Gelatin Jellies

I made my first jellies today. I’ve been watching the trend of these new little gems for over a year now and today I decided to make my first batch.


I wanted a new snack or treat that would deliver on taste and also have a nutritional edge. Enter Gelatin.   Its PURE protein, well ‘purified’ protein taken from animals (note; there are no plant sources of gelatin).   Is derived from a process of hydrolysis of select animal parts namely; hoofs, skin, connective tissue and bones. Now I’m sure that may gross many people out but think of it’s a nose to tail ‘sustainable’ sourcing.   Great up-cycling really. Interestingly another term for gelatin is its more fashionable pop-culture name; Collagen.

I used Great Lakes unflavored beef Gelatin. I had to order it online. The nutritional break down of gelatin is a clean eaters dream; all protein, no carbs or fat. 1 tbsp. provides 11gs of protein. Winning.


But the reason for my sudden jello-making event is I’m training hard and heavy at the moment (photos to come) and I’m finding I need something to help with recovery. My current diet wasn’t providing me with enough protein via foods and so I found myself reaching for the protein powders.  But I’m bored with shakes and after years and years using them I went looking for an alternative.  So hello jellies!

My first go at it was super easy and its foolproof.

Here is my recipe for natural collagen/gelatin jellies:

  • 4 Tbsp. gelatin
  • 1/3 cup + 1tbs water
  • 1 punnet (250g) strawberries (or other berries)
  • 1/2 cup orange juice (or if you like it more tart you can use lemon juice)
  • 2 Tbsp. maple syrup
  • Pinch of good quality salt


  • Mix gelatin and water together in a cup– stir quickly then set aside
  • Chop or blitz up the berries and juice – this can be as fine or chunky as you like – think 1970 tinned fruit salad set in jelly!
  • Transfer fruit and juice into a saucepan – bring almost to boil.
  • Add gelatin from cup to mix and stir until dissolved – don’t boil. I removed it from the heat element after about 30sec as the heat from the fruit ‘melted’ it.
  • Pour into jug and spoon or pour into molds/tray. I used ice-cub trays – the silicon ones work best as you can just ‘pop’ them out. And they are so pretty!
  • Mine took less than 20mins in the fridge to set.
  • Store in an airtight container for up to a week – I laid them between sheets of baking (grease-proof) paper so they don’t ‘stick’.
  • This mix made 30 jellies = 1.5g of protein per jelly


You can set them anyway you like, I’ve seen them be poured into a baking tray and then sliced into squares. The flavours can be changed to suit you – however pineapple might be difficult to set as it contains a enzyme called bromelain that helps break down protein – your jellie might not set firm if you use only this fruit.

While I understand that you’d have to pop quite a few jellies to get the same hit as a scoop of protein powder – this is merely an alternative so you can starve off ‘shaker fatigue’ for as long as possible!  I have a few with my morning coffee if I know it might be awhile before I eat my first meal. And they are great mid-afternoon to avoid hunting for a sugar rush.

I recommend you try it, they are unbelievably good – and good for you.



E x



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About elissakerpen

HI all. I have a Bachelor Degree in Health Science specialising in Nutritional Medicine so Im a qualified Nutritionist and Food Coach. I am also a qualified Fitness Therapist and Masseuse. I have worked in the wellness and health industry for over 13 years - and I love it. But what gets me really excited in talking food - the healthy kind - and sometimes the treats. But now I work as a Food Coach helping people banish their own food myths and ideas around various diets and how they came to be where they are with their health. Im here to help anyone wanting more information on wholefoods and their truth! Hope you'll enjoy my posts. Please share it if you think someone else might benefit Elissa x

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