Gelatin is made from animal parts and is used in food, medicine, and wine/beer clarification. Kosher gelatin must be made from kosher sources and is now readily available from commercial sources.
Gelatin is a substance usually composed of animal parts, especially bones and ligaments, but also from skins. These parts are processed to release the collagen in them and from that, gelatin is made. Gelatin is used for foods such as gelatin desserts and molded marshmallows, to make capsules for medicine and for clarifying wine and beer, and for food preservation. Kosher gelatin is the same as all other gelatins, except that the source of the collagen must be kosher.
The jelly was originally made by boiling calves’ feet in huge kettles for hours. Eventually the liquid drained off and the bones and hooves were discarded. The resulting liquid would stay for 24 hours, after which a layer of fat would rise to the top. This fat would be skimmed off and thrown away, and then the liquid and sweetener would be added to the liquid. Finally, the jelly was poured into bowls or molds and allowed to settle before serving.
In the mid-1800s, Charles Knox, along with others, began making and selling dried gelatin sheets. They taught housewives how to use them to make jelly dishes, instead of having to go through the entire preparation process. The idea caught on, and Knox’s wife published a gelatin recipe book shortly before the turn of the century.
At the time, there wasn’t much concern in producing kosher gelatin commercially. Although Knox et al had some success with the sales and marketing of plain gelatin, those who wanted to ensure their food was kosher did not have a ready commercial source of the product. The women continued to make kosher jelly at home, using the same laborious process that had been used for many years.
The essential difference between kosher gelatin and all other jellies is that kosher gelatin must be made from kosher sources. There can be no so-called unclean animals or parts of animals not slaughtered according to kosher law in the jelly. Making kosher gelatin uses essentially the same process that has been used for hundreds of years, with a few modern updates, but only kosher ingredients are involved.
In the 21st century, kosher gelatin is readily available from commercial sources. Different manufacturers use different sources for the collagen that is the basis for gelatin. They may use deep-sea fish, beef, or plant-based collagen, all of which are kosher. Which type of kosher gelatin is used is largely a personal preference. Most importantly for Jews who wish to eat only kosher products, gelatin must be labeled kosher, because if it doesn’t say so on the package, regardless of the collagens used, it’s not kosher.
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