Pear and Beetroot Jelly

Alexx Stuart

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


  1. 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.
  2. 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.
  3. 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.

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