Gut friendly jellies

Gelatin is made from collagen, the most abundant structural protein, and provides us with essential amino acids, making it a great protein source. You might know it as the gelling agent and makes your jelly, panacotta and other desserts jiggle. These are great! But I also love using gelatin in some of my snacks, like these berry morsels.🍓

I totally dig snacks 🌟 They get me through the day, help my brain function, regulate blood sugar levels and keep me full and satisfied. Most of all, they taste great and make me happy!



4 tablespoons grass-fed Gelatin, mixed into 1/2 cup water
Juice and zest of 1 lemon
2 cups frozen mixed berries
1-2 tablespoon honey, or any other sweetener
1 cup water


  • Mix your gelatin and water in a small bowl and set aside for a few minutes to soften and bloom
  • In a saucepan, add the rest of your ingredients and turn to low heat
  • Simmer for another 5-7 minutes, until berries have softened. I like to taste test here to make sure enough of the berry flavour has come through. If not, cook for another few minutes
  • Once you’re happy with the taste, strain through a fine mesh sieve into a pouring jug
  • Now add your gelatin mixture and stir constantly until the gelatin has dissolved (approx 1 minute)
  • Once dissolved, pour into whatever moulds you like – silicone ones work best
  • Set aside to cool at room temperature, then place into the fridge for 3-5 hours to completely set
  • Once set, pop out of moulds and enjoy cool. Store in the fridge for up to a week.

A few notes

  • If you’re having trouble popping them out of the moulds without breaking, try freezing for 10 minutes – they should pop out very easily then
  • You can save your strained berries and make jam! Simply add 1 tsp sweetener and mash vigorously for a few minutes until all berries have been broken down. Store in an airtight container in your fridge for up to 2 weeks
  • You can use whatever flavour combinations you like with your jellies
  • If you like your gummies more firm, only add 3/4 cup water to the saucepan,  Similarly, if you like them more of a jelly ‘jiggly’ consistency, add up to 1&1/2 cups water to your saucepan
  • If you’d like to make the rose and berry gummies  (my version of turkish delight 😉), add 1-2tbls rose petals when you cook the berries. Then add 1 block melted dark choc on the top when the gummies have slightly set, but before you put in the fridge.