Strawberry Jelly (paleo/GAPS)

I love strawberries and I especially love it when I can pick up a box of beautiful ripe strawberries at a fraction of the price they are sold at in supermarkets, local and direct from the grower. On the weekend I picked up a big box of strawberries (roughly 3kg) for a bargain price and it didn’t take long to put them to good use. Some strawberries were quite soft (hence the bargain price) but others would last a good few days so I washed those and put them in containers to enjoy fresh over the week that followed. With the remaining strawberries this is how I used them once washed and de-stemmed.

  • Laid some out in single layers on a baking tray and froze before transferring to zip lock bags to use for smoothies and fruity dream nice cream.
  • Sliced some and placed them on 2 baking trays that had been lined with baking paper and dehydrated them in the oven (on lowest heat setting) for a couple of hours. I then made a granola (using oats, nuts, seeds, coconut oil and cinnamon – combined and roasted until golden brown) and added the strawberries to this for a low fructose breakfast option for hubby.
  • Ate an abundance of them fresh 🙂
  • Sliced some and added to homemade kombucha, left the bottles for a few days in the pantry to second ferment and then transferred to the fridge.
  • And finally made these delicious strawberry jellies. This recipe is inspired by Jo Whitton from Quirky Cooking. She shared a strawberry jelly pie on her blog a while ago and this recipe is similar to the filling that she using for the pie with a couple of alterations to the quantities and cooking method based on what worked well for me. Click here to check out Jo’s recipe.

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For a easy healthy snack, dessert or breakfast (yes… admittedly I’ve even had this for breakfast) option this is a great recipe to have on stand by when strawberries are in season. Complete with gut healing gelatin, naturally sweetened with fresh strawberries and even kid approved.

Ingredients

  • 500g fresh ripe strawberries, washed and halved
  • 25g gelatin (I used great lakes – the red canister)
  • 1/2 tsp cinnamon
  • 1 cup filtered water
  • Juice of half a lemon
  • Choice of sweetener (optional – I don’t add any because find its sweet enough without any but if using just add to taste. Choose honey for a GAPS and paleo/primal approved recipe or rice malt syrup or stevia for a low fructose version)
  • Optional garnish: fresh strawberries (half to one per serve) and a few mint or basil leaves

Thermomix Instructions

Add 300g strawberries to thermomix mixing bowl along with gelatin, cinnamon, water, lemon juice and sweetener (if using) and heat for 3 mins / 80 degrees / reverse / speed 1.

Add remaining strawberries and cook for an additional 2 mins / 80 degrees / reverse / speed 1.

Allow to cool for a couple of minutes and then pour into serving bowls or glasses and transfer to the fridge to set for 2 hour before serving. Garnish with fresh strawberries and mint or basil.

Non Thermomix instructions

Add 300g of strawberries,  gelatin, cinnamon, water, lemon juice and sweetener (if using) and heat in a saucepan. Bring to the boil and then reduce to a simmer for a few minutes until the mixture is quite liquidy (is that even a word) and the strawberries are broken down. Add the remaining strawberries and simmer until these strawberries are just softened.

Allow to cool for a couple of minutes and then pour into serving bowls or glasses and transfer to the fridge to set for 2 hour before serving. Garnish with fresh strawberries and mint or basil or topped with coconut cream.

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