Description
These Homemade Raspberry Pectin Gummies are a delightful, naturally flavored treat made from fresh or frozen raspberries, sweetened with sugar and corn syrup, and set with fruit pectin. The gummies offer a chewy texture and a perfect balance of sweet and tart, finished with a sprinkle of granulated sugar for a classic candy experience. Perfect for a homemade snack or gift, these gummies require no artificial additives and can be customized in various shapes using silicone molds or pans.
Ingredients
Fruit Puree
- 18-20 ounces fresh raspberries or 20-22 ounces frozen raspberries, thawed
Gummy Mixture
- 1¾ cup granulated sugar, plus more for coating
- 3 tablespoons corn syrup
- 6 tablespoons regular fruit pectin
- ½ cup filtered water
- 1 teaspoon baking soda
- ¼ cup filtered water (for dissolving citric acid)
- 1 teaspoon powdered citric acid
Instructions
- Prepare molds: Arrange your silicone molds or a 9x9 inch silicone cake pan on a cookie sheet placed on a heat-proof surface to prevent damage, as the candy mixture will be very hot. Alternatively, line a regular baking pan with parchment paper (avoid wax paper or plastic wrap).
- Make raspberry puree: Puree the fresh or thawed raspberries in a food processor or blender until smooth, using medium-low speed to avoid pulverizing the seeds if using a high-powered blender. Strain the puree through a fine mesh sieve and measure exactly 1½ cups (350 grams) of seedless raspberry puree.
- Cook main mixture: In a medium heavy-bottomed saucepan (3-4 quarts), combine the raspberry puree, 1¾ cups granulated sugar, and corn syrup. Heat over medium to medium-high heat until it reaches a boil.
- Prepare pectin mix: In a small saucepan, combine fruit pectin, baking soda, and ½ cup filtered water. This mixture will foam significantly. Simmer over medium-high heat, stirring occasionally, then add this foamy pectin mixture to the boiling raspberry mixture in the larger saucepan.
- Cook to target temperature: Attach a candy thermometer to the saucepan. Continue cooking the combined mixture over medium to medium-high heat, stirring occasionally. Once the temperature exceeds 220°F, stir more frequently and scrape the sides and bottom with a heatproof spoon to prevent burning. Cook until the mixture reaches 230-240°F, approximately 45 minutes total.
- Add citric acid and mold: Remove the saucepan from heat at around 236°F. Quickly stir in the powdered citric acid dissolved in ¼ cup water; the mixture will sputter and steam. Immediately transfer to a pre-warmed large spouted measuring cup and pour into prepared molds rapidly, as the candy thickens as it cools.
- Cool and set: Allow the molds to cool to room temperature completely, which may take at least 2 hours or preferably overnight for full setting.
- Remove and coat gummies: Pop the gummies out of the molds. If you used a single large pan, cut the set candy into bite-sized pieces or use cookie cutters for shapes. Roll each piece in granulated sugar until evenly coated.
- Store properly: Keep gummies uncovered at cool room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 2 weeks between layers of parchment paper, or freeze up to 3 months with parchment layers in a container.
Notes
- Using fresh raspberries gives the best flavor, but frozen raspberries work well if thawed properly before use.
- Ensure to use regular fruit pectin—not instant or low-sugar pectin—as this affects texture and setting.
- Work quickly when pouring the mixture into molds, as it thickens fast once off the heat.
- Granulated sugar coating not only adds sweetness but helps prevent gummies from sticking together.
- Use a candy thermometer for precise temperature control; this is key to gummy texture.
- Store gummies away from heat and humidity to maintain their texture.
- You can customize shapes and sizes by using different molds or cutting methods.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
