This family favourite from childhood is now made with home-canned fruit and fresh cream for a truly delightful dessert!
I grew up on this type of dessert, and I'm really glad I can bring it to my kids without it hurting their tummies! Back then we would've made it with flavoured sugary Jell-O as well as Cool Whip from the freezer. Read on if you want to upgrade your ingredients for a fun dessert!
Why You Need This Recipe
- It's a really fun treat with all the fun textures playing together in the bowl.
- I don't know about you, but I always have all the ingredients on hand! It does take a few hours to chill but you can at least make it early in the day to enjoy later.
Peaches - I use my home-canned fruit here, which I don't make super sweet. I prefer it that way and then I know I'm using the freshest fruit there is.
Gelatin - I aim for grass-fed as my preference. Great Lakes is one brand, but make sure you are buying gelatin and NOT collagen! If you aren't choosy you can always grab Knox Unflavored.
Heavy Cream - Make sure you have a decent fat content here to whip well.
Sugar - I do use organic granulated cane sugar here to up the sugar in the fruit juice. Go by feel or taste here as far as how much to add!
Gelatin is always in my pantry so I can make homemade elderberry gummies!
How to Make Fruit Whip
***See recipe card below for precise measurements and instructions.***
Step 1: Let the gelatin bloom in the canned fruit juice before gently heating to dissolve it into the sugar. Add in the vanilla off the heat.
Step 2: Pour the gelatin over the peaches in a dish and pop in the fridge to set.
Step 3: Once set, chop up the peach jello mixture with butter knives, pastry cutter, whatever works to break things up.
Step 4: When ready, whip the cream with sugar and vanilla if desired.
Step 5: Gently fold the peaches into the whipped cream and chill until ready to serve.
Tips and Tricks
- Use any canned fruit you have. Cherries would be great!
- Drain the canned fruit liquid into your measuring cups and add water if necessary to get to 2 ½ cups total liquid.
- Adjust everything to your liking as far as sweetness. It all depends how you can your fruit or what type of syrup it is in if store-bought. The cream is also to your preference.
"Bloom" is the term that is used to get gelatin ready to use. The easiest way is to sprinkle it over top of your cool water first. Let it rest to soften up, which you will know is done when it darkens in color. Then you can whisk it in as you heat up your water and you'll be sure to have a smooth mixture!
This is one of my favourite desserts to enjoy because it isn't terribly sweet. If your family is used to sugar jello and cool whip, then it is perfect for you to make changes in small increments. Still use the flavoured jello but switch to fresh whipped cream without sugar. Then you can switch the gelatin in next time! It's all about whatever fits your family, friends.
Photos by Dante from Shire by the Sea
More Dessert Recipes
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- 1 quart canned peaches
- 1 cup fruit juice drained from the jar
- 1 ½ cups water
- 2 tablespoons grass-fed gelatin
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- Vanilla extract optional
- Sugar or maple syrup optional
- Drain the juice off a quart jar of peaches into a glass measuring cup. You need 2 ½ cups total, so top up with water to make up the 2 ½ cups.
- Add gelatin, whisk and let sit 5 minutes. Warm it up and add the sugar while whisking. If your peaches are really sweet you may not need to add as much, mine are not very sweet. When it's all dissolved, take off the heat and add the vanilla.
- If your pot is big enough, add the peaches in. Otherwise you can use a baking dish to combine them.
- When jello is set after a few hours, either slice with a butterknife to cut it into small bits or use a hand mixer to blend it.
- Whip 2 cups of cream with vanilla and sugar or maple syrup if needed for sweetness.
- Fold the two together and keep in fridge until you’re ready to eat.
- Lasts a few days in the fridge.
- Really awesome on its own or served with angel food cake!