Jellies - 3 ways

by Collette White | June 5, 2017

Good Morning Happy Wednesday! I hope this finds you all well. I don’t know what is happening in my Kitchen and Office but popping by into your inboxes two times in a week with recipes is a little crazy … I am just going to run with it though whilst I have my Cooking Mojo on … my housework and folding can wait, right?

So Monday it was ‘Zucchini – 3 ways’ today, it is JELLIES – 3 ways! I am now stocking the gorgeous, Natural, Australian, Grass Fed Gelatin from Nutra Organics and of course I had to have a play on the weekend, this kids did not complain at all!

I started off by testing out the Coconut Water and OJ Jellies that have been on here since 2014, as I knew this recipe worked! I then had a play with some other flavours. These two were the kids favourites.

I hope you love them as much as my family does …. and YAY for a treat like this that is jam packed full of goodness!

Kombucha
Jellies

Ingredients

2 cups Kombucha

½ cup orange juice

¼ cup gelatin

Method

In a medium bowl place ½ cup of kombucha and the entire gelatin and stir well. Set aside. It will thicken like jelly.

In a medium saucepan add ½ cup kombucha and the ½ cup orange juice and heat through until warm. You do NOT want to bring this to the boil as you will loose most of the goodness of the kombucha.

Once warm, remove the saucepan from the heat add the gelatin mixture. Stir until there are no lumps (The time this takes depends on how hot the mixture is).

Add the last cup of kombucha to this liquid, stir thoroughly and pour into a container with a lid.

Place in the fridge for at least 2 hours or until set.

Coconut and Cacao
Jellies

Ingredients

1 cup rice milk (or milk of choice)

200ml coconut cream

½ cup water

¼ cup gelatin

2 heaped tblspns cacao

2 heaped tblspns honey

Method

In a medium bowl place the water and gelatin and stir well. Set aside. It will thicken like jelly.

In a medium saucepan place the rice milk, coconut cream, cacao and honey and whisk to combine, until simmering or at ‘almost’ boiling point.

Once heated, remove the saucepan from the stovetop and add the gelatin mixture. Stir until there are no lumps (The time this takes depends on how hot the mixture is – because this mixture can get to almost boiling point, it won’t take long at all to dissolve).

Pour into a container with a lid.

Place in the fridge for at least 2 hours or until set.

Coconut Water and OJ Jellies

Ingredients

½ cup boiling water

4 tblspns gelatin

2 tblspns honey

1 cup coconut water

1 cup orange juice

Method

In a large glass jug place the boiling water, gelatin and honey and stir well until it is all combined.

Add the coconut water and orange juice and mix well.

Pour mixture into moulds and ‘set’ in the fridge for at least 2 hours before enjoying.

Notes

  • If you have jelly molds, big or small, you could use these, I personally just find it easier to do them this way and cut them into squares.
  •  My kids say that they stay just fine in their lunch boxes but remember we are in Tasmania and topping maybe 10 degrees at the moment!

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,