- This topic has 6 replies, 3 voices, and was last updated 3 weeks, 4 days ago by
.
-
Posts
-
Gather ingredients:
One jar marmalade
Gelatin (I use Great Lakes)
WaterOnly three ingredients.
I make 48 discs of gummies with this recipe. A picture of the one of the molds is shown below.
In a pot bigger than a saucepan, pour 1 3/4 cup of water.
In a bowl or 4 cup measuring cup, pour 1/34 cup of water.
In the bowl or measuring cup of water, mix 9 tablespoons of gelatin.
Mixing the gelatin in the water blooms the gelatin which is necessary when making gummies.
Once the gelatin is mixed into the water, set the pot of water on a stove top at medium/low heat. You do not want to boil the water. Keep track of the temperature of the water by sticking your finger in it. 🙂
In regards to the marmalade, in a bowl, mash the marmalade down. This will make it easier to dissolve the jam.
Once the water reaches a hot temperature, add the marmalade and stir until the marmalade is dissolved. The orange peel will not dissolve. The peel is good for you.
After the marmalade has dissolved add the bloomed gelatin. Stir the gelatin until it dissolves completely.
Keep the pot on the stove on medium heat after the gelatin is dissolved and let sit for 5-10 minutes. Ray Peat talked about the importance of cooking the gelatin. I’ve found five minutes is a good time.
Reduce the heat to low.
Now you can transfer the pot of gelatin. I use a small measuring cup. I pour the gelatin into the measuring cup and then pour into the molds.
I set the trays in the refrigerator for one hour or more.I think I covered everything. Note, I would not eat these with meat due to citrus enhancing the absorption of iron. I also make gummies with just water, gelatin, and beet sugar. Those I will eat with meat.
@Cari did you ever try these gummies? They look yummy…I might have to try them around Christmas when I have some days off.
@Gawdawg I bet I could even make these gummies with my peach preserves or blueberry preserves that I love so much to have as a snack at work. Have a mixed gummy bag with marmalade, blueberry and peach flavored gummies 😋
I researched every single brand of Gelatin and found every one of them come from hides of the cattle and from Brazil and Argentina. In reviews for one brand a woman from Brazil gave a descriptive image of what “grassfed” means in Brazil. And I imagine it is not much better in Argentina. This turned me off to the idea of powdered gelatin. Making my own bone broth seems better to me at the moment. There seems to be a huge market gap – gelatin from bones and cartilage from US grassfed cattle…
I did! I found the gummies a bit wiggly like jello, but your recipe worked 🙂
After extensive research I found two resources for Collagen Peptides from grassfed beef bones and cartilage – one from New Zealand, and one brand from Swedish beef. I ordered the one from New Zealand first to try. Will let you know how they are.
- You must be logged in to reply to this topic.
Author
Mark