What a perfect way to use the surplus of blackberries and raspberries that we're blessed with each summer! Raspberries, Blackberries, and Blueberries are full of vitamins, minerals, and antioxidants.Gelatin is known to support skin, hair and nail growth, is good for your joints, can help improve digestion since it naturally binds to water and helps food move more easily though the digestive track, it is a great source of dietary collagen, and although minimal, it is also a source of protein and it's specific amino acids can help build muscle.
Whew. Now that we know this, let's make jello!!!
Delish local honey!
Cooking down the berries.
Strained skins and seeds and the pulpy juice.
2 TB Gelatin, grass-fed is advised
1c. Cold water
4c. Fresh or frozen berries
3/4c Water (may vary)
2/3 Cup honey (Or sugar or other sweetener)
- Place 2 tbsp of gelatin in a bowl with a 1 cup of cold water. Stir and let sit for 5 minutes, and allow the gelatin to soften.
- Over medium heat, place the berries in a small saucepan. Heat slowly and press the fruit down with a potato masher as it is cooking down. Bring to a slight simmer (but not a boil) and remove from heat.
- Strain fruit through a sieve or fine mesh sifter. Cheese cloth could also be used. You should have 1 1/2 cups of puree left once you are through. You want to have a total liquid of 3 cups including your sweetener. Add sweetener, and then enough water to this mixture up to 3 c.
- Return back to stove and bring back to slight simmer.
- Stir in the softened gelatin and stir until dissolved and combined, about 1 minute.
- Pour into your favorite jello mold or a glass pyrex dish.
- Chill for at least 4 hours before serving.
- By no means throw away the seeds and skins you have strained out, if you don't mind seeds! I added some honey to mine, and it turned out as a perfect jam type of thing for bread or yogurt.
- P.S. Bigger families may want to double this recipe, as it only makes about 3c. It is much more dense than store-bought jello, so serving sizes will inevitably be smaller.
Above is my strained raspberry and blueberry skins. On the right is the jar of homemade raspberry/strawberry jam in comparison to the raw jam. The fresh jam tastes much more "fruity," less cooked, and less sugary.