Author: Sarah Bullock BHSc Naturopathy Date Posted:2 October 2016
I love pineapple jelly, pineapple jelly for me!
Who doesn't love jelly? Who doesn't like all the colourings, flavouring and additives in store bought jelly? Most of you I would assume. So why not make your own? It is so so easy when you have the right ingredients.
Some of you may be wondering why I am recommending making jelly at all. Well gelatin is full of healthy stuff that is great for all of us, young & old! But so many of us miss out on these great benefits because we only eat the muscle meat.
Here is a little exert from, Emma Sgourakis; The Nutrition Coach's article about gelatin: "Gelatin is basically the cooked form of collagen (the stuff women pay big bucks to have injected into their faces to keep skin plump). Traditional diets were gelatin rich. Muscle meat was not generally eaten on its own like it is today; a whole joint was stewed – the muscle, bone, skin, connective tissue etc. altogether, with the full spectrum of minerals and amino acids in one meal. These days we throw away all the good bits. Incorporating bone broths is one way to replace the missing nutrients, but gelatin is a handy addition that completes the amino acids we need to down-regulate inflammation. Amino acids make up proteins and the particular ratios of certain amino acids make the protein in question either pro-inflammatory or non-inflammatory to the body when eaten. Gelatin contains only minimal cystein, methionine and histadine, and no tryptophan: these amino acids are inflammatory, inhibit thyroid function, depresses immunity, decrease the body’s ability to withstand stress and are associated with many problems of degeneration and ageing." Read more of this article here.
At My Home Pantry we sell the Great Lakes Gelatin which is sourced from grass fed cows. There are two types. The green tin will dissolve in hot or cold water and doesn't set where as the red tin needs to be dissolved in hot water and will set to make jelly as well as thicken sauces, makes jubes etc! So make sure you you use the right one for what you are using it for.
Pineapple Jelly Recipe
1 tablespoon of gelatin
1/2 cup of boiled water
Place the gelatin into the jar, bowl or container you are going to store your jelly in. Pour over the boiling water. Stir until all dissolved. Pour in the juice and the juice of the pineapple. Wisk all together. Stir in the pineapple chunks. Place in the fridge until set (approx 1-2hrs)
Serve as is or with cream or yoghurt.