Can you eat expired Jello?

In this article, we will answer the question “Can you eat expired Jello?”, and how to make Jello from scratch?

Can you eat expired Jello?

Yes, you can eat expired Jello. But there is a limited time window after the expiry during which the Jello is safe to consume. 

According to the USDA, In an effort to reduce food waste, it is important that consumers understand that the dates applied to food are for quality and not for safety. Food products are safe to consume past the date on the label, and regardless of the date, consumers should evaluate the quality of the food product prior to its consumption (1).

The world’s gelatin production has risen by some 200,000 tons in the last decade. The world producer of gelatin comes from 78% in Europe and America and 22% in China, India, Russia and Pakistan. The source of the raw material for the production of gelatin is 55% of porcine and 45% of bovine and fish (5).

For most Jello desserts made from the Jello gelatin mix, this time window is 7 days at most while others barely last 2-3 days in the fridge. 

Dry Jello packet should be used within 1 month of its expiry. Although safe to eat, old Jello loses its effectiveness to turn water into gel.

How to store Jello?

The storage requirements for Jello are the same as any other dry product such as the spices and the aromatics. Ideally, Jello should be kept somewhere cool, dry, and dark. 

Moisture is the worst enemy of the Jello. So, make sure you do not keep the jello near the sink. The pantry or kitchen cupboard is a good place for keeping the Jello.

On the other hand, prepared jello and ready-to-eat gelatin snacks must always be refrigerated. Do not keep the jello container near any strong-smelling foods in the fridge. 

Freezing is not an option for extending the shelf-life of the Jello. Jello cannot withstand the low temperatures of the freezer without undergoing major quality changes. 

How to tell if the Jello has gone bad?

Dry Jello does go bad but not in a way that makes you sick unless it is frequently exposed to moisture and grows mold as a consequence. If you notice any big clumps of Jello powder with mold over it, the Jello powder is done for. 

Gelatin stored in air-tight containers at room temperature remains unchanged for long periods of time. When dry gelatin is heated above 45°C in air at relatively high humidity (above 60% RH) it gradually loses its ability to swell and dissolve. Sterile solutions of gelatin when stored cold are stable indefinitely; but at elevated temperatures the solutions are susceptible to hydrolysis (3).

If you store the Jello for a prolonged period, it will use its gelatinizing properties. Desserts made with such a Jello will not hold their shape. 

Therefore, it is wise to check the Jello by gelatinizing a small part of it if it has been sitting for too long. Do not try to salvage the Jello that has developed discolored or moldy spots. Moldy Jello should be discarded without a second thought. 

The nature of the organisms which grow in gelatin solutions and gels depends upon a number of factors. The pH has a most important influence. At pH values less than 4, bacterial growth is suppressed, while yeasts and molds grow abundantly. Above pH 5, proteolytic bacteria can become active (3).

How long does jello last?

If gelatine is stored under dry and odor-free conditions, it can be stored for a practically unlimited period without noticeable loss of quality. Its low water content protects it from microbiological decomposition. In contrast, gelatine solutions present an excellent medium for microorganisms, which can grow exponentially within a very short period of time, with far-reaching consequences, releasing proteolytic enzymes

that can rapidly diminish the gelatine quality. Also, the organoleptic properties of the gelatine worsen whenever there is microbial contamination.

Therefore, gelatine solutions should always be prepared under hygienic conditions

and are best stored in cold (4). 

The approximate shelf life of gelatin is given below.

(Unopened)In the pantry In the fridge
Past Printed Date Past Printed Date 
Jello (dry powder mix)Indefinite 
Unflavored gelatin Indefinite 
Sealed Pre-packaged Prepared Jello3-4 moths 12-18 months 
(Opened)In the pantry In the fridge 
Dry Jello 3-4 months 
Prepared Jello 7-10 days 

How to make Jello from scratch?

Ingredients

  • 1½ cups (350 milliliters) fruit juice
  • ¼ cup (60 milliliters) cool water
  • ¼ cup (60 milliliters) hot water
  • 1 tablespoon gelatin
  • 1 to 2 cups (100 to 200 grams) fresh fruit (optional)
  • Agave nectar, honey, stevia, sugar, etc (to taste, optional)

Instructions 

Mix the gelatin with cold water 

Measure ¼ cup (60 milliliters) of cold water in a small bowl and sprinkle it with gelatin. Then stir vigorously until well-combined. Set is aside. Use 2 teaspoons of Agar powder 2 ounces of carrageenan if you are a vegan or a vegetarian.

Stir in the hot water 

Pour ¼ cup (60 milliliters) of hot into the gelatin mixture to dilute the mixture. Do not fret, the Jello will solidify in some time. The temperature of the water is important. It should be hot and not boiling.

Stir in the fruit juice

Stir in 1½ cup (350 milliliters) of fruit juice to the gelatin mixture. You can opt for any fruit juice that you like. 

You can also combine 2 or more types of fruit juice for an exotic flavor. Some people have observed that pineapple juice interferes with gelatinization. 

If the Jello is not sweet enough even after the addition of fruit juice, add agave, sugar, or stevia to adjust the sweetness. 

Pour the mixture into the mold

Add your favorite fruit chunks into the Jello. To cut the Jello into exciting shapes, pour the Jello into a 9 by 12 inch (22.86 by 30.48 centimeters) or 8 by 8 inch (20.32 by 20.32 centimeters) baking pan.

For a fancier Jello, fill the bottom of the mold with Jello, add a fruit layer without stirring, then pour the rest of the Jello mixture on top. 

Refrigerate 

Cover the Jello and refrigerate it overnight for best results. To check for doneness, press your fingers against the Jello. If you have Jello bits stuck to your fingers, the Jello needs more time to set.

Demold the Jello and serve 

Cut the Jello into cubes or use a cookie cutter for more exciting shapes. Make Jello balls by using a melon scoop to scoop out the Jello chilled in a bowl. 

If the Jello was chilled in a mold, lower the mold in warm water up to the rim and let it sit in there for about 10 seconds. Lift the mold and flip it so that the loosened Jello can slide out of the mold. 

Before serving, you can top off your Jello with some fresh fruits or a dollop of whipped cream. 

Other FAQs about Jello that you may be interested in.

What happens if you eat expired jello?

Can jello go bad?

How long are jello shots good for in the fridge?

Conclusion

In this article, we answered the question “Can you eat expired Jello?”, and how to make Jello from scratch?

References

(1) Food product dating. United States Department of Agriculture. 2019.

(2) Food shelf life guide. Cornell University.

(3) Gelatin Handbook. Gelatin Manufacturers Institute of America. 2012.

(4) Schrieber, Reinhard, and Herbert Gareis. Gelatine handbook: theory and industrial practice. John Wiley & Sons, 2007.

(5) Alipal, J., et al. A review of gelatin: Properties, sources, process, applications, and commercialisation. Mat Today Proceed, 2021, 42, 240-250.

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