Collagen Fruit Jellies (Print Version)

Bouncy, nourishing fruit jellies enriched with collagen peptides for a healthy, fun homemade treat.

# What You Need:

→ Fruit Jelly Base

01 - 2 cups 100% fruit juice (orange, apple, berry, or a blend)
02 - 1–2 tablespoons honey or maple syrup, adjusted to taste
03 - 3 tablespoons grass-fed collagen peptides (about 30 g)
04 - 3 tablespoons unflavored gelatin powder (about 30 g)
05 - 1 tablespoon freshly squeezed lemon juice

→ Optional Add-ins

06 - 1/2 cup small diced fresh fruit (berries, kiwi, or mango)

# How To Make It:

01 - Pour 1/2 cup of the fruit juice into a medium saucepan. Sprinkle the gelatin powder evenly over the surface and let it rest for 5 minutes until slightly thickened and bloomed.
02 - Place the saucepan over low heat and stir constantly until the gelatin dissolves completely. Do not allow the mixture to boil.
03 - Remove from heat and stir in the remaining fruit juice, collagen peptides, honey or maple syrup if using, and lemon juice. Whisk until the collagen is fully dissolved and the mixture is completely smooth.
04 - If using diced fresh fruit, gently fold the pieces into the mixture until evenly distributed.
05 - Pour the mixture into silicone molds or a parchment-lined 8x8-inch baking dish, filling each cavity or the dish evenly.
06 - Refrigerate for at least 2 hours, or until the jellies are firm and fully set throughout.
07 - Pop the jellies out of the silicone molds. If using a baking dish, cut into small cubes. Serve chilled and enjoy.

# Handy Tips:

01 -
  • They set up in silicone molds with that satisfying pop that makes you feel like a confectionery genius.
  • Each jelly delivers a respectable dose of collagen without tasting like a supplement.
02 -
  • If the gelatin boils, it loses its setting power and you will end up with expensive fruit soup instead of bouncy jellies.
  • Bloom the gelatin in cold or room temperature juice first, because dumping it straight into warm liquid creates clumps that are nearly impossible to whisk smooth.
03 -
  • Start with less sweetener than you think you need, because the chilling process concentrates the sweetness more than you expect.
  • Let the mixture cool for about ten minutes before pouring into molds to avoid condensation forming inside your container later.

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