Collagen Fruit Jellies (Printable)
Chewy collagen-enriched fruit jellies bursting with vibrant flavor and packed with protein for a guilt-free snack.
# What You'll Need:
→ Fruit Base
01 - 2 cups 100% fruit juice (orange, mixed berry, or apple)
02 - 2 tablespoons fresh lemon juice
03 - 2 to 4 tablespoons honey or maple syrup, adjusted to taste
→ Collagen & Gelling
04 - 3 tablespoons grass-fed collagen peptides (about 1 oz)
05 - 3 tablespoons unflavored gelatin powder (about 1 oz)
→ Garnish (Optional)
06 - 1/2 cup assorted fresh berries, finely diced (about 5 oz)
07 - Zest of 1 lemon or orange
# Directions:
01 - Lightly coat a silicone jelly mold or an 8-inch square pan with neutral oil to prevent sticking.
02 - Pour the fruit juice into a medium saucepan. Evenly sprinkle the gelatin and collagen peptides over the surface and allow to bloom for 5 minutes undisturbed.
03 - Add the fresh lemon juice and honey or maple syrup to the saucepan, stirring gently to combine all ingredients.
04 - Place the saucepan over low heat and stir constantly until the gelatin and collagen are fully dissolved. Do not allow the mixture to boil.
05 - Remove from heat. If desired, gently fold in the diced berries and citrus zest for added texture and brightness.
06 - Pour the mixture into the prepared molds or pan. Refrigerate for at least 2 hours, or until completely firm and set.
07 - If using a pan, run a knife along the edges to loosen and cut into cubes. If using shaped molds, carefully pop each jelly out.
08 - Transfer to an airtight container and store in the refrigerator for up to 1 week.
# Expert Advice:
01 -
- They taste like candy but secretly deliver a solid hit of protein and skin loving collagen in every bite.
- The recipe takes barely fifteen minutes of hands on work and the fridge does all the heavy lifting while you go about your day.
02 -
- Never use fresh pineapple, kiwi, or papaya juice because natural enzymes in those fruits will prevent the gelatin from setting and you will end up with expensive soup.
- Low and slow heat is the whole secret here since boiling destroys both the collagen benefits and the gelatin structure.
03 -
- Spray your knife with a tiny bit of oil before cutting squares from the pan for perfectly clean edges every single time.
- If you want a firmer chewier jelly add an extra half tablespoon of gelatin but no more or the texture becomes rubbery and unpleasant.