Psyllium Jelly Recipe

5 from 1 vote

This easy Psyllium Jelly made with cranberry juice delivers soluble fiber to help lower LDL cholesterol. Ready in minutes with just 3 ingredients.

Prep Time5

Cook Time0

Total Time5

Course: Condiment

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 51kcal

Sweeten: Whisk the juice with the maple syrup and lemon juice, if using.
Add psyllium: While whisking continuously, gradually sprinkle in the psyllium husks. Continue whisking for 20 to 30 seconds until evenly dispersed.
Let stand for 3 to 5 minutes until thickened into a soft jelly.
Stir once more and enjoy immediately, or refrigerate for a firmer texture.

Use whole psyllium husks: They create the best jelly-like texture. If using psyllium powder, reduce the amount to about 1 ½ tablespoons.
For a thinner jelly: Increase the cranberry juice to 1 cup (240 ml) while keeping the psyllium the same. The jelly will be softer and more spoonable, similar to a loose fruit preserve.
Whisk while sprinkling: Add the psyllium gradually while whisking continuously to prevent clumps.
Adjust the sweetness: Start with 1 teaspoon maple syrup and add more to taste, depending on how tart your juice is.
Drink plenty of water: Psyllium absorbs a lot of liquid, so be sure to drink a glass of water with or after enjoying this recipe.
Increase gradually: If you're new to psyllium, start with a smaller serving and increase slowly over several days to allow your digestive system to adjust.
For cholesterol support: Aim for about 1 tablespoon of whole psyllium husks daily, divided throughout the day if preferred, as part of an overall heart-healthy diet.