Ingredients
- Strained Raspberry Puree (or juice): 1 cup
- Granulated Sugar: 2 cups
- Powdered Pectin (High Methoxyl): 1/4 cup
- Water: 1/2 cup
- Light Corn Syrup or Liquid Glucose: 1/4 cup
- Fresh Lemon Juice: 2 tablespoons
Instructions
- Step 1: In a small bowl, whisk the powdered pectin thoroughly with 1/4 cup of the measured granulated sugar. This prevents the pectin from clumping when added to the liquid. Set aside.
- Step 2: Combine the raspberry puree, water, remaining granulated sugar, and corn syrup in a medium heavy-bottomed saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly until all the sugar is dissolved.
- Step 3: Slowly whisk in the pectin/sugar mixture from Step 1. Increase the heat and bring the mixture to a rolling boil that cannot be stirred down. Continue boiling vigorously for exactly 1 minute, maintaining a constant, heavy boil (ideally reaching 220°F).
- Step 4: Remove the saucepan from the heat and immediately stir in the lemon juice. Work quickly, as pectin sets very fast once the acid is added. Skim any foam from the surface, if necessary.
- Step 5: Carefully pour the hot liquid into prepared silicone molds or a parchment-lined 8×8 inch pan. Let the gummies set completely at room temperature for 12 to 24 hours, or place in the refrigerator for 2 hours to speed setting. Once set, unmold the gummies and cut into desired shapes.
Notes
- Store fully cooled and set gummies in an airtight container at room temperature for up to two weeks, coating them lightly with granulated sugar to prevent sticking.
- The mixture sets extremely quickly after the lemon juice is added, so ensure your molds or pan are fully prepared and positioned right next to your stovetop before starting Step 4.
- These tangy gummies make a fantastic edible garnish for homemade ice cream, or try tossing them with powdered sugar and packaging them in small decorative bags for a charming edible gift.
- Use a reliable candy thermometer during Step 3 to confirm the mixture reaches 220°F, as achieving this precise temperature ensures proper gel strength and a firm, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American