What a fun, simple idea! The bright, fresh flavors in cold pressed juice make these jellies a modern twist on the jammier pate de fruit. The texture with these gummies is dense but yielding, thanks to the grass-fed gelatin. For a more intense gummy bear texture, add an extra tablespoon of gelatin. For a looser texture, use a tablespoon less. Juices with a little natural sweetness (think apple juice or orange juice) tend to work best, but feel free to try some of the root or green juices with a touch of raw honey mixed in. Enjoy!

Pineapple contains an enzyme that naturally battles the stiffening effects of gelatin, so you may need to use 4 1/2 tablespoons of gelatin per 16 oz of pineapple based juice.





16 ounces juice

3 1/2 tablespoons grass fed gelatin

sprinkle of cane sugar, for garnish


In a small pot, heat up 1/2 cup of juice to a boil, add to gelatin, and stir to combine. Wait a few minutes for the gelatin to start setting, then stir in cold juice and pour into a 8×8 baking dish or any cute molds you may have. Place in fridge to set, at least 2 hours.