Great Lakes Unflavored Gelatin, Kosher, 16 Oz
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- Includes 1 can of 16 oz. each. Beef Gelatin * Kosher * Gelatin dietary supplement.
- Has all the same benefits as the hydrolysate. Gelatin will clump up in cold liquids. It is recommended to either dissolve in hot liquid or room temperature liquids which allows product to dissolve or swell.
- Collagen joint care. Pure protein.
- Collagen Protein: Gelatin is an excellent source of protein, and cannot be recovered from hoofs, horn or non-collagen parts of vertebrate animals.
- For use in regular and dietetic recipes.
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Beef gelatin. For use in regular and dietetic recipes. Collagen joint care. Pure protein. Kosher. Collagen Protein: Gelatin is an excellent source of protein, and cannot be recovered from hoofs, horn or non-collagen parts of vertebrate animals. There are no plant sources of gelatin. Gelatin is the purified protein derived by the selective hydrolysis of collagen from the skin, the connective tissue and/or bones of animals. Great Lakes Gelatin provides you with the highest types of pure unflavored edible gelatins. It is available in type A (porcine), or type B (bovine or bone). This consumer package represents a special grade of gelatin that meets the specifications set forth by the U.S. Pharmacopeia, regulated by National Formulary. All grades of gelatin are prepared under the most rigid sanitary conditions. Statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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It took me a while to work out a good recipe. It's so easy. 1tbsp of powdered gelatine + 1 pint of total volume of liquid.
I put 100ml of hot (not boiling water) in a Pyrex measuring jug. Add 1tbsp of powdered gelatine. Mix well. Add a bit of Manuka honey. Glug of elderflower cordial. 500ml of cranberry juice and top up to just over 1 pint with ice cold water. Pour into jelly moulds, or acrylic tumblers. Refrigerate for 4 to 5 hours. You have a perfect treat for kids of all ages.
Caution: some fruits contain a chemical that prevents the jelly from setting. I forget which types. You can Google it and find out.
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