the Jellomaniac's Manual

Volume 6-A - What flavors are available?

Rev. 02-Apr-1997

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Compilation of Jell-O and other gelatin flavors

Jell-O/etc. in USA

We have a checklist of flavors you can print to take with you when you go shopping, to survey the flavors available at your local market. Email me the results and I'll put them on-line.

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.

Red and Pink flavors

Other colors besides the reds

Missing in Action (Not seen in stores lately)

Codes used above:

Note that Triple Berry is only available Sugar Free.

Jell-O in Canada

Codes used above:

Jelly Powder

the international substitute for Jell-O

Kraft General Foods Jell-O is not available universally (the way Coca-Cola is). In other countries, the equivalent dessert product goes under different names, such as Quick Jelly, Jelly Powder, and so forth; it seems they call the resulting dessert Jelly, while we call it Gelatine Dessert.

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.)

Jelly in the UK: little blocks of jelly

UK jelly (block form), 1-pint size.

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)

Jelly in Australia

Australian jelly flavors, *incomplete list* (courtesy Erika Langham, qut.edu.au)

Israeli Quick Jelly products

Israel: Jelly brands are Osem, Vita, Efikol, Rudo. Small (2 cup/400 ml) size only. Flavors: Osem quick jelly, and possibly the others, makes a very viscous result. Osem and Eficol both call for 400 ml (a bit less than 2 u.s. cups) -- I think you can safely add 2 cups of water, possibly 3 or 4 at least in the case of Osem. Osem and Eficol are Kosher-Parve, and completely vegetable in origin.

May-June 1994; Gabi Shahar (mot.com); Mirjam Dorn (jct.ac.il)

Everything about Israeli Jelly

Well, here's the Israeli info: First of all, the usual name is jelly. Not jello, and for jams we have another terms. Jelly is what you call jello.

... 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:

They all taste the same, and the taste is a mild sweet one. Not bad. I don't think they make their own, since most of their main dishes are frozen, and their salads made with a food processor... I don't like their food very much. Probably they buy some special jelly tastes in bulk from an unknown brand that is unavailable in regular stores. I must ask them!

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)

My notes on Israeli Quick Jelly products, two samples.

Mirjam Dorn sent me two boxes of Israeli Jelly powder: the Osem Quick Jelly (Orange) and the Eficol Instant Jelly (apricot).

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.


I can personally vouch for items 2 and 4! The result was a different texture and consistency from what Americans are used to in Jell-O; a friend of mine couldn't finish her 2 oz. portion, it was so unusual (i.e. unpleasant to her).

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...

Germany: wackelpudding

Germany: We have 3 or 4 different brands, who all have yellow, green and red jellos, only the flavour might differ: June 1994, Carmen Gubanski (uni-hannover.de)


''Do you have "Jell-O" or instant jelly or something like it in Italy?''

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


It seems to be called "drilpudding" or "gelatin-puding" in Holland.

Sweden: what is it?

For me, over here in Sweden, could you please explain what Jell-O is. I guess it's some kind of jellyish thing, which comes in powder, and you dissolve it in water. I also see that [it] comes in several taste varieties. What I have to do now is to find what brand such a product is sold under here. ...

June 1994, Jan Lien, stacken.kth.se

Mexico: Payaso Gelatina

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The Jellophile / C.M.J. (Chaz) Baden / hazelweb at boston-baden.com

Chaz ("Hazel") Boston Baden [Hazel]