Collagen Fruit Jellies (Printable)
Protein-packed fruit jellies enriched with collagen peptides. Chewy, vibrant, and naturally sweetened for a wholesome indulgence.
# 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 (about 1 oz) grass-fed collagen peptides
05 - 3 tablespoons (about 1 oz) unflavored gelatin powder
→ Garnish (Optional)
06 - 1/2 cup (about 5 oz) assorted fresh berries, finely diced
07 - Zest of 1 lemon or orange
# How-To Steps:
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. Sprinkle the gelatin and collagen peptides evenly over the surface and allow to bloom for 5 minutes.
03 - Add the fresh lemon juice and honey or maple syrup to the saucepan, stirring gently to combine.
04 - Warm the mixture over low heat, stirring 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 until completely firm and set.
07 - If using a pan, loosen the edges with a knife 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 Tips:
01 -
- You get a protein packed treat that tastes like candy but quietly supports your joints and skin without anyone knowing the difference.
- They take almost no active effort and the flavor combinations are endless once you understand the basics.
02 -
- Fresh pineapple, kiwi, and papaya contain enzymes that destroy gelatin completely and your jellies will remain a liquid puddle no matter how long you chill them unless the juice has been pasteurized.
- Heating the mixture past a gentle warmth will cause the gelatin to lose its setting ability, so patience on low heat is the single most important step.
03 -
- Sprinkle the gelatin slowly and evenly rather than dumping it in one spot, because clumps are nearly impossible to whisk out once they form and they leave gritty pockets in your finished jellies.
- Let the mixture cool for about ten minutes before pouring into molds so any tiny bubbles rise to the surface and you get crystal clear, beautiful candies every single time.