Collagen Fruit Jellies (Printable)

Protein-packed fruit jellies enriched with collagen peptides — chewy, vibrant, and naturally sweetened for a wholesome treat.

# What You Need:

→ Fruit Base

01 - 2 cups 100% fruit juice (orange, mixed berry, or apple)
02 - 2 tbsp fresh lemon juice
03 - 2–4 tbsp honey or maple syrup, adjusted to taste

→ Collagen & Gelling

04 - 3 tbsp (about 1 oz) grass-fed collagen peptides
05 - 3 tbsp (about 1 oz) unflavored gelatin powder

→ Garnish (optional)

06 - 1/2 cup assorted fresh berries, finely diced
07 - Zest of 1 lemon or orange

# How To Make It:

01 - Lightly coat a silicone jelly mold or an 8-inch square pan with neutral oil to prevent sticking.
02 - Pour the fruit juice into a medium saucepan. Sprinkle the gelatin and collagen peptides evenly over the surface and let bloom for 5 minutes.
03 - Stir in the fresh lemon juice and honey or maple syrup, blending gently to combine.
04 - Warm the mixture over low heat, stirring constantly, just until the gelatin and collagen fully dissolve. Do not allow the mixture to boil.
05 - Remove from heat and gently fold in the diced berries and citrus zest for added texture and brightness.
06 - Pour the mixture into the prepared molds or pan. Refrigerate for at least 2 hours, or until completely firm and set.
07 - If using a pan, loosen the edges and cut into uniform cubes. If using shaped molds, carefully remove each jelly from the forms.
08 - Transfer to an airtight container and keep refrigerated for up to 1 week.

# Expert Suggestions:

01 -
  • They taste like gummy candy but sneak protein into every bite, which feels like getting away with something brilliant.
  • The recipe takes almost no effort and the flavor combinations are endless once you understand the basics.
  • Kids and adults alike lose their minds over these, and nobody guesses they are actually good for you.
02 -
  • Never use fresh pineapple, kiwi, or papaya juice because their enzymes break down gelatin and your mixture will never set no matter how long you chill it.
  • Do not let the mixture boil at any point or the gelatin loses its setting power and you end up with expensive juice.
03 -
  • Bloom the gelatin in a thin even layer across the surface of cold juice and resist the urge to stir until it has fully absorbed the liquid for the smoothest set.
  • Taste your juice mixture before adding the gelatin because once it sets, there is no going back to adjust the sweetness.

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