Honey Sweetened, Blackberry Cream Gelatin

I have have been picking blackberries so often that when I close my eyes, I see them dance before me! Between a few scratches, getting tired out, and getting behind in other household duties, I wondered if it was going to be worth the trouble.

And then…I made this recipe.

I decided it’s worth it! This Honey Sweetened, Blackberry Cream Gelatin is an intensely blackberry flavored, honey permeating, creamy treat. It’s such a glossy, dark red, beautiful treat that tastes wonderful!

While we are on the topic of gelatin, I wanted to mention that there is no need for jello! Throw those cheap, sugar laden boxes away. Instead, make gelatin treats using plain gelatin, fruit juice, cream, frozen berries, sliced bananas, etc. It’s easy to make and has certainly worked well for me. It would also be the perfect thing to send in packed lunches. By the way, I hope that you all are coming up with a lot of Nourishing Portable Food recipes and tips for the carnival next week! It’s been so good for me even knowing it’s coming up, because I have realized that so many of my everyday recipes could easily become “portable”. I am looking forward to hearing what you all have to share as well.

Speaking of portable food, this recipe would be a special treat to find in your lunch pail!

Blackberry Honey Cream Gelatin 4-6 servings

For this recipe to be a success, fresh juicy berries are a must! To get that intense blackberry flavor, I have strained the blackberries through a sieve, leaving the flavorless seeds and pulp behind.

3 tablespoons water
2 1/2 teaspoons gelatin

4-6 cups of blackberries, pureed in blender or food processor, and stirred through a fine sieve to reach 1 1/2 cups of blackberry juice. Make sure that you are thorough in getting all of the juice out of the pulp so that you don’t waste any of it.

1 cup of coconut milk, or coconut milk tonic, or cream or half and half
1/3 cup of honey
1 teaspoon vanilla extract

1-Put the water in a small bowl and sprinkle the gelatin over it. Leave for at least 5 minutes to completely dissolve

2-In a pan on the stove top, bring the honey and coconut milk, coconut milk tonic, cream or half and half to a boil.

3-Combine the gelatin mixture with the honey and honey/milk mixture in a medium size bowl. Stir for one minute or until gelatin is completely dissolved.

4-Add the vanilla extract and the strained blackberry juice, and mix thoroughly. Pour into 5-6 ramekins (it’s also very pretty in glass ice cream bowls). Cool in refrigerator for at 3-5 hours or overnight, until set.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. Kimi Harris says

    I have done gelatins with a variety of fruit juices. This particular gelatin wouldn’t be quite the same if you didn’t use the method of taking out the seeds and pulp, because it leaves the blackberry juice very intense. If you were going to do just a normal juice, I would recommend that you use all juice, and not the coconut milk/cream, otherwise it would be too watered down in flavor.

    I am sure that it would work with defrosted blackberries. 🙂

  2. Whitney says

    this looks great! yum, blackberries!!!
    have you used agar agar at all for “jello?” we’ve experimented with it and liked the results…took some experimenting to get the right amount, but it’s made from seaweed and I’m more comfortable with that source than gelatin. I know you like to experiment so I thought I’d throw it out there…
    I grabbed some in the seaweed area at Whole Foods.
    🙂 whitney

  3. Kimi Harris says

    I haven’t tried agar agar yet. I have heard that it’s a great vegan substitute, and that it’s very good for you. The reason I use gelatin is because, I am not vegan 😉 and think that gelatin is good for you as well (and it’s cheaper).

    But I do admit that I am curious to work with it! I am sure that this recipe could be played around with to work with agar agar. Do you think it produces the same texture?

  4. Jill says

    I’m always looking for blackberry recipes and this looks like a good one. I’ll have to try it. If it’s a hit in my house, I’ll have to pick even more blackberries for my freezer! Thanks.


  5. Bren says

    So how many cups of juice, approximately, do you think you get from your 4-6 cups of blackberries? I’d like to adapt this to other fruits, and would like to know what amount of liquid to shoot for (I have a dandy juicer attachment, and I could see this working with a few other fruits)

    I’ve done juice-based gelatin, but never with the cream element. I like that a lot!

  6. Kimi Harris says

    One and a half cups. 🙂 I am sure that it would work for other juices as well. Yum! Just make sure that the juice is very concentrated in flavor, otherwise the cream will dilute the flavor too much. Another option that I am looking forward to trying out it doing it in two layers. A cream one and a fruit one on top. I think that would be delicious, and then you wouldn’t have to worry about diluting flavors.
    Thanks for the comment!

  7. Helen V says

    I have made this with organic fruit juice concentrate (12 oz. undiluted) and agave syrup instead of honey. It turned out great!

  8. mom23 says

    I just made something very similar but with organic fair trade cacao and coconut milk. I had mixed a little of the cacao with honey, coconut milk from coconut cream bars and a touch of melted coconut oil to make hot cocoa for my son for skiiing. I had some of the mixture left over, so added some gelatin to it just to see what it would do… ended up with chocolate coconut pudding…yum! Rich and creamy.
    I’m so going to make this recipe for Valentine’s Day for my family….can’t wait to taste the berry/coconut milk combination!

  9. Carol says

    I just picked about 40 lbs of sweet blackberries this morning. I have been using a steam juicer for years now and it makes juicing a dream. wonderful clear juice with nothing left but dry pulp. I use the Mehu which is made in Sweden I think. runs about 200.00.

    I am going to make this jello today as I am searching for ways to use the juice. I found that one carton of frozen lemon juice and one quart blackberry juice with a little sugar is absolutely the most wonderfull drink. But i never have made jello.


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