Kiddy High Protein Pediasure

My 18 month old baby’s weight has not increased as it should.  He’s running everywhere and has suddenly decided he doesn’t want to eat meat.  So, his pediatrician said to try pediasure.  The ingredients list is pretty appalling, so I searched for a homemade recipe.  And low and behold I found one! It has some substitutions from the original.

12 oz whole fat milk

1.25 c apple juice

1 c frozen fruit

2 scoops vanilla whey protein

1 medium banana

2 TBSP coconut oil

Add milk, juice, protein, and oil together in sauce-pan on medium heat until all ingredients are warm and blended together.

Add frozen fruit and banana to blender, add blended ingredients.  Mix until smooth.

Our boys like ice cream, so I poured it into freezer container.

One caution, it freezes hard, you have to let it melt a little to get it out of the container.

Pomegranate Jelly

As I have said before, we live in North Texas, so the weather here has been nice in a way.  We have had temperatures in the past week in the 60s and 70s while much of the country is getting snow and record cold fronts.  On the surface, it sounds nice to have such a warm winter, but I will say, the allergies than North Texans experience is really bad right now.  Since there was no significant freeze farther south, there is a lot of pollen in the air from Mountain Cedar and Juniper.  I know the spring is really going to be difficult, also, for some people with allergies due to no good freezes.  And the mosquitoes will be really bad this year, too.   And we have our fair share of West Nile and now we have to worry about the Zeka virus.

I think about these things and look back fondly to early November when the seasons are just starting to change here, and we are getting excited about Thanksgiving, Christmas, and maybe some snow!  I made this recipe then, when pomegranates are still readily available.  So bookmark this recipe for next fall, it’s a good one!  It will be a welcome gift to all the people who service your house; from your housekeeper, pool-guy (if you’re that lucky), roof guy, fence guy, mailman, UPS man, the list is endless!



5 lbs of fresh pomegranates

8 TBSP Pomona Universal Pectin

1/4 c lemon juice (to help set batch and reduce spoilage)

4.5 c granulated sugar (or sugar free: use 2 c honey/2 c fruit juice, or 1 1/3 c stevia)



  1. Measure out sugar. Mix the dry pectin with about 1/4 cup of sugar and Keep this separate from the rest of the sugar. If you are not using sugar, you’ll just have to stir more vigorously to prevent the pectin from clumping. Set both aside until step 7.
  2. Wash pomegranates in cold water
  3. Cut in half and scoop out innards, where the juice is.
    1. Heating the innards in a saucepan over load to medium heat will help to free the juice. Once you get the pomegranate glop to almost boiling, you can then run it through a strainer, sieve, Foley Food Mill or colander.
    2. Juice can also be extracted by whirling seeds, 1 1/2 cups at a time, in a blender or food processor until liquefied,
      then straining them. Strain the crushed pulp through a double thickness of cheesecloth or nylon netting to remove seeds.
    3. Another method of obtaining juice is to cut the fruit in half and use a juice press or juicer. Press, do not twist the fruit. The rind contains tannin, which gives the juice a bitter taste. Place the juicer in the sink to avoid splattering. Strain juice.
  4. Heat pomegranate seeds on stove to almost boil, then reduce heat to simmer for 10 minutes
  5. Sieve cooked pomegranates through jelly strainer/cheesecloth in colander.  You may also want to process seeds through food mill, then strain to extract even more juice.
  6. Add pectin to juice and bring to boil over medium heat.  Add optimal lemon juice at this time.
  7. At full boil, add remaining sugar or sweetner and boil hard for 1 minute
  8. Use a spoon in an ice bath to extract some jelly and see if it sets properly, if it does not, add 1/4 c more pectin and boil for 1 additional minute

Jelly is now ready to be canned.  You can find directions for that multiple places on the internet.  I will probably to a  post about canning in the future, so it can be an easy resource to find.



So you may be thinking what is the difference between jam and jelly.  Well, friends I am here to let you know.  Jelly is considered a smoother fruit spread than jam and preserves or conserves.  Jelly is made from fruit,  the fruit is crushed and the juice is extracted. After the extraction, the juice is boiled with sugar and pectin (a thickener) added.  Pectin also reacts with the sugar to enable a smoother spread.

Jam is made from crushed fruit also, however, the fruit is left in, usually with the seeds; and all is boiled with sugar.  Most jams do not contain pectin because the mashed fruit will make it spreadable.

Preserves are jam with more fruit in them, and conserves are jam with different varieties of fruit mixed in.

Okay, now to the first recipe!  I chose elderberry because it is known for its Immune Boosting Properties.  The winter cold and flu season have finally hit Texas.  Although some of it is definitely allergies because the weather has been too nice and we have not had enough freezes.  Anyway, elderberry is a touch bitter all on its own, adding this ingredients made a delicious jelly.

Low Sugar Elderberry Jelly with Honey and Lime Recipe

This recipe was based on the “Make Your Own Recipe” instructions included with the Pomona’s Pectin.


  • 1 quart elderberry juice
  • 1/4 cup lime juice
  • 4 teaspoons calcium water
  • 2 cups honey
  • 4 teaspoons Pomona’s Pectin


Sterilize 4-5 8-ounce jars, keep hot.  Heat lids and rings in hot water, keep warm but not boiling.  Fill water bath canner and  bring to boil.

In a small bowl, mix together honey and pectin powder.  Don’t skip this step, or your pectin will clump.  Set aside.

In a large, non-reactive pot, combine elderberry juice, lime juice and the calcium water. Bring to a full boil.

Add honey-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin.  Return to boil and remove from heat.

Ladle hot jelly into sterilized jars leaving 1/4″ head-space.  Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).  Makes around 4 cups of jelly.






Welcome to JellyGames!

Hello Everyone!

I created this website in dedication to my favorite food to make, jellies!  I am a bit of a health-nut, so I will be posting the healthiest jelly recipes I can find.  I will also post any delicious healthy food recipes that are winners with my 2 toddlers, ages 3 and 18 months.

Check back often for new recipes.