Pectin Gummy Recipe are a famous treat enjoyed by all, as they provide a chewy, tasty snack that can also be fun and healthy. Most store-bought gummies are packed with artificial additives; when you make your own at home, you can control the ingredients and tailor the flavours to suit yourself. This pectin gummy recipe is an excellent healthy alternative to store-bought gumdrops and other gelatin candies.
Pectin, a fruit-based carbohydrate, has, for years, been added to jams and jellies to help them ‘gel,’ as in become gelatinous instead of rock hard. When used in gummies, pectin brings a nice, soft chew, but when combined with 100mg of CBD in each, that’s like all the CBDs; it also makes the candy structurally sound enough for people who only get their hair cut every couple of years. A pectin gummy recipe opens the door to creative customisation, such as fruit-flavoured tastes, multiple colored layers or even functional gummies containing vitamins or herbs.
A lot of people don’t realise how easy it is to make gummies at home. All you need is a handful of simple ingredients and to watch this thing carefully as it cooks, and boom- professional-quality treats. A tried and tested pectin gummy recipe that will work every time to make a very flavorful, sweet, chewy gumdrop! In fact, this homemade version tastes even better, and it’s a healthier option than candies in stores.
Pectin Gummy Recipe From OohDish!
Homemade Pectin Gummies
Equipment
- Medium saucepan
- Whisk or wooden spoon
- Candy thermometer (optional but recommended)
- Silicone molds or lightly greased baking dish
- Measuring cups and spoons
Ingredients
- 1 cup fruit juice any flavor
- 2 –3 tablespoons lemon juice helps activate pectin
- 2 –3 tablespoons pectin powder high-methoxyl pectin recommended
- ½ –¾ cup sugar adjust to taste
- Optional: ½ teaspoon natural flavor extracts or food coloring
Instructions
- Pour the fruit juice and lemon juice into a medium saucepan and heat over medium heat until warm.
- Gradually whisk in the pectin powder, ensuring no lumps form.
- Add sugar and stir continuously until fully dissolved. Bring the mixture to a gentle boil for 1–2 minutes, then remove from heat.
- Optional: Add flavor extracts or coloring and mix thoroughly.
- Pour the mixture into silicone molds or a greased baking dish. Allow it to cool at room temperature for 10–15 minutes, then refrigerate for 2–3 hours until firm.
- Once set, remove gummies from molds, and store them in an airtight container at room temperature or in the fridge.
Notes
- Use high-quality fruit juice for the best flavor and color.
- Adjust the sugar based on the sweetness of your juice.
- If your gummies are too soft, slightly increase the pectin next time; if too firm, reduce it.
- Dusting with a little cornstarch or powdered sugar can prevent sticking.
Share Your Twist!
Gummies are all about creativity! Try experimenting with your favorite fruit juices, adding herbs like mint or lavender, or incorporating natural flavor extracts like vanilla or coconut. You can even make layered gummies with different colors or add vitamin powders for a healthy boost. Don’t forget to share your unique creations with friends or on social media – we’d love to see your tasty twists!
Frequently Asked Questions (FAQs)
What is a pectin gummy?
A pectin gummy is a chewy candy made using pectin, a natural gelling agent from fruits, instead of gelatin. They are vegetarian-friendly and customizable with different fruit juices and flavors.
Can I make pectin gummies vegan?
Yes! Pectin is plant-based, so these gummies are naturally vegan. Just make sure any added flavors or colorings are also vegan-friendly.
How do I store homemade gummies?
Store them in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. Dusting with a little cornstarch can prevent sticking.
Why are my gummies too soft or too firm?
The texture depends on the amount of pectin and cooking time. Increase pectin slightly for firmer gummies, or reduce it for softer gummies.
Can I use different fruit juices?
Absolutely! You can experiment with any fruit juice, but avoid juices high in enzymes like fresh pineapple or kiwi as they can prevent gelling.
