Collagen Fruit Jellies (Print Version)
Chewy, naturally sweetened fruit jellies boosted with collagen for a wholesome, guilt-free treat.
# What You'll Need:
→ Fruit Base
01 - 1 cup 100% fruit juice (orange, mixed berries, or apple)
02 - 2 to 3 tablespoons honey or maple syrup (optional, adjusted to taste)
→ Collagen & Gelling
03 - 2 tablespoons grass-fed collagen peptides (approximately 20 g)
04 - 3 tablespoons unflavored gelatin powder (approximately 30 g)
# How to Make It:
01 - Pour the fruit juice into a small saucepan. Sprinkle the gelatin evenly over the surface and allow it to rest for 2 to 3 minutes until fully bloomed.
02 - Set the saucepan over low heat and stir constantly until the gelatin dissolves completely. Do not allow the mixture to boil.
03 - Remove from heat. Add the collagen peptides and honey or maple syrup if using, stirring thoroughly until fully combined and smooth.
04 - Pour the liquid into silicone molds or a small baking dish lined with parchment paper, distributing evenly.
05 - Refrigerate for at least 2 hours or until the jellies are completely set and firm to the touch.
06 - Remove the jellies from the molds. If using a baking dish, cut into bite-sized pieces with a paring knife.
07 - Transfer to an airtight container and store in the refrigerator for up to 1 week.
# Expert Advice:
01 -
- These take almost zero effort and feel like a candy shop treat without any of the guilt or sugar crash.
- The collagen boost is completely tasteless so even picky eaters will never suspect they are eating something good for them.
02 -
- Gelatin must bloom in cold or room temperature liquid first or you will end up with rubbery floating islands that never dissolve properly.
- Boiling the mixture destroys the gelling ability of both the gelatin and the collagen so keep the heat gentle and patient.
03 -
- Silicone molds are worth the small investment because they release the jellies effortlessly without any sticking or tearing.
- Always double check your juice label for hidden additives since preservatives and artificial flavors can interfere with both taste and texture.