Ingredients
- Fresh or frozen raspberries: 1 1/2 cups
- Granulated Sugar: 2 cups, plus 1/4 cup for coating
- Powdered High Methoxyl (HM) Pectin: 1/4 cup
- Filtered Water: 1/2 cup
- Light Corn Syrup (or liquid glucose): 1/4 cup
- Fresh Lemon Juice: 1 teaspoon
- Neutral Cooking Oil (for molds): 1/2 teaspoon
Instructions
- Step 1: Purée the raspberries and prepare the molds. Place raspberries in a blender and purée until smooth; strain the purée through a fine-mesh sieve to remove seeds, yielding about 1 cup of juice. Lightly brush silicone molds or an 8×8 inch pan with neutral oil. Separately, in a small dry bowl, thoroughly whisk together the powdered pectin and the 1/4 cup of extra coating sugar to prevent clumping later.
- Step 2: Start the candy base. In a medium saucepan, combine the strained raspberry purée, water, and corn syrup. Heat over medium heat until steaming. Once hot, slowly whisk in the pectin/sugar mixture from Step 1 until completely dissolved, then bring the mixture to a rolling boil (a boil that cannot be stirred down).
- Step 3: Add the remaining sugar and cook to temperature. Slowly pour in the remaining 2 cups of granulated sugar while constantly stirring. Insert a candy thermometer and continue stirring gently until the mixture reaches 220–225°F (105–107°C). This high temperature is crucial for the pectin to properly set.
- Step 4: Acidify and pour. Immediately remove the saucepan from the heat. Quickly stir in the 1 teaspoon of fresh lemon juice. Work swiftly, as the pectin will begin to set immediately. Pour the hot mixture into the prepared silicone molds or the oiled pan. If using a pan, pour to about 1/2 inch thickness.
- Step 5: Set and finish. Allow the gummies to set undisturbed at room temperature for at least 6-8 hours, or ideally overnight. Once fully firm, remove the gummies from the molds (or cut the slab into squares). Toss the finished gummies in the reserved 1/4 cup of granulated sugar for a non-stick coating, if desired. Store in an airtight container at room temperature.
Notes
- Keep these gummies in a cool, dry pantry rather than the refrigerator; cold temperatures can cause condensation, making the high-sugar coating weep and become sticky.
- If the mixture starts to set prematurely in the pot before you finish pouring, gently warm it over very low heat for a few seconds just until pourable again, but avoid reheating to a boil which degrades the pectin structure.
- Try garnishing a simple chocolate cake with a few of these tangy gummies, or pair them with hard cheeses on a dessert charcuterie board for a sophisticated fruity bite.
- Pectin requires specific high heat and low pH to activate; ensure you hit the 220–225°F target exactly, and only stir in the lemon juice after removing the saucepan from the heat, as specified.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American