Black Currant Gummies (Printable Version)

Chewy, fruity gummies bursting with tangy black currant sweetness - a delightful homemade treat.

# What You'll Need:

→ Black Currant Base

01 - 1 cup fresh or frozen black currants
02 - 1/3 cup water
03 - 2 tablespoons lemon juice

→ Sweetener

04 - 3/4 cup granulated sugar

→ Gelatin

05 - 3 tablespoons unflavored powdered gelatin
06 - 1/3 cup cold water for blooming gelatin

→ Finishing

07 - 1/4 cup granulated sugar for coating, optional

# Directions:

01 - Combine black currants and 1/3 cup water in a saucepan over medium heat. Simmer for 5 to 7 minutes until berries soften and begin to burst.
02 - Remove from heat and press mixture through a fine mesh strainer into a bowl, extracting juice and pulp. Discard skins and seeds. Yield approximately 2/3 cup puree.
03 - Stir lemon juice and sugar into the black currant puree until sugar dissolves completely.
04 - Sprinkle powdered gelatin over 1/3 cup cold water in a small bowl. Let stand for 5 minutes to bloom without stirring.
05 - Return black currant mixture to saucepan over low heat. Add bloomed gelatin and stir continuously until completely dissolved. Do not allow mixture to boil.
06 - Pour mixture into silicone candy molds or a parchment-lined 8 by 8 inch pan. Tap gently to release air bubbles.
07 - Refrigerate for at least 2 hours until gummies are fully set and firm.
08 - Remove gummies from molds or cut into squares. Optionally toss in granulated sugar to coat.
09 - Transfer gummies to an airtight container and refrigerate until serving.

# Expert Tips:

01 -
  • They're genuinely easier to make than you'd think, and the kitchen smells incredible while they're setting.
  • You control exactly how sweet and tangy they are, unlike store-bought versions that taste like pure sugar.
  • Homemade gummies feel like a small luxury, perfect for sneaking one when no one's looking.
02 -
  • Don't skip blooming the gelatin in cold water—it's the difference between silky, smooth gummies and ones that feel grainy or rubbery on your tongue.
  • Never let your puree boil after adding gelatin, or the gel won't set properly no matter how long you refrigerate it.
03 -
  • If your gummies come out too soft, it usually means you need more chilling time or slightly more gelatin next time—start by adding an extra teaspoon and see how you like the texture.
  • Sugar coating them immediately after they've cooled slightly makes the sugar adhere better than coating them straight from the fridge.
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