Sour Watermelon Homemade Gummies

Welcome to the 2nd installment of “how on earth can two people eat their way through an entire watermelon”?! Who knew the answer was going to be “make homemade gummies”? Me either!

It turned out that one of the best ways to use up a large volume of watermelon is to juice it. But, personally, I’m not a juice fan. I never have cared for any kind of juice, even as a child. So what was I going to do with all this juice? Duh, make homemade gummies!

Sour Watermelon Homemade Gummies from http://meatified.com - just 4 ingredients or less! #paleo #gummies #glutenfree

Now I may not like juice, but I LOVE gummy candy. And my absolute favorite? The really super bad for you, no nutritional-value-whatsoever kind. Do I let myself eat it? No. I’m not going to waste a treat opportunity on flavored corn syrup. Meh. But I could use my former guilty pleasure as a means to get more real grass fed gelatin into my diet. Enter these sour watermelon homemade gummies!

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Sour Watermelon Homemade Gummies from http://meatified.com - just 4 ingredients or less! #paleo #gummies #glutenfree

Why do you want to eat more gelatin?

I know, I know, it sounds kind of unappealing. But it has fantastic health benefits. These days most people rarely consume gelatin, if at all, since the so many sources of natural gelatin (such as beef bones and skin) are very rarely eaten. But here’s why they should be:

  • Gelatin is a source of 18 different amino acids which makes it a great supplement for overall gut health
  • Gelatin is derived from collagen. Did you know that there are 28 different types of collagen in the human body? The largest is found in skin, so supplemental collagen is beneficial to overall skin health.
  • Gelatin has been linked to decreased joint pain and inflammation so it may help with joint health and mobility

The best – and cheapest! – form of gelatin is from homemade bone broths. But since it’s summer, I’m making and consuming far less bone broth than usual. And that’s where my favorite grass fed gelatin comes in. When I don’t want to be slurping on bone broths, making and consuming foods with this grass fed gelatin gives me an easy way to supplement my normal diet. So, you see, it’s the health benefits of gelatin that make these homemade gummies, well, healthy!

Sour Watermelon Homemade Gummies from http://meatified.com - just 4 ingredients or less! #paleo #gummies #glutenfree

How to make these Homemade Gummies

First off, start with a perfectly ripe watermelon. As watermelon is such a subtle flavor, you want to get the most out of it! First you go are going to blend the watermelon, then strain it to remove the pulp. Now you have fresh watermelon juice! I find that the best way to mix up a lump free batch of grass fed gelatin for homemade gummies is like this:

  1. Measure out the gelatin powder you will need.
  2. Add half of the juice you are using to a bowl and sprinkle the gelatin over the juice.
  3. Leave the juice & gelatin mixture alone for a few minutes: the gelatin will dissolve (or if we’re getting fancy, “bloom”)
  4. Take the remaining fruit juice and warm it gently. Warm it, don’t let it get hot or simmer.
  5. Slide the grass fed gelatin & juice mixture into the pan with the rest of the warm juice on the stovetop. Whisk until everything is combined and smooth – there shouldn’t be any visible bits of gelatin.
  6. Stir in any extra ingredients – in this recipe those will be raw honey and fresh lemon juice.
  7. Now your homemade gummies are ready to pour into molds (I used these cute gingerbread shapes) so that they can actually be gummies once they have refrigerated and set!

I mix my gelatin mixtures up this way because it’s the best way to get clump free homemade gummies!

Edited to add:

Someone asked me in the comments whether or not the gelatin I used is GMO free. Their response when I contacted the company and asked was that their gelatin is “Grass fed (no grain), hormone free, pesticide free and GMO free.” How awesome is that?

Homemade Sour Watermelon Gummies

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 24 + individual gummy candies

Homemade Sour Watermelon Gummies

These sour watermelon gummies are positively good for you, made with grass fed gelatin and fresh watermelon. The sour kick comes from fresh lemon juice.

