Ginger Jelly

Ginger has natural anti inflammatory properties, making it the perfect joint loving ingredient to pair with gelatin.

It has warm, spicy flavour which I love. This jelly goes nicely with fruits, which reduces the need for sweetening (depending on your tastes)

4-5 TBLSP Gelatin (gelpro, nutra Organics or anything grass fed/Australian is recommended)

1-2 cm fresh ginger

2 cups water

1-2 TSP honey (optional)

Extra water to cover gelatin

Method

1. Peel and chop ginger. Place in a saucepan with water. Simmer for 20 mins, covered but with lid slightly ajar. Switch off heat an allow to cool slightly. The longer it’s left, the more spicy it will be.

2. Place gelatin in a small bowl or cup, cover with just enough water to allow gelatin to “bloom” and form a sticky ball.

3. Strain the warm ginger tea and whisk in sweetener if using followed by gelatin. Whisk until dissolved

4. Pour into a mould and allow to cool before placing in the fridge to set.

Then enjoy. Keep stored in the fridge.