Gut Healing Berry Jellies

5 March 2015 | Health, Recipes
berry jellies

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.

Berry Jellies


  • 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.


Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Berries: I have made these with mango before and they’re delicious. I’ve also tried a citrus combo of orange, lemon and lime. From the research I’ve done on the internet, anything with a high pectin content like kiwi, pineapple or papaya, won’t set.

Filtered water: You can absolutely experiment with the liquid source, I’m just trying to keep things simple. Try coconut water, kombucha, herbal teas (camomile would be delicious) and cold-pressed juices.

Raw honey: I actually didn’t add any sweetener to my jellies. I prefer the tartness of the berries on their own.  Play around with how much sweetener you add, if any.

Gelatin: The health benefits of these jellies is due to the high grade gelatin that I have used. You can buy Great Lakes Gelatin online (google it). The stuff you buy from the supermarket is NOT the same.

Moulds: If I had any, I would have preferred to set these jellies in silicone moulds. If you’ve got some silicone ice cube trays give those a try. I’d give them a light spritz with some coconut oil first just to be sure they slide on out once set.

Vegetarians: Unfortunately gelatin is composed of the amino acids glycine and proline, which is found in the bones, fibrous tissues and organs of animals. You can get the same textural results by substituting agar agar, but you will not get any of the health benefits listed above.

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