Fruit Punch Collagen Jelly
Fruit Punch Collagen Jelly
Ingredients
- 1 cup pineapple juice
- 1 cup cranberry juice
- 1 lemon, squeezed
- 1 lime, squeezed
- 7 tablespoons unflavored gelatin, (beef gelatin recommended)
- 1 1/2 cups grapes
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups blueberries
Instructions
- 1
Prepare the pineapple juice. You can use store-bought pineapple juice, or if making fresh, blend 1 cup of fresh pineapple chunks with 1/2 cup of water. Strain the blended mixture through a fine-mesh sieve to remove any pulp.
⏱️ 5 min
- 2
Slice the strawberries and arrange all the fruits (grapes, sliced strawberries, and blueberries) evenly in your desired mold, such as a 9x9 inch baking dish.
⏱️ 5 min
- 3
In a heat-safe bowl, combine the prepared pineapple juice and cranberry juice. Squeeze the fresh lemon and lime juice directly into the mixture.
⏱️ 3 min
- 4
Heat the juice mixture until it is hot but not boiling. This can be done in a microwave (heating in 30-second intervals and stirring) or on the stovetop over medium heat.
⏱️ 2 min
- 5
Once the juice mixture is hot, gradually add the unflavored gelatin, 1 tablespoon at a time. Whisk continuously and vigorously after each addition to ensure the gelatin dissolves completely and to prevent any clumps from forming.
⏱️ 5 min
- 6
Carefully pour the warm gelatin mixture over the arranged fruit in the mold, ensuring the fruit is mostly submerged.
⏱️ 1 min
- 7
Transfer the mold to the refrigerator and allow the jelly to set for a minimum of 4 hours, or preferably 8 hours, or even overnight, until firm.
⏱️ 240 min
- 8
Once set, slice the fruit punch collagen jelly into desired portions. Store any leftovers in an airtight container in the refrigerator for 3-4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fruit Punch Collagen Jelly
- 1 cup pineapple juice
- 1 cup cranberry juice
- 1 lemon, squeezed
- 1 lime, squeezed
- 7 tablespoons unflavored gelatin, (beef gelatin recommended)
- 1 1/2 cups grapes
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups blueberries
Instructions
- 1
Prepare the pineapple juice. You can use store-bought pineapple juice, or if making fresh, blend 1 cup of fresh pineapple chunks with 1/2 cup of water. Strain the blended mixture through a fine-mesh sieve to remove any pulp.
⏱️ 5 min - 2
Slice the strawberries and arrange all the fruits (grapes, sliced strawberries, and blueberries) evenly in your desired mold, such as a 9x9 inch baking dish.
⏱️ 5 min - 3
In a heat-safe bowl, combine the prepared pineapple juice and cranberry juice. Squeeze the fresh lemon and lime juice directly into the mixture.
⏱️ 3 min - 4
Heat the juice mixture until it is hot but not boiling. This can be done in a microwave (heating in 30-second intervals and stirring) or on the stovetop over medium heat.
⏱️ 2 min - 5
Once the juice mixture is hot, gradually add the unflavored gelatin, 1 tablespoon at a time. Whisk continuously and vigorously after each addition to ensure the gelatin dissolves completely and to prevent any clumps from forming.
⏱️ 5 min - 6
Carefully pour the warm gelatin mixture over the arranged fruit in the mold, ensuring the fruit is mostly submerged.
⏱️ 1 min - 7
Transfer the mold to the refrigerator and allow the jelly to set for a minimum of 4 hours, or preferably 8 hours, or even overnight, until firm.
⏱️ 240 min - 8
Once set, slice the fruit punch collagen jelly into desired portions. Store any leftovers in an airtight container in the refrigerator for 3-4 days.
⏱️ 1 min