Collagen Fruit Jellies (Print Version)
Bouncy fruit jellies enriched with collagen peptides and fresh juice for a healthy, homemade treat.
# What You Need:
→ Fruit Jelly Base
01 - 2 cups 100% fruit juice (orange, apple, berry, or a blend)
02 - 1 to 2 tablespoons honey or maple syrup, adjusted to taste
03 - 3 tablespoons (about 1 ounce) grass-fed collagen peptides
04 - 3 tablespoons (about 1 ounce) unflavored gelatin powder
05 - 1 tablespoon freshly squeezed lemon juice
→ Optional Add-ins
06 - 1/2 cup small diced fresh fruit (berries, kiwi, or mango)
# Directions:
01 - Pour 1/2 cup of the fruit juice into a medium saucepan. Sprinkle the gelatin powder evenly over the surface and let it sit undisturbed for 5 minutes until it softens and becomes slightly thickened.
02 - Place the saucepan over low heat and stir continuously until the gelatin dissolves completely. Do not allow the mixture to boil, as high heat can weaken the setting power.
03 - Remove the pan from the heat. Stir in the remaining fruit juice, collagen peptides, honey or maple syrup if using, and the lemon juice. Whisk until the collagen has fully dissolved and the mixture is smooth and uniform.
04 - If using diced fresh fruit, gently fold the pieces into the jelly mixture until evenly distributed.
05 - Pour the mixture into silicone molds or a parchment-lined 8x8-inch baking dish. Transfer to the refrigerator and chill for at least 2 hours, or until the jelly is firm to the touch.
06 - If using a baking dish, cut the set jelly into bite-sized cubes. Gently pop the jellies out of the molds and serve immediately.
# Expert Tips:
01 -
- They set in just two hours and require zero cooking skill, which means you can make them on a weeknight without thinking twice.
- The collagen adds a silky texture and a quiet protein boost that makes these feel like a treat you can feel good about eating.
- Kids and adults both reach for them, which rarely happens with healthy snacks in my house.
02 -
- Gelatin must bloom in cold or room temperature liquid before heating, and skipping this step leaves you with a lumpy mess that never sets right.
- Never let the mixture boil because high heat destroys gelatins ability to gel, and you will end up with expensive fruit soup instead of jellies.
- Collagen peptides dissolve best when the liquid is warm but not hot, so always add them after removing the pan from heat.
03 -
- Grease your silicone molds very lightly with coconut oil before pouring for the easiest release you have ever experienced.
- Taste your juice mixture before pouring it into molds because once it sets, there is no going back and adjusting the sweetness.