The following recipe was inspired by the recipe that introduced me to whole fruit gelatin. (The Cafe Wellness and their Strawberry Kiwi Jello Hearts )
- 16 oz strawberries, stems and tops removed
- 16 oz blueberries, stems removed
- 1 ½ c water, divided
- 1 c sucralose
- 4 packages unflavored gelatin
- 2 c ice cubes
Blend strawberries with ½ cup of water, pour into a good sized pot. I like to use stainless steel because it it non-reactive, I also opt for a pot that is at least 2 quarts in size to prevent overflowing of berry lava.
Blend blueberries with ½ cup of water and pour them into the pot you chose to pour your strawberries into. It should look similar to this:
Add 1 cup of sucralose to your blended berries and whisk. Sucralose tends to clump a bit and whisking is just easier to cut the clumps than a spoon. Sucralose also tends to foam a bit when mixed with pert near anything, so don’t freak out if it looks like this:
Pour gelatin over the surface of your blended berries, one pack at a time. Try to evenly cover the surface.
Once you have the gelatin covering the surface, gently pour ½ cup of water over the gelatin. Try not to pour it in one fell swoop, pour around so that you are going over all the gelatin. This helps to soften the gelatin and keep it from having hard lumps. Mine looked like this:
See the dry areas? After whisking gelatin and water into the blended berries, the dry areas were lumps. Lumps are not good in gelatin. If you get lumps after letting it soften for a few minutes and whisking, you can save it with a stick blender. Yes, an extra thing to wash, but better than lumps.
Once you have gotten rid of any lumps place your pot of blended berries over medium high heat. If you have made jelly or jam at some point in your life then you know that you are going to be standing right there, whisk in hand, until the process is complete.
For all the first timers, do not take these instructions lightly.
- Whisk berry mixture as it heats. Berries can scorch easily and scorching does not make for a nice gelatin.
- It’s going to foam more as it heats up. I can not explain the importance of having a large enough pot. If your berry mixture takes up more than half the size of the pot you chose, choose another larger pot. It is nothing like boiling water overflowing, think Pompeii.
- If you would like to keep the foaming to a minimum, you can add approximately ½ pat of butter. REAL butter, salted or not, just not margarine or oleo or any other fancy name they give that chemical combo that does not butter make.
- Do not leave your pot un-attended. Whisk it until it comes to a boil. Whisking it will help to keep the foam down. After about a minute (and maybe 30 more seconds) of boiling, the foam will continue to grow even while whisking. It is at this point that the gelatin is finished cooking. Remove from heat. If using a stainless steel pot, continue whisking for a couple minutes off the heat because they hold heat in. Remember, scorching is not an option.
Once you have removed your gelatin from the heat, add 2 cups of ice cubes. Whisk them in until they are melted. You can pour your gelatin into a mold or individual bowls.
When using a large gelatin mold, I make it in the evening so that it can chill overnight. It was ready after eight hours in the fridge.
If you want a thicker gelatin to use for shapes so that the kids or grandkids can pick them up, omit the ice cubes and add an extra packet of gelatin back up at the gelatin adding stage. Let the thicker gelatin cool for about 15 minutes prior to pouring into shape molds or ice cube trays.
While this recipe is lower carb than say gelatin made with fruit and sugar, it still has the sugar from the fruit. If you are type 2 diabetic like me, test your blood sugar an hour and two after consuming this new to you recipe. This recipe can easily serve 12.