Collagen Fruit Jellies (Printable version)
Chewy fruit jellies enriched with collagen and real fruit juice for a protein-packed wholesome snack.
# What You’ll Need:
→ Fruit Base
01 - 2 cups (500 ml) 100% fruit juice (orange, mixed berry, or apple)
02 - 2 tablespoons fresh lemon juice
03 - 2–4 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
06 - 1/2 cup (about 2.6 oz) assorted fresh berries, finely diced
07 - Zest of 1 lemon or orange
# How to Make It:
01 - Lightly grease 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 - Stir in the fresh lemon juice and honey or maple syrup, mixing gently until well combined.
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 and gently fold in the diced berries and citrus zest for added texture and flavor.
06 - Pour the mixture into the prepared molds or pan. Refrigerate for at least 2 hours, or until the jellies are completely firm and set.
07 - If using a pan, loosen the edges and cut into uniform cubes. If using shaped silicone molds, carefully pop each jelly out.
08 - Transfer the finished jellies to an airtight container and store in the refrigerator for up to 1 week.
# Expert tips:
01 -
- They taste like candy but pack real protein from collagen and gelatin, so you can feel good about eating three in a row standing at the open fridge door.
- The texture is that perfect bouncy chew without being rubbery, and the fruit flavor hits bright and clean because there is nothing artificial mucking it up.
02 -
- Do not use fresh pineapple, kiwi, or papaya juice unless it is labeled pasteurized because their natural enzymes eat the gelatin and your mixture will never set no matter how long you chill it.
- Low and slow heat is the entire game here because high heat destroys both the collagen benefits and the gelling power, so keep that burner on its lowest setting.
03 -
- Dip your knife in hot water and wipe it dry between each cut for surgical precision on those pan made cubes.
- A squeeze bottle makes pouring into small silicone molds mess free and fills them evenly without overflowing.