I’ve been playing around with Great Lakes Gelatin for a few years now. Have you heard of the stuff? It’s a high quality bovine gelatin that’s a good source of protein and amino acids, high in dietary collagen and is great for healing the gut, joint inflammation, strong hair and nail growth and tightening loose and ageing skin.
I’m currently in the process of doing some serious restoration on my gut, which turns out is pretty shot from the over-prescribed antibiotics I was given as a kid (we didn’t know!) and the eight general aesthetics I had in a 15 year period (damn shoulder!).
I won’t go into the logistics of how I’m tackling my gut issues in this post (let’s just say my house smells permanently of bone broth), but these Berry Jellies have become my daily snack and aside from the impressive health benefits they’re actually pretty tasty. Oh, and super easy to make.
- 2 cups of berries of your choice (I used frozen mixed berries).
- 1 litre of filtered water, plus 1/2 cup extra.
- 1 tablespoon of raw honey or rice malt syrup, optional (see note).
- 2 tablespoons of gelatin (see note).
1. Line a rectangular or square slice pan with plastic wrap. I like to spray it with little oil first so that the plastic wrap sticks. Leave wrap hanging over edges of pan so you can easily remove jelly once set.
2. Blend berries, water and honey in a blender until smooth. Pour mixture through a fine sieve to remove seeds. Discard seeds.
3. Place berry mixture in a small saucepan over low heat and gently heat, but do not boil.
4. Meanwhile place gelatin in a small bowl and cover with 1/2 cup of room temperature filtered water for 5 minutes.
5. Add soaked gelatin to warm berry mixture and stir over low heat until gelatine is completely dissolved. At this point I like to skim of any foam that is sitting on the top from blending the berries, but you don’t have to.
6. Pour berry mixture into prepared pan. Set in refrigerator for at least 4 hours or overnight.
7. Once set slice into squares.