Ultimate Collagen Fruit Jellies (Printable)

Protein-packed chewy fruit jellies enriched with collagen, bursting with vibrant fruit flavors and ready in minutes.

# What You Need:

→ Fruit Base

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

→ Collagen and Gelling

04 - 3 tablespoons grass-fed collagen peptides (about 30 g)
05 - 3 tablespoons unflavored gelatin powder (about 30 g)

→ Garnish (Optional)

06 - 1/2 cup assorted fresh berries, finely diced (about 75 g)
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. Evenly sprinkle the gelatin and collagen peptides over the surface and allow to bloom for 5 minutes.
03 - Add the fresh lemon juice and honey or maple syrup to the saucepan, stirring gently to combine all ingredients.
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 silicone molds, carefully remove each jelly form.
08 - Transfer to an airtight container and store in the refrigerator for up to 1 week.

# Expert Tips:

01 -
  • Each piece delivers a meaningful dose of collagen and protein without tasting like a health product.
  • They set beautifully in molds, so you can make them look as impressive as they taste with almost zero effort.
02 -
  • Gelatin that has not fully bloomed will leave you with grainy pockets that never set right, so never skip that five minute rest.
  • Heating the mixture past a gentle warmth kills the setting power and makes the texture rubbery instead of tender.
03 -
  • Use a silicone mold if you want that polished candy shop look without any greasing or fussing.
  • Dissolving a tiny bit of extra gelatin into tart juices ensures they set firmly instead of turning soft and sad.

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