Chewy Fruity Black Currant Gummies (Printable Version)

Chewy fruit gummies made with fresh black currants, naturally sweet and gluten-free.

# What You'll Need:

→ Black Currant Base

01 - 1 cup fresh or frozen black currants
02 - 1/3 cup water
03 - 2 tablespoons lemon juice

→ Sweetener

04 - 3/4 cup granulated sugar

→ Gelatin

05 - 3 tablespoons unflavored powdered gelatin
06 - 1/3 cup cold water for blooming

→ Finishing

07 - 1/4 cup granulated sugar for coating, optional

# How-To Steps:

01 - Combine black currants and 1/3 cup water in a saucepan over medium heat. Simmer for 5-7 minutes until berries soften and begin to burst.
02 - Remove from heat and press mixture through fine mesh strainer into a bowl, extracting juice and pulp while discarding skins and seeds. Yield approximately 2/3 cup puree.
03 - Stir lemon juice and sugar into the black currant puree until sugar dissolves completely.
04 - Sprinkle unflavored gelatin over 1/3 cup cold water in a small bowl. Allow to stand for 5 minutes until gelatin absorbs liquid and swells.
05 - Return black currant mixture to saucepan over low heat. Add bloomed gelatin and stir continuously until completely dissolved, ensuring mixture does not reach boiling point.
06 - Pour mixture into silicone candy molds or parchment-lined 8x8-inch pan. Tap gently against work surface to release air bubbles.
07 - Refrigerate for minimum 2 hours until gummies are fully set and firm to touch.
08 - Remove gummies from molds or cut into squares if using pan. Optional: coat with granulated sugar by tossing in shallow dish. Transfer to airtight container for refrigerated storage.

# Expert Advice:

01 -
  • Pure Fruit Flavor: Made with real black currants for a bold, natural taste.
  • Gluten-Free: A safe and delicious option for those with dietary sensitivities.
  • Simple Ingredients: No artificial dyes or preservatives, just wholesome ingredients.
02 -
  • Do Not Boil: Avoid boiling the mixture after adding the gelatin to preserve its setting properties.
  • Sugar Coating: If coating in sugar, wait until just before serving to prevent the sugar from melting into the gummy.
  • Proper Blooming: Ensure the gelatin is fully bloomed in cold water for 5 minutes for a smooth, lump-free consistency.
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