Breakfast, Condiments, Raw Foods, Snack Time

How To Be Blissful With The Blues

If you’re anything like myself, then it’s been awhile since you’ve fully indulged in something as simple as jelly. Way back when, when I was about 4- 6 years old, my favorite part about dining out was eating the little jelly packs on the tabletops at certain restaurants. A SUPER weird habit of mine, but what can I say, I loved jelly…?

Photo Credit

How can we still eat these delicious foods of childhood comfort while living a healthy lifestyle?

As you wake up to the reality of health, and what contributes to its quick decline, it becomes a no-brainier to eliminate the foods that no longer serve your quality of life, which you deserve!

What is it that could make jelly so bad?

The food coloring, preservatives, thickeners, binders, and chemicals from non organic fruits. Most people don’t think of, or even know of he ingredients that are actually in the jelly jar in the first place!

Just more reason so always read those labels, people!

Foods exposed to various temperatures of heat negatively effect / damage the available enzymes within the food, impairing their ability to be properly digested and absorbed.

Fruits begin to lose some of their nutritional value as soon as they’re harvested, but proper cooling and preserving can minimize that loss over a long period, according to a National Institute of Food and Agriculture publication on canning. Boiling fruits and vegetables changes the physical property of the produce through heat and by immersing them in water. Exposure to light, air and naturally occurring enzymes can also reduce the nutrients in fruit.

Boiling fruit, for canning as an example, accelerates the the loss of many vitamins. As much as one-half to one-third of vitamins A and C, thiamine and riboflavin are lost in cooking.


Jellies and jams are exposed to heat as a manner of preserving and extending the shelf-life of a product. Heat is also used as a way to prevent mycotoxin exposure from extended shelf sitting and mold development.

When making your own jelly, I highly recommend making enough for what you’ll actually eat within a week. Since this jelly is so incredibly easy to make, there’s nothing to worry about when making it raw! I can assure you the jar may not last more than a few days 😉

I believe there’s always a way to turn these comfort foods into foods that serve your highest quality of life, while even serving your body through its own recovery process from years of eating damaged foods!

I’ve been able to find some cleaner jelly’s, but they’re not completely “clean.”


Common Ingredients

Most jelly’s are made with added white sugar for preservation, pectin & acid (which can be found in fruits, but are often added) to create the gel in “Jelly.”

Thankfully, there are cleaner alternatives that actually work!

As a replacement for white sugar, I love to use raw honey.


Truly raw honey is anti-microbial, anti-fungal, and anti-viral! This ALONE is a preservative! Most jellies that use honey, while saying its not enough to preserve, are not using TRULY RAW honey.

Another added anti-microbial used in this recipe is Vietnamese Cinnamon. This amazing spice is a super powerhouse that is greatly known for fighting pathogens. Not only in the food, but also in the body!

As for creating its gel-like consistency, this is where the chia seeds come in 🙂

If you’ve had chia seeds before, you know that they have a lot of gel.

So, when you blend all of these ingredients together, and the chia is pulvarized, all ingredients become one spreadable gel, known as “Jelly!”

It even works if you don’t pulvarize the chias 🙂

So, on that note, let’s get to some jammin jelly!


1 cup wild blueberries (frozen okay)

1 cup strawberries (frozen okay)

2 tablespoons raw honey

1/2 Tsp Vietnamese cinnamon

4-5 Tbsp black chia seeds



If using frozen berries, let them thaw out so they’re soft, and not completely frozen. Once thawed, poor them into your blender with honey, cinnamon, and chia!

If using fresh, make sure to soak & rinse them off with purified water before pulverizing.

Place all ingredients in high speed blender. Blend until you’ve reached your desired thickness. Sometimes, I like to leave a few chunks in there 🙂

Just depends on the mood!

Once blended, pour directly into your glass mason jar and cover with lid. Within the next 10-15 minutes, your jelly will begin to thicken, and look like, JELLY!

Strawberry & apricot jelly


Smother over a toasted oil free bagel by Alvarado St. Bakery, toast by Food For Life, or plop on top of banana ice cream!FullSizeRender(44).jpg

You can use this same process with any type of fruits to make any type of jam you wish!

Soooo delish, & 100% guilt free 🙂



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s