Simple Nourishing Fruit Jellies Recipe
Servings: 40 mini jellies as pictured from a mini muffin tin mould
- 650 ml liquid (kombucha or water kefir give you sensational probiotic benefits but freshly pressed juice for these small quantities is fine on occasion. I don’t recommend drinking fruit juices because of the fructose content. 1 glass apple juice = 6-7 teaspoons sugar! BUT if you’re having a couple of these as your delicious little sweet treat for the day, no harm done at all! ENJOY <3 ) I did 500ml raspberry kombucha / 150ml water
- 4 tbsp Great Lakes Grass Fed Gelatin (You can grab from Organics on a budget here with free shipping! It will last you ages so don't panic too much about price. You'll get at least 20 batches of jelly done with one carton!)
- 3/4 cup chopped berries / bananas / watermelon whatever you fancy!
- 1 mould to pour your jelly into You can make one big slab of it and cut into squares, or you can pop into a mini muffin tray, like I’ve done here.
Boil your water and just 150ml of the remaining fruit liquid of your choice. As you see it boil, pour it into a blender and blend on high speed the gelatin powder – ensuring that the gelatin doesn’t get stuck on the blades going in – it needs to make it into the liquid!
Then add the rest of your liquid into the hot liquid and pulse a couple of seconds.
Now pop 4-6 tiny pieces of fruit into each mini muffin mould – They shouldn’t take up more than 1/4 of the space, to allow plenty of liquid to come under, between and around them.
Now carefully pour the warm fruit liquid over the fruit pieces in your mould.
Pop in the fridge to set. 2 hours minimum.
Do demould, you can trace around the jellies with a small knife and then lift under them with a teaspoon to pop out.
Store on a platter in the fridge or eat straight away once set.