Ingredients
Equipment
Method
- Step 1: Get Your Molds Ready: Prepare your silicone molds or a silicone cake pan. If using individual molds, place them on a cookie sheet for easier handling.
- Step 2: Puree Those Raspberries: Puree fresh or thawed raspberries in a blender or food processor until completely smooth. Strain the puree through a fine-mesh sieve to remove seeds, yielding 1 ½ cups of seedless raspberry puree.
- Step 3: Start the Sweet Mix: In a medium saucepan, combine the 1 ½ cups raspberry puree, 1 ¾ cup granulated sugar, and corn syrup. Place over medium heat and stir continuously until the sugar dissolves completely and the mixture comes to a full, rolling boil.
- Step 4: Activate the Pectin: In a separate, smaller saucepan, combine the fruit pectin, baking soda, and ¼ cup filtered water. Stir well and bring this mixture to a gentle simmer. Carefully pour it into your boiling raspberry mixture in the larger saucepan and stir thoroughly.
- Step 5: Cook to Perfection: Insert a candy thermometer into your raspberry mixture. Continue to cook over medium heat, stirring frequently, until the mixture reaches a temperature of 230-240°F. This temperature is crucial for the perfect gummy chew.
- Step 6: Add the Tangy Kick: While the raspberry mixture is cooking, dissolve the powdered citric acid in the ½ cup of filtered water. As soon as your raspberry mixture hits 230-240°F, remove it from the heat and quickly stir in the dissolved citric acid. Work fast as the pectin will start to set!
- Step 7: Fill the Molds: Immediately after adding the citric acid, pour the warm gummy mixture into your prepared silicone molds. Fill them carefully, avoiding overfilling.
- Step 8: Cool Down: Allow your gummies to cool undisturbed for at least 2 hours. For the best texture, let them set overnight. This ensures they firm up beautifully.
- Step 9: Unmold and Coat: Once fully cooled and set, gently unmold your homemade gummies. They should pop out easily. For a classic candy store finish, roll them in a bit of extra granulated sugar to coat.
- Step 10: Enjoy! Your delightful raspberry pectin gummies are ready to be savored!
Notes
Substitutions & Additions: Try strawberry, cherry, blueberry, or mixed berries (ensuring 1 ½ cups strained puree). Boost flavor with ¼ tsp natural raspberry extract, vanilla, almond extract, or lemon/lime zest. While granulated sugar and corn syrup create the classic texture, alternative sweeteners may alter the outcome, potentially requiring low-sugar pectin. Get creative with different silicone mold shapes. For coatings, try a mix of sugar and finely ground freeze-dried raspberries or sanding sugar.
Tips for Success: Don't skip straining the raspberry puree for a smooth texture. Use a reliable candy thermometer to reach 230-240°F for proper setting. Work quickly once citric acid is added to avoid lumps. Patience is key; allow gummies to cool completely (ideally overnight). Clean saucepans and utensils immediately as pectin can be sticky.
Storage: Store in an airtight container at room temperature for up to 1 week (consider refrigeration if humid). In the refrigerator, they'll last 2-3 weeks. For longer storage, freeze them in a single layer on parchment paper, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature before enjoying.