Ingredients

  • 4 cups fresh watermelon, cut into chunks (or 2 cups juice)
  • 7 tbl grass fed gelatin
  • 1/2 cup freshly squeezed lemon juice
  • Optional, depending on the sweetness / ripeness of your watermelon: 1/4 cup raw honey

Instructions

  1. Add the fresh watermelon to a blender and liquefy.
  2. Strain the blended watermelon through a fine mesh strainer, discarding the pulp - you should have about 2 cups of juice.
  3. Skim the small amount of white foam from the top of the watermelon juice and discard.
  4. Divide the juice: add half to a small saucepan and the other half to a bowl.
  5. Add the grass fed gelatin to the juice in the bowl by sprinkling it over the surface. Let it sit for a few minutes so that it dissolves into the juice. It will solidify.
  6. Gently heat the watermelon juice in the saucepan just to warm it - do not bring it to a boil or simmer.
  7. Add the gelatin & juice mixture to the rest of the juice in the saucepan. Whisk or stir to combine until the liquid is smooth.
  8. Add the raw honey and lemon juice; whisk until dissolved and combined.
  9. Pour the gelatin mixture into molds or a refrigerator safe pan.
  10. Chill until set, about 30 minutes and then either remove the gelatin from the mold or slice it into pieces.
  11. Can be stored at room temperature, although they are great cold.
http://meatified.com/healthy-sour-watermelon-gummies/

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Sour Watermelon Homemade Gummies from http://meatified.com - just 4 ingredients or less! #paleo #gummies #glutenfree

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Comments

  1. Peggy says

    About how much juice does the four cups of watermelon produce? (Just so I know how much to sub of another juice.) these look amazing, and the perfect swap for gummy bears, my personal guilty pleasure.

    • meatified says

      Ooh, I will add that to the recipe now, thanks! It’s 2 cups when strained. Oh, and don’t use pineapple juice – it won’t gel! Berries and citrus definitely work, I’ve yet to test others :)

        • Claudia says

          i was wondering if you could just add the pulp of the watermelon too?
          I would just hate to waste it, and maybe it would add a little bit more flavor?

          • meatified says

            You could add the rest of the watermelon, it will just give a different appearance because of the fiber from the pulp. You might also end up with a slightly less firm “set”.

        • meatified says

          Sorry I missed this earlier! It’s fresh pineapple juice that is the problem. If you used ready made juice, it’s likely been heated / pasteurized which would have destroyed the enzyme that prevents gelling.

  2. glace says

    Pineapple, guava, mango, fig and kiwi prevent gelling. But I’ve found that cooking these for a couple minutes destroys the enzyme and the gelling works fine :)

    • meatified says

      You absolutely could because the honey is just there for sweetness, not texture, but I’m afraid I can’t help with quantities as it’s not something I use. Sorry!

    • meatified says

      I wouldn’t really recommend mailing them as if they get too hot, they will melt and re set again. I’ve only stored mine in the fridge, although I have read that they will keep ok at room temperature just fine.

  3. Linda says

    Hi! Can’t wait to try this. Just confused about one part. It says to put gelatin in a jug then add juice and whisk with fork, but how do you whisk something in a jug?

  4. says

    I love making homemade gummies with fresh fruits. How on earth did I never think of doing it with watermelon? Definitely going to make these. Yum.

  5. kim says

    how long will these last in and out of the fridge? fresh ingredients, but the lemon probably helps with preservation?

    • meatified says

      I always keep mine in the fridge because I personally like them cold. I’d say up to a week in the fridge is fine, although they never last that long around here!

    • meatified says

      I haven’t tried that. They will freeze ok, but I’m not sure what the texture would be like once they thawed.

  6. SMarie says

    anyone else notice the decapitated gummy in the pic? kinda makes it a little less appetizing… the recipe sounds great though! lol ;)

  7. says

    These sound yummy and as warmer weather is just arriving in Australia, I intend to make them ASAP. Already wondering if I then put them into a dehydrator for a while if they would lose enough moisture to become *chewy*…….mmmmmm

  8. Gary McKenzie says

    Is the texture chewy? Or are they more like jello? @janfox do tell how the dehydrator works. If it isn’t chewy, what would happen if you mixed it with collagen product provided by the gelatine manufacturer? I can’t speak to any personal experience with either substance and am curious if anyone has experimented with such a combination?

