Sugar-Free Raspberry Jelly Pots

6 November 2015 | Recipes
sugar-free jelly pots

I have similar jelly recipes to this already on the site (here and here), but I’ve had an overwhelming response for this particular jelly pot recipe.

The reason I haven’t given it out yet is because it only contains 4 ingredients, and to be honest with you, I thought you might think it a bit of a waste of a post.

But I have one of these jelly pots of goodness once a day, and enjoy every single mouthful, so I figure why shouldn’t you all be enjoying yourselves just as much.

These jelly pots are sugar-free and insanely good for your gut, skin and tastebuds.

Sugar-Free Raspberry Jelly Pots


  • 3 raspberry leaf tea bags (see note)
  • 1 litre of boiling water, plus a little extra
  • 2 tablespoons of Great Lakes Gelatin
  • fresh or frozen raspberries


  1. Brew the tea bags in a large jug with the boiling water. I like to leave the tea bags in there for a couple of hours so it gets really strong. Remove the tea bags.
  2. Place the gelatin in a small bowl, cover with some cold water and set aside for 5 minutes . This allows the gelatin to bloom. It will set completely, don’t worry. Pour a little boiling water over the set gelatin and stir until it dissolves. Add this mixture to the jug of brewed tea and stir well until it is completely combined.
  3. Drop the raspberries in the base of 4-5 glass jars. Pour over the tea mixture (I like to fill them three quarters full so I can add yoghurt to the top later). Set in the fridge** for 2-3 hours (or overnight).
  4. Serve your jelly pots with your choice of yoghurt and fresh fruit.

**Don’t put hot glass in the fridge. If your mixture is still hot when you transfer it into the glass jars allow them to cool on the bench before placing them in the fridge.


Note:  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.


Tea bags: You can use any herbal tea bags you like. Because you’re adding no sugar the sweeter the tea the better. I like to use any of the fruit infusions. My current favourite is Clipper Raspberry Leaf Infusion.

Great Lakes Gelatin: The beauty of this stuff is that it is the real deal and is very soothing for the gut lining. Regular gelatine that you buy in the supermarket, just won’t cut it. It is however a product of bovine so is definitely not vegetarian or vegan. If this is a concern for you, use agar agar, but I cannot guarantee the quantities are correct. Great Lakes is available from iherb and just recently I’ve noticed it on the shelves at About Life.

Raspberries: You can suspend any fruit you like in the jelly. Note that kiwi fruit and paw paw will stop it from setting.

with friends
and share your thoughts


  1. Avatar

    Just made this and it’s in the fridge setting now. Looks great and I love that it’s sugar-free. The tea smells gorgeous and I’m looking forward to tucking in soon. Just wondering if you had any other tea suggestions that work well with this recipe? Cheers

    1. Jordanna

      Hey Rebecca,

      Any flavour of herbal tea would work. I like chamomile blends, but any of the fruit flavoured teas would be delicious. I would avoid black teas or anything that errs on the side of bitter like green tea. The best thing to do is experiment. If it tastes good as a tea that you drink the flavour won’t alter that much when you make it in to jelly. Enjoy x

      1. Avatar

        Thanks for the recipe, I enjoyed it. I’ve been experiencing nausea so I’m struggling to drink lots of water. I find it easy though to drink a nice herbal tea and I’m loving the raspberry leaf one. Any other fruity suggestions? TIA

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.