Homemade Collagen for Pain, Inflammation, and Joints: A Family Remedy

Place bones in a large stockpot or slow cooker.

Add chopped vegetables, apple cider vinegar, and garlic if using.

Pour in water until everything is fully covered.

Bring to a boil, then reduce to a gentle simmer.

Let simmer for 12–24 hours (the longer, the richer the collagen). Skim off foam occasionally.

Once done, strain the broth through a fine mesh sieve.

Allow to cool, then store in jars. When refrigerated, it will develop a jelly-like texture—that’s the collagen.

Serving and Storage Tips