Googling recipes for homemade gummies was a real shock for me. I knew they were easy to make, but I just wanted an idea of liquid/gelatin ratios to try. What I wasn’t expecting was two completely different approaches to these treats. The most popular version on Pinterest starts with Jell-O and is flavored more like the gummy bears that we are used to buying. The other version I found were more than just recipes, but a message about eating natural gelatins and bone broths for our health. I didn’t find a recipe that I liked with a good chewy texture that wasn’t stuffed with chemicals or didn’t require me to cook and blend my own fruit. This is my hybrid recipe. The fact that gelatin is packed with protein is just a bonus – these are really tasty!
I read numerous blog posts about gummies while creating this recipe, and all of the natural recipes recommended using Great Lakes gelatin. However, I used the cheaper, more readily available Knox gelatin for experimenting. Maybe I will use Great Lakes in the future, but it is not required for this recipe. Please keep in mind that 1 packet of Knox gelatin is not a full tablespoon, so you will need 5 packets to make this recipe.
Leftovers should be refrigerated, although they never last more than a few minutes at my house.
2/3 cup frozen juice concentrate
4 tablespoons gelatin
1 teaspoon of lemon juice, if not using a citrus-flavored juice
Neutral oil for oiling a loaf pan
Lightly oil a loaf pan and put it to the side. Thaw the juice and pour into a small pan. Sprinkle the gelatin on top of the juice, and wait about a minute while it absorbs the juice. Heat the pan on low and whisk the mixture until the gelatin appears to be dissolved – it can be hard to tell, so just make sure that the lumps are gone. Turn off the heat and whisk in the lemon juice if you are using it. Pour the mix into the loaf pan and refrigerate until firm. Note: the mixture may not fill the entire bottom of the loaf pan, but it will still hold its shape. This usually takes me about 15 minutes. Remove from pan, slice and serve.