some cakes. As most of italian, I know how to cook almost everything but usually someone else do the work for me. :-)
February 1995, Gianluca Sordiglioni, it.net, pn.itnet.it
June 1994, Jan Lien, stacken.kth.se
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The Jellophile / C.M.J. (Chaz) Baden / hazelweb at boston-baden.com![[Hazel]](../Icon88/chaz8831.gif){kind=small}