Apple and Turmeric Jellies

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We’re very fond of jellies in our house. And when they’re made with healing ingredients such as these, there is every reason to make them a regular treat.

Turmeric has a well known list of uses in the medicine cabinet — anti-inflammatory, anti-bacterial and balancer of the digestive system, metabolism and hormones to name but a few. Because it’s a little on the bitter side, it does benefit from a small amount of honey to sweeten. However, if you make sure to use raw honey, rest assured you’ll add even more healing properties.

The deep amber color speaks a lot of cozy to me. But at the same time you’re going to find these jellies refreshing, yet with a warming, spicy afterglow. Enjoy!

1.0 from 1 reviews
Apple and Turmeric Jellies
Prep time
Cook time
Total time
Serves: 4
  • 2 cups (500ml) pure apple juice
  • 1 tsp freshly grated turmeric
  • ½ tsp freshly grated ginger
  • 1 tbsp raw honey
  • 2+3/4 tsp grass-fed gelatin
  1. Heat the apple juice to simmering point then remove from the heat. Allow to cool for 5 minutes and before stirring in the turmeric, ginger and honey. Leave to infuse for one hour before straining the mixture into a large jug or bowl.
  2. Meanwhile put ¼ cup filtered water into a small pan and sprinkle over the gelatin. Leave for 5 minutes to allow the gelatin to soak up the liquid.
  3. Now gently heat the gelatin mixture, whisking until dissolved.
  4. Stir the gelatin mixture into the jelly liquid and pour into 4 molds or small glasses. Transfer to the fridge when cooled to set completely.

About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


  • Lizanne says

    Hello, how did you prepare the apples that are pictured along side the jelly? Thank you!

  • Liz says

    I too would love to know how you prepared the apples in the picture! Can’t wait to try the recipe!

  • Kat says

    You’re recommending apple juice for AIP? It’s extremely high in sugar and thus inflammatory. AIP includes whole fruit in small amounts… I’m fairly positive this is cheating big time.

    • Mickey Trescott says

      Kat, Apple juice can be a nice occasional sweetener, and it is compliant on AIP. While some folks implement a low-sugar AIP, others enjoy treats every once in awhile. I disagree with your idea that allowing a nutrient-dense treat occasionally is “cheating.”

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  • Lucia says

    CAVEAT – This recipe calls for 2.75 tsp gelatin to 2 cups juice. Followed directions, did not set after 8 hrs refrigerated. Other recipes online call for 2-3 tablespoons per 2 c liquid. Typo?

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