One of the very first things that you learn to make for the S.C.D is grape jelly – but why? Well generally unflavoured gelatin has many, many healing benefits for your body – most of which have been discussed by Katie @ Wellnessmama. However, in regards to the S.C.D it is oh-so important – if you consider that the diet is all about healing the gut, and that gelatin, in its unflavoured state, actually helps that along, then you can see why it is recommended for a gut healing diet.
You might have noticed though, that the title says “apple”, and yet the intro diet states grape jelly is required. There are a few reasons why my family has chosen to use apple juice instead of grape:
- For one, Aussie shops don’t seem to stock pure grape juice – there’s always sugar added to it, at least. If not sugar, it’s reconstituted grape juice. I did a quick search for grape juice and most results were wine… the one result that seemed promising was Lakewood Organic Concord Grape Juice; but of course, online shopping is expensive.
- Woolworths sells Nudie’s Nothing But Apples juice, which makes it easy and affordable for us.
- I have a slight, fructose intolerance, and apples seem to digest a lot easier than grapes – so I prefer my apple juice, over the grape juice.
So with that, we make apple jelly instead – and yet, it still does its job, according to the S.C.D guidelines! On the intro diet, and also into phase 1, the jelly becomes your dessert – and it’s important to have it everyday. So it’s great that it’s so easy and quick to prepare! The hardest part is being patient while it sets – hence why it’s a good idea to prepare the jelly the day before you need it.
The gelatin we use is Great Lakes gelatin, specifically in the 454g tin. We’ve been using it for a few years and would highly recommend it, as the gelatin comes from cows that have been grass fed. The site linked isn’t your only option for purchasing the gelatin, it’s just one option that allowed me to show you what the tin looked like!
Essentially, all you need to do is sprinkle gelatin over your juice, let it bloom and saturate in the juice for at least a minute. After that, place the juice in the microwave, and heat at 1-min intervals, stirring in between, for 3 minutes – basically until all the gelatin has dissolved. Then you can pour it into any dish you’d like, cover with cling wrap (or anything to prevent other fridge foods’ transferring their smells!), and sit in the fridge until it sets.
This recipe can be adjusted to suit your needs: only serving one person? Half the recipe! Need to feed a large family? Double the recipe! Want to have firmer jelly, for gummies? Add more gelatin! Honestly, this recipe is your playground.
- 2 tbsp Great Lakes gelatin or other unflavoured gelatin of your preference
- 1 litre pure apple juice ensure that no sugar is added, to ensure SCD appropriate
Measure out your apple juice into a microwave-safe bowl or jug (preferably a jug, as most have a pouring spout).
Sprinkle the gelatin as evenly as you can over the top of your juice. This allows the gelatin to soak up as much juice as possible before we attempt to mess with it.
Place the bowl/jug into the microwave, and cook for around 3 minutes, stirring every minute (this timing is based on a 1200 watt microwave, please reduce time if yours has a lower wattage).
Once finished, grab a dish to pour your jelly into. You want it to be deep enough that it can fit all of the liquid, without overflowing; we used a short, square casserole dish.
Pour in your liquid jelly, and cover - we use cling wrap, but if you have other methods to cover, use those! Basically, we just don't want that leftover chicken dish smell in our jelly.
Place into the fridge and let set for a few hours - I haven't yet timed it, but I'd say you have to wait at least 3 hours, and then you can check. If the centre is still pretty wet, then leave it for another 2 hours. We normally make it at night, and then eat it the next day.
Use a knife to cut the jelly into squares if you like - as fats aren't allowed in the beginning of the diet, we aren't able to grease the dish to make it easier for the jelly to slide out. So we just use a spoon to scoop out the jelly we want. It's not so pretty, but it works!