    • meatified says

      Kind of a cross between both! They’re not exactly chewy like the processed versions, but they’re much firmer than a jello consistency so that you do actually need to chew them. I’m not exactly sure the collagen would help because I believe it doesn’t gel at all, but I haven’t tried combining the two products.

  9. kmentz says

    Is that gelatin that you recommend GMO-free? If not, it’s not truly ‘healthy’ – do you know of any that’s gmo-free?

    • meatified says

      I verified this with their customer service department who told me that their gelatin is “Grass fed (no grain), hormone free,
      pesticide free and GMO free.”

  10. Michelle says

    Hi, Is the lemon used mostly for preservation? Do you think I could use ascorbic acid instead? thanks.

  11. Sara says

    Made these today and they taste and smell funny…like an animal. I used the Great Lakes gelatin. Did I do something wrong or is that normal? I’ve never used gelatin before, so I don’t have anything to compare it to besides jello.

    • meatified says

      I find that there is a slight smell to the gelatin when it’s being mixed and in the can, but I haven’t noticed that scent in things I’ve made. It doesn’t sound right that you should be able to taste it like that either. I’m not sure why that would happen :(

  12. Lynn says

    Do you think you could use a juicer to extract the watermelon juice (just to simplify and already easy process ;-) )

    • meatified says

      I’ve never had or used one, but I don’t see why not! As long as you end up with the right volume of juice, it’s all good. Actually, people with juicers probably read this wondering why on earth I blended it in the first place! The answer is… because I don’t own a juicer! :)

  13. Rachael L says

    Made these today but substituted agar agar powder for the gelatin and used some leftover guava and peach concentrates we had in the fridge from making bellinis. Delicious! Plus they are vegan and were perfectly sweet without adding any honey. Great recipe, thanks for posting (:

    • meatified says

      Ooh, that is really great to know, thank you! Did you substitute the agar agar in the same ration as the gelatin?

  14. Abigail says

    In reply to the comment about the decapitated gummie…it’s one of the reasons that I wanted to make the recipe!!! Even if it wasn’t intentional, I found it very funny…who doesn’t eat the gummie heads first? Mine are setting now…hopefully everything turns out as well as everyone else’s seem to!

    • meatified says

      THANK YOU! That is exactly what I was going for when I came up with that picture! Yay, someone gets it! It was a little nostalgia for being a kid and biting off the heads first :)

      • Abigail says

        I do have a question though about how mine set up and I’m wondering if anyone else had the same issue…my gummies did not come out clear and they have a foamy-chewy texture. Not a deal breaker but I was expecting something a little different. I feel like 2 cups of juice to 8 tbls of gelatin might not be enough juice. Otherwise, they set up great and don’t taste bad…just a weird texture.

        • meatified says

          That’s odd. There is some foam from blending the fresh fruit into juice, did you skim that off? And did the gelatin dissolve correctly? There should also have been the 1/2 cup of lemon juice and the honey (if you added it). Let me know and let’s see if we can troubleshoot this :)

          • Abigail says

            I actually skipped fresh fruit and went straight to the fruit juice (I used pasteurized, no sugar added, organic mixed fruit juice) and I did notice that it was frothy when I was whisking it…The recipe says to mix until smooth…How long does that usually take? It seemed smooth to me but I have never worked with gelatin before. I have a sneaking suspicion that I didn’t allow the gelatin time to dissolve, since I did add the lemon juice and honey as well. Flavor was great, the texture is weird.

          • meatified says

            Sorry not to reply sooner, I lost this one in my spam folder.

            How long you whisked the paste for doesn’t matter (it doesn’t have to be perfect) so much as long as you warmed the gelatin / juice / honey combo together and dissolved it until you couldn’t see any lumps left behind. That should have given you perfect results. Did you whisk it a lot – enough to get air / bubbles in the mixture? The only other thing I could think of is whether there may have been additives or preservatives in the juice that may have affected it, but that seems unlikely.

            You could try a slightly different gelatin method that might be a little easier: divide the juice in half. Sprinkle the gelatin powder over 1 cup of the juice and allow to dissolve for several minutes. Then add that gelatin-juice mixture to the pan with the rest of the juice, lemon juice and honey. Warm / stir until dissolved, then pour into molds.

            I hope this helps a little!

