This recipe is safe for someone on the Specific Carbohydrate Diet or GAPS.
“It is always best to soak the gelatine first, and then stir it in a small saucepan by the side of the fire in a very small quantity of water until dissolved.”
Mrs Beeton’s Book of Household Management (1861)
Most of us know gelatine desserts by the modern brand name, Jello. Gelatine (or jellies) were once a very popular dessert but have fallen out of fashion. These desserts are very easy to make and are a good way to consume more gelatine while using up excessive, seasonal fruit. The trick to making a good jelly is to use one tablespoon of gelatin for every two cups of hot, fruit juice.
“Jellies may be described as solutions of gelatine in water, with wine, fruit and other additions, and their clear, brilliant transparency one of their chief recommendations.”
Gelatine Jelly Dessert
3c assorted seasonal fruit: raspberries, sour cherries and plums
3c filtered water
1 organic lemon peel, grated
1T local honey (optional)
3T Great Lakes Gelatin
In a small bowl, mix the gelatine with about 1/2c cold water and let the gelatine mixture sit for at least 5 minutes. In a large sauce pan, bring the seasonal fruit, lemon zest and water to a boil. Simmer for 20-30 minutes. Strain the cooked fruit through a sieve, lined with cheese cloth. Compost the fruit pulp and reserve the fruit juice. Add the honey and gelatine mixture to the hot fruit juice and stir well. Pour the juice mixture into small glass bowls. Refrigerate until firm. Serve the jelly desert cold.
“Calf’s foot jelly, which is stiffened by the gelatine extracted from the feet by boiling, has the advantage of being perfectly pure, but it is no more nourishing than the jelly made from bought gelatine. When nourishing jelly is required, it is better made from good veal stock.”