Pear and Beetroot Jelly
GAPS, Paleo, Grain Free, Dairy Free
No, there’s no typo. Pear jelly is the most boring colour – it’s kind of brown. Seeing as a few of you might be trying to compete with the petroleum derived, brightly coloured carcinogens for your family’s approval of whole foods, I added beetroot for its stunning colour and sweetness. What a treat!
- 3 large, ripe pears (yielding 1 1/2 cups of pear juice. Give or take 50ml will not matter in the slightest)
- 1/2 a baseball sized beetroot
- 1/2 – 1 teaspoon ground cinnamon (depending on how much you love cinnamon)
- 1 1/2 tablespoons Great Lakes gelatin powder
- Juice the pear and beetroot. If you don’t have a juicer, buy a small fresh juice from your local juice bar and bring home.
- Place 1/2 cup of the juice and the cinnamon into the saucepan until almost reaching the boil. Turn off the heat and whisk in the gelatin powder quickly.
- Once all is combined well, add the rest of the juice, stir through well, and then pop into your preferred serving moulds. I chose little jars for this and topped with fresh pomegranate seeds, because I couldn’t resist the local pomegranates at the market. You don’t need to garnish at all if you don’t fancy. Simple is sometimes best.
Printed in Real Food Health Magazine | July / August 2013
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