This Grass-fed Sunshine Jello recipe is perfect for paleo diets. It’s a gut-healing recipe that is full of nutrition and bright orange flavor.
With spring comes the end of the peak citrus season, but I foraged some gorgeous, juicy naval oranges from the yoga studio recently:
Since adding collagen supplements into my diet, I’ve been coming across so many interesting recipes, including the re-emergence of Jello (made healthier than the boxed stuff) and gummy treats (again, made much healthier than the gummy bears I used to eat by the bagful).
My first attempt making a like-minded gummy treat involved using my oranges, a lime, and a knob of fresh ginger:
Why they’re called “naval” oranges(!):
Six medium oranges plus one small lime yielded about 2 1/2 cups of juice:
The juices and grated ginger got combined in a saucepan with about 2 tablespoons of raw honey and 1/2 cup of pastured collagen (get the Vital Proteins brand that I recommend):
As I mentioned in my last post reviewing Vital Proteins collagen supplements, the green-lidded collagen version (versus the peptide version) is necessary to end up with a jello texture:
Without even simmering the concoction but just heating it enough to dissolve the collagen, I then poured the mixture into a glass dish and let it set up in the fridge (about 3 hours). The color of the final product is so inviting and the flavor is refreshing and just tastes like spring:
If you aren’t inclined to make such a treat, then you can always just admire your fruit in a still life (ha):
Here’s the recipe:
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Sunshine Jello
Prep Time: 15 minutes- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 12 1x
- Category: Snack
- Method: stovetop
- Cuisine: paleo
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Pin RecipeDescription
This Grass-fed Sunshine Jello recipe is perfect for paleo diets. It’s a gut-healing recipe that is full of nutrition and bright orange flavor.
Ingredients
- 2 1/2 cups freshly-squeezed orange juice (from about 6 medium Naval oranges)
- 1 small lime, juiced (about 1–2 tablespoons of juice)
- 1 1” knob of fresh ginger, skin sliced off and flesh grated using a microplane
- 2 tablespoons raw honey (or up to 1/4 cup depending on how sweet the oranges are)
- ½ cup pastured collagen protein (not collagen peptides)
Instructions
- In a large saucepan, bring the fresh juices, grated ginger, and honey to a gentle simmer.
- Slowly pour in the collagen and whisk briskly to prevent clumping.
- Turn off the heat continue whisking until ingredients are combined.
- Pour the mixture into a 8 ½” x 11” glass dish.
- Freeze the Jello for at least 1 hour or refrigerate for at least 3 hours before slicing and serving.
- Jello can be stored in the refrigerator for up to 2 weeks before consuming.
Nutrition
- Serving Size: 1
- Calories: 25
I noted in most gummy/Jello recipes, a good ratio to use is 3 tablespoons of collagen/gelatin for every one cup of juice or liquid, just fyi.
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Geoffrey Levens says
Looks/sounds pretty darn tasty! I am a bit surprised that the acidity of the oranges did not prevent the gelling, I think it might if using regular gelatin or agar? Not sure on that though
Carrie Forrest, MBA/MPH says
Thanks, Geoffrey! I didn’t even know that might be a concern. Phew, I’m glad mine turned out. :0)
Geoffrey Levens says
Just looked it up to be sure but that is what I remembered from 150 years ago when I was playing w/ agar to make tropical fruit torts, trying to duplicate one I had in Honolulu
http://www.mckenziesfoods.com.au/FAQs
“Why would I need more gelatin than stated in my recipe?
The setting ability of gelatin is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of gelatin. If following a recipe it will have allowed for the required amounts of Gelatine needed.
If you are trying your own recipe and have any of these ingredients in the mix, please be aware you may need to add more Gelatine.
However, some ingredients will not set with gelatin at all, such as kiwi fruit, pineapple, fresh figs, paw paw/papaya, mango and peaches, due to high fruit acidity which contain enzymes that break down the gelling ability. Cooked fruit can assist in losing acidity.”
Carrie Forrest, MBA/MPH says
Such great info, Geoffrey, thank you for reporting back! My next version is going to be cherry (blended from defrosted frozen cherries) with the addition of some kind of chunked or sliced fruit. I’m going to try and replicate my late mother-in-law’s cherry/fruit cocktail one that my husband remembers so fondly. 🙂
Geoffrey Levens says
Just promise me you won’t ever put in those tiny marshmallows ok? Like a midwest, all you can eat, lunch buffet… Hee-hee.
Maribel says
Looks good and I’m sure it’s delicious too!
Thanks Carrie!
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