Best 3 Fruit Juice Gummies Recipes

HOMEMADE FRUIT GUMMIES RECIPE

Steps:

• Measure 1 c. berries into a small saucepan.
• Cook over medium-low heat and stir and mash into a puree or use an immersion blender. (Alternately you could blend the berries in a blender all together and put 2/3 c. in the pot and 1/3 c. cold.)
• With the immersion blender, blend 1/2 c. berries in a jar or dish. (This can be tricky with such a small amount. Use the big blender if need be.)
• Sprinkle gelatin (use the coupon KS10 for 10% off!) into the cold berry puree and mix.
• Once the cooked berry puree is bubbling, pour it into the cold mixture.
• Blend it all up together with the immersion blender.
• Pour into a small glass dish or casserole dish (about a cm deep or less is good for the poured mixture).
• Chill in the refrigerator for at least 4 hours.
• Once gelled semi-solid, you can cut into any size cubes you like.
• Store in the refrigerator, NOT at room temp like purchased "gummy" snacks.

CHERRY GUMMIES

Steps:

• Sprinkle the gelatin into 1 cup water and allow it to bloom, which will take about 5 minutes.
• Meanwhile, heat the cherry juice and sugar in a saucepan over a medium-high heat until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and slowly whisk in the bloomed gelatin until completely dissolved. Add in the lime zest and juice, stirring to combine.
• Spray an 8-by-8-inch baking dish lightly with cooking spray. Pour the mixture into the pan and transfer to the refrigerator. Chill for 2 hours.
• Remove the pan from the fridge and tip the chilled gummy block onto a board. Cut into 1-inch cubes. Carefully remove the individual gummies onto a baking sheet and allow them to sit out overnight on the counter. This will help give them a more gummy texture. Pack into resealable bags or mason jars.

FRUIT JUICE "GUMMIES"

Steps:

• 1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
• 2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
• 3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
• 4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
• 5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.