Go Back
–+ servings

Homemade Blueberry Jello for Full GAPS

Deep-purple Full GAPS blueberry jello made with cooked, pureed and strained berries, honey, fresh lemon and plain beef gelatin. Set one batch in an 8-by-8-inch glass dish. Cool the fruit completely before using the Ninja.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling and Chilling (Estimate) 3 hours
Total Time 3 hours 20 minutes
Servings: 1 batch
Course: Dessert, Full GAPS, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh blueberries rinsed; stems removed
  • 2 cups filtered water measure before cooking
  • 1/2 cup raw honey
  • 1 fresh lemon juiced; seeds removed
  • 1/4 cup plain unflavored grass-fed beef gelatin setting gelatin, not collagen peptides

Equipment

  • Saucepan
  • Heat-safe cooling vessel
  • Ninja BN801 pitcher
  • Wire-mesh strainer
  • Mixing bowl
  • Spoon or whisk
  • Measuring cups
  • 8-by-8-inch glass dish
  • Heat-safe trivet

Method
 

  1. Combine the measured blueberries and water in a saucepan with room for heating. Bring to a boil, stirring as needed, then remove from the heat. Keep the berries and liquid together; do not reduce into a thick jam.
  2. Cool the cooked fruit and liquid completely to room temperature. Transfer the cooled mixture to the Ninja BN801 pitcher, keeping below its marked maximum liquid capacity. Secure the lid and puree until evenly broken down. Do not blend hot liquids. Stop the machine before opening; pour with the lid secured as directed by the appliance guide.
  3. Set a wire-mesh strainer securely over a bowl. Strain the puree, stirring and pressing gently with a spoon to separate the juice from the skins and pulp. Keep all recovered juice for the recipe, without adding extra water to reach a different volume.
  4. Divide the cooled strained juice into two equal portions. Sprinkle the measured gelatin over one portion and let it soften for one minute. Gently warm the other portion over low heat with the measured honey and fresh lemon juice. Add the softened gelatin mixture and stir over low heat until fully dissolved, with no dry grains or clumps. Stop heating once the mixture is evenly pourable; do not blend it hot.
  5. Pour into an 8-by-8-inch glass dish and let cool, keeping the dish level. Cover and refrigerate for at least two hours or overnight until set. Check that the center holds a spoonful instead of flowing back; chill longer if needed.
  6. Serve from the dish or cut portions as desired. Keep the remaining jello covered and refrigerated between servings, using a clean utensil to remove portions.

Notes

Full GAPS after cooked berries, honey and the other ingredients have been introduced. Beef gelatin sets the dessert; it is not vegetarian. No dairy or eggs in the ingredient list.
One batch in an 8-by-8-inch glass dish. No fixed serving count or juice yield; use all recovered strained juice without topping it up with extra water. Keep the measured gelatin amount unchanged.
Cool completely before pureeing in the Ninja BN801; do not blend hot liquid. The later gentle warming dissolves gelatin without hot blending. Divide the recovered juice equally for cold gelatin hydration and warming; no additional liquid is added.
Planning estimates: ten minutes preparation, ten minutes heating, one hour for cooling steps and two hours refrigerator chilling, totaling three hours and 20 minutes. Completely cooled fruit, dissolved gelatin and a set center control the actual timing. Chilling overnight is also suitable. Keep covered and refrigerated between servings.

Tried this recipe?

Let us know how it was!