  15. Miki Quan says

    Hi, just made your gummies and used agar-agar as could not find unflavoured gelatin. I’m assuming the setting time in the fridge is going to have to be increased? I used about 8 tbl spoons of agar-agar. I went to check them at the half hour mark and they were still mushy.

    • meatified says

      I’m sorry, but I’ve never used agar before. I know that the substitution is usually 1:1 for gelatin recipes, but I have no idea about the setting times.

  16. Paula Wick says

    You could use the pulp to make a watermelon cake. I made one years ago and it was delicious! Not sure where the recipe is, but I’m sure you could just use the watermelon instead of the liquid in any recipe.

  17. Hyrum says

    Thanks for the recipe, I’m excited to try this out! BTW I did cringe a little with your “excitement” about the gelatin being “GMO” free. Genetically modified organisms (GMOs) that are used in agriculture have gone through a huge amount of testing before they become available to the public. Unfortunately, there are groups and companies out there that use lack of knowledge about “GMOs” as a scare tactics to get more business or a larger following. Thanks though again for the post :)

    • meatified says

      We’re going to have to agree to disagree on the subject of GMOs – but I’m glad you enjoyed the rest of the post ;)

  18. Lisa says

    I use the Great Lakes brand of gelatin, and have been making gummies for a while! But the directions on the gelatin say that 1 tablespoon of gelatin will gel 2 cups of liquid… And that’s the ratio I’ve been using successfully. I’m curious why you use 6 times that amount of gelatin for the same liquid measurement?

    • meatified says

      I just personally like a much firmer set for gummies and the extra gelatin also makes un-molding them super easy. You can absolutely make them with less gelatin if that’s what you prefer :)

        • meatified says

          You can make them with up to 8 tablespoons of gelatin, but it gets tough to dissolve that much gelatin in only 2 cups of juice! I suspect that to get them really chewy like the commercial types, they may need more sugar, but I’m not sure honey would work since it introduces more moisture. I’ve got to experiment :)

          • Sian Marta says

            Hi, I’ve just made these, but could only find the leaf gelatin. I used 4 sheets which is meant to give a firm jelly with 500mls (i.e. two cups). Over an hour later & I have a jelly, certainly not the consistency for gummies and two really disappointed kids :-( Help, I want to make their day – what have I done wrong? Thanks.

          • meatified says

            Hi Sian, sorry to hear about that. I haven’t used the leaf gelatin myself, but with the type I use, the gummies recipe needs a significantly larger ratio of gelatin : liquid ratio than the manufacturer suggests. With my powdered gelatin, the manufacturers instructions say that 1 tbl of gelatin powder will gel 1 pint of liquid (2 cups). My recipe, however uses 6 tbl of gelatin to 2 3/4 cups of liquid to give the firm set that will enable the gummies to pop out of molds nicely – about a tablespoon for each 1/2 cup of liquid, which means I am using about 4 times the amount they suggest to get the texture of gummies.

            I suspect that means you will need to increase the amount of leaf gelatin you use and would probably start off by using double the number of sheets to see if that helps them set up better.

            PS – if you still have the first batch you made, you can melt it down gently and add extra gelatin to that batch rather than starting from scratch again. Hope that helps!

          • Sian Marta says

            Hello. Thanks so much for your reply. I will try adding the rest of the gelatin and see what happens. I will also order some powdered gelatin and follow your recipe! Thanks again. Best regards, Sian

    • meatified says

      It will work with other brands of gelatin, but you may have to play around with the amount you use.

  19. Milly says

    What other kinds of juice can I use? It’s hard for me to get watermelon this time of year, so what else can I try it with?

    • meatified says

      There are more details in the post comments, but *most* juices will work. You need to avoid fresh pineapple, mango and kiwi as they contain enzymes which will prevent the gelling effect of the gelatin. If the juices have been heated, though, they should also work.

