Description
These homemade raspberry pectin gummies are delightfully chewy, packed with fresh raspberry flavor, and have a perfect jelly texture thanks to classic fruit pectin. Made with real raspberries, these gummies are the perfect balance of tart and sweet, ideal for a homemade treat or edible gift.
Ingredients
Units
Scale
Fruit Base
- 18–20 ounces / 525 g fresh raspberries, or 20-22 ounces frozen raspberries, thawed
Sugar Syrup
- 1 3/4 cup / 350 g granulated sugar, plus more for coating
- 3 tablespoons / 66 g corn syrup
Pectin Mixture
- 6 tablespoons / 54 g regular fruit pectin (Sure Jell Original, Ball Classic, or other HM pectin)
- 1/2 cup / 120 g filtered water
- 1 teaspoon baking soda
Finishing
- 1/4 cup filtered water
- 1 teaspoon powdered citric acid
Instructions
- Prepare Molds: Set silicone molds or a silicone cake pan (9×9 inch square) on a cookie sheet placed on a heat-proof surface. If using a regular baking pan, line it with parchment paper. This prevents sticking and protects surfaces from the hot candy mixture.
- Puree Raspberries: Puree the raspberries in a food processor or blender until smooth. To avoid pulverizing seeds, use medium-low speed in a high-powered blender. Strain the puree through a fine mesh sieve to remove seeds. Measure 1½ cups (350g) of seedless raspberry puree.
- Make Fruit Syrup: In a medium (3-4 quart) heavy saucepan, combine the raspberry puree, granulated sugar, and corn syrup. Place the pan over medium to medium-high heat and bring the mixture to a boil.
- Prepare Pectin Mixture: In a small saucepan, combine pectin, baking soda, and ½ cup water. The mixture will foam up considerably. Bring it to a simmer over medium-high heat, stirring occasionally. Once simmering, pour this mixture into the raspberry mixture in the main saucepan.
- Cook to Temperature: Attach a candy thermometer to the saucepan. Continue cooking over medium to medium-high heat, stirring occasionally, until the mixture reaches 230-240°F (about 45 minutes). As the temperature surpasses 220°F, stir more frequently to prevent burning and ensure even cooking.
- Add Citric Acid: Once the mixture reaches your target temperature (ideally 236°F), remove the pan from heat. Quickly dissolve citric acid in ¼ cup water, then add it to the hot mixture (it may sputter and steam). Stir well.
- Pour into Molds: Immediately transfer the hot mixture to a large, preferably pre-warmed, spouted measuring cup. Pour it quickly and carefully into the prepared molds or pan. The mixture thickens rapidly as it cools, so work efficiently, especially for smaller molds.
- Set Gummies: Let the filled molds sit at room temperature until fully set, at least 2 hours or ideally overnight. The gummies should be completely firm throughout before unmolding.
- Unmold and Coat: Remove gummies from the molds. If using a single pan, turn out the slab and cut into bite-sized pieces or stamp out shapes with a cutter. Roll each piece in additional granulated sugar until fully coated.
- Store: Store the finished gummies uncovered at cool room temperature for up to 1 week. For longer storage, layer candies with parchment and cover them in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Notes
- Do not reduce the sugar or use sugar substitutes; the recipe will not set properly without the specified amount of sugar and standard (HM) pectin.
- Be careful when working with hot candy mixtures to avoid burns.
- Coating gummies in granulated sugar helps prevent sticking.
- For best texture and flavor, let gummies set overnight before coating and serving.
Nutrition
- Serving Size: 1 gummy (approximately 3 mL)
- Calories: 15
- Sugar: 3g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.1g
- Protein: 0g
- Cholesterol: 0mg
