Blueberries are one of my favourite fruits to use in baking. I love the “explosive” sweet taste of it after being baked or cooked.
There are a couple of health benefits that blueberries bring, and one of the most important one would be that blueberries contain antioxidants. This is good to help neutralize free radicals that’s linked to cancer, cardio diseases, etc.
I have been giving blueberries to my daughter since she started on weaning foods. However, she doesn’t fancy them much these days lol. Probably better (sweeter) when they are baked or cooked!
This batch of blueberry jellies are made using frozen organic blueberries. I usually keep packs of frozen organic berries in the freezer, because they are much cheaper than organic fresh ones.
Makes 3 dessert shooter cups
– 230g blueberries (You can also use other fruits that you prefer, eg strawberries, raspberries etc)
– 45ml water
– 50g granulated sugar (You can reduce to around 30g of sugar for less sweet version)
– 2 tsp gelatin powder
1. Sprinkle gelatin over the water. Set aside.
2. Place the blueberries and sugar in a saucepan. Using a spatula or wooden spoon, stir slightly to coat the blueberries with sugar. Simmer on low heat till sugar has dissolved. Crush the blueberries to release the juice as it cooks.
3. Remove pan from heat. Strain the blueberries over a sieve (You can also do it in your food processor).
4. Mix in gelatin mixture into blueberry mixture. Stir until gelatin has dissolved. If the mixture is not warm, you might want to warm over the stove slightly, for the gelatin to dissolve.
5. Spoon the blueberry mixture into the dessert cups. Using a spoon, remove any bubbles on the surface of the jelly. Chill for a couple of hours until set.
6. To garnish, top with sliced fruits or berries. For the strawberry slices to be “standing up” at an angle, place a smaller piece of strawberry behind the slices for support.