      • meatified says

        I made about 24, but they were pretty large because of that gingerbread man mold. You could probably halve the size of them if you wanted to make them closer to bite size and make about 40, depending on your mold. Or, you could pour the mixture into a lined / non stick baking tray or pan and then cut them to any size you want :)

        • Ann Marie says

          confused :) if there are 24 gingerbreads on each silicone tray and you are working with about 2.5 cups of liquid; how many silicone trays did you use? I am wondering how many trays to purchase. :)

          • meatified says

            I only used one tray. I had two cups of fresh juice, but a little less once I had skimmed off the foam and lost a little of the water in the juice from evaporation when heating. If you have two full cups of pure juice, you may want a second tray to use up any extra, since I just tested my gingerbread mold and it holds about 2 cups of water. Or to save some $ on buying an extra tray, you could refrigerate any extra gelatin/juice mixture you didn’t use, then reheat it gently and mold it once you have removed the first round of gingerbread men from the tray. Hope that helps!

  20. Tamara says

    I tried your recipe today, but I used a store.bought organic grape-and-guava-juice because I don’t really like watermelons, and I figured after reading the comments, other juices would be fine too. I really liked the juice’s taste from the bottle, so I did not add any lemon or honey. But now they’re good to eat, the gummies taste so … bland! They’re really boring, with “just a hint of taste”. Do you think, adding honey and/or lemon would have contributed to the taste, should I use them next time? Or could it be that I used too much gelatin, which made the taste disappear? They look really nice though ;)

    • meatified says

      It’s hard to say since I don’t know exactly what amounts you used. Did you add more gelatin?

      • Tamara says

        Hm, I used half the juice in the recipe, but failed to adapt the amount of gelatin right. I was never good at maths :D I did use more than I should have. So now I’m trying it exactly as you said, with watermelon and all. Hope they turn out tasty now! Thank you for answering so quickly!

  21. Julie says

    how do you get the gummies out of the mold without breaking them?I just made some but had a hard time getting them out!

    • meatified says

      In this exact mold? You need to apply pressure around the edges of the shapes – if you just pop them up from the middle, they’ll crack and lose limbs. Just go slowly and they should come out fine :)

  22. says

    Thanks for this. Do your gummies come out chewy like gummy bears or more like jello/jelly? I’ve tried this twice with different juices and both come out like jello. I’m using the sheet gelatin, so maybe I’m getting the amounts wrong. Any suggestions?

    • meatified says

      I have no experience with sheet gelatin personally, but it sounds like you’re not using enough if they’re coming out soft. These should be firm enough to hold together when popping them out of a mold. Apparently four sheets of gelatin are the equivalent of 1 tbsp of powdered gelatin. Hope that helps a little!

  23. amsinckia says

    Hello,,
    I was just wondering if there were other brands of gelatin you would recommend using?

    • meatified says

      I’m not familiar with any other brands, since I use Great Lakes for everything. I have heard of some people using Bernard Jensen brand, but that is made from cattle that are fed some grain.

  24. Amber A. says

    Are these like jello gigglers or gummy bears?
    I made something like this recipe and they were like gigglers… I am looking for something more like gummy bears…

    • meatified says

      To get them to be as chewy as a gummy bear would most likely mean using so much gelatin that the flavor would be compromised. These are firmer than jello, but not as chewy as a gummy candy.

Trackbacks

  1. […] House made turkey jerky experiment: part one. The turkey is marinating overnight (Red Hot, coconut aminos, garlic, lime juice, salt, pepper). I'm glad I got my brother on board because he has a meat slicer and we never would have gotten those perfectly thin slices without it (touching raw poultry still grosses me out, but I supervised and made the marinade). Today we smoke it for 4 hours (or however long it takes to dry out). I shall report back. I decided to do this after being unable to find any kind of jerky without added sugar (and MSG in a lot of cases). My next experiment is gummy bears. I've ordered the mold on Amazon as well as grass fed gelatin. We'll see if they turn out like the picture… Sour Watermelon Homemade Gummies […]

  2. […] 8. La receta preferida de los niños. Prácticamente todo lo que compramos ya preparado también podemos hacerlo en casa, con la principal ventaja de que es mucho más natural y no lleva añadidos. Esta idea está enfocada a los niños -aunque seguro que los mayores no lograrán resistirse-. Si no puedes evitar que coman golosinas, ¿porqué no prepararlas nosotros mismos?. Sandía, gelatina y zumo de limón son los únicos ingredientes que necesitamos para tener estas apetitosas gominolas. (Vía: Meatified) […]

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