Food & Cooking Recipes Dessert & Treats Recipes Peach Gels Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Yield: 64 1-inch cubes These fruit gels are as wobbly as store-bought gelatins but loads healthier. Ingredients 2 envelopes unflavored gelatin (each ¼ ounce) 1 ½ cups cold water 2 tablespoons sugar 2 cups peach juice Directions In a large bowl, sprinkle gelatin over 1/2 cup cold water; let stand 5 minutes. Meanwhile, bring sugar and remaining 1 cup water to a boil in a small saucepan; stir until sugar is dissolved. Pour over gelatin mixture; stir until it is dissolved. Stir in peach juice, and pour mixture into an 8-inch square cake pan. Place in refrigerator until it is set, at least 3 hours or overnight. Cut into 1-inch cubes; serve. Cook's Notes If you have a juicer at home, you can make these gels with fresh peach juice; two pounds of peaches will yield about two cups of juice. Store-bought juice can also be used as long as it has no added sugar. Peach gels can be stored in an airtight container in the refrigerator for up to one week. Rate it Print