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Evaporated Cane Juice, Vegetable Gum, Citric Acid, Potassium Citrate, Natural Flavor, Beet Powder
1. Over a high flame, bring two cups of water to a boil. 2. Once boiled, pour water into a mixing bowl. 3. Slowly combine the powder with the hot water, stirring until the contents are well dissolved. 4. Pour the mixture into molds refrigerate for 4 hours. To Remove From the Mold: 1. Place the mold into warm water for a few seconds. 2. Using a pointed knife, loosen the edges of the jel so when turned over, it will pop right out of the mold. Jel dessert is a fast setting dessert. For optimal results when adding fruits or vegetables, have all the ingredients handy before you begin. Be sure that the food is at room temperature. Molds should be kept warmed in warm water until jel is ready to be poured. Avoid remixing jel once it starts to set as it will not remold. Do not use lemon or pineapple juice due to the higher acidity level in jel than in gelatin.
Always refer to the actual package for the most accurate information