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!

A Note On Substitutions

Plenty of people have used this recipe as a base for their own juice / flavor combinations, which is awesome! But – a warning! There are some fresh juices which you must NOT use. Why? Because they contains enzymes which break down proteins. What does that mean? Those enzymes will break down the collagen that makes gelatin gel – so the gelatin will never set! Here’s a list of the fresh fruit juices to avoid:

  • Pineapple
  • Kiwi
  • Papaya
  • Pawpaw
  • Mango
  • Guava

As an extra note – the enzymes can themselves be denatured by heat. Which means that pasteurized or canned fruits or juices should gel fine because they are heat treated.

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
Author: 
Prep time: 
Total time: 
Serves: 24 + individual gummy candies
 
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)
  • 5 tbl grass fed gelatin
  • ½ cup freshly squeezed lemon juice
  • Optional, depending on the sweetness / ripeness of your watermelon: ¼ 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.

 

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

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301 comments

    1. Can any one help me with this recipe please? Watermelon isn’t in season so I thought of making them with mixed berries, will that work? And can any one give me a conversion on how much fruit makes one cup of juice?

  1. 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.

    1. 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 🙂

        1. 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?

          1. 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”.

        1. 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.

          1. It was fresh juice. It was good pineapple, too. What a shame 🙁

            I will try with something else. I really want to make these because I’m allergic to the colorant in the commercial ones.

          2. That sucks 🙁 I’m going to move that info into the post.

            The problem with pineapple is that it contains bromelain. There are two enzymes in bromelain that break down proteins – which means the collagen in the gelatin never sets up. Those enzymes are deactivated at 158F – so canned pineapple or pasteurized juices should work with gelatin, it’s just fresh that causes a problem.

      1. Hello! I am looking forward to making these for my son. While I’m waiting on the gelatin order from amazon, can I use store bought gelatin in the packet for this recipe?

  2. 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 🙂

      1. Yes, if you buy the juice it’s usually been pasteurized so you wouldn’t have the gelling problem because the enzyme would be denatured, I suspect 🙂

    1. I’m so glad I just read the commentsl I just juiced my watermelon and added a couple chunks of pineapple thinking how good that would be. I guess I’ll cook off my juice for a few minutes and see if it works. Dang!

          1. Ah, that makes sense. The heat will have broken down the enzyme that would otherwise possibly prevented the gelatin from setting. Thank you for coming back and letting me know 🙂

    1. 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!

    1. 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. 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?

    1. 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!

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

      1. I think it’s also to show the texture/density of the jelly as most recipes similar to this from the dreaded Pinterest seem to be quite untested and not firm enough to compare to gummy candies or packaged fruit jellies.

        If it really gives you the creeps maybe you should get more comfortable with your food; it’s just a jelly gingerbread man. I’d say half of the food photography online of corn casseroles, halloween cupcakes laden with candy and the like are much more off putting and barely food worthy. Just enjoy the jellies in another mould.

        1. I am always surprised by how much of a reaction this photo gets — honestly, I was just goofing around when I shot it because I was thinking about a candy I remembered eating as a kid that were a similar shape 🙂

          1. People either love or hate that little guy, no in between! I was thinking of the gummy candy men I used to love as a kid – you had to eat them head first 😉

  5. 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

  6. 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?

    1. 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.

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

    1. 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.”

  8. 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.

    1. 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 🙁

      1. mine too! Smells bad but tastes good. First time using that gelatin as well and wondering how to eliminate the smell.

        1. Try reducing the amount of gelatin used by a tablespoon – it should still gel fine but may help with the odor you described.

    1. 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! 🙂

  9. 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 (:

      1. I haven’t tried it. I’m not sure of the gelling power of agar in comparison to gelatin – the gelatin I used has a ratio of 1 tbsp to one pint of liquid, if that helps!

  10. 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!

    1. 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 🙂

      1. 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.

        1. 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 🙂

          1. 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.

          2. 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!

  11. 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.

    1. 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.

  12. 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.

  13. 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 🙂

    1. 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 😉

  14. 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?

    1. 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 🙂

        1. 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 🙂

          1. 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.

          2. 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!

          3. 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

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

  15. 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?

    1. 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.

      1. I am assuming you have to remove all the seeds from the watermelon before you blend it? What’s the quickest method for that?

      2. Will pomegranate juice work? I don’t know what pineapple/ mango/ guava have in common that make them not gel without heating first.

        1. Yes, pomegranate should work work fine! I forget the name, but there’s a specific enzyme in those other fruits that breaks down the gelatin, which is why they don’t work when raw 🙂

      1. 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 🙂

        1. 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. 🙂

          1. 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!

  16. 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 😉

      1. Hm, I used half the juice in the recipe, but failed to adapt the amount of gelatin right. I was never good at maths 😀 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!

  17. 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!

    1. 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 🙂

  18. 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?

    1. 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!

    1. 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.

  19. 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…

    1. 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.

    1. I’m afraid not, since I don’t count calories / macros myself. You could input the ingredients into a calorie counter, though.

  20. Ok, so I made these this morning, put the pan in the refrigerator and it’s been more than 2 hours and the whole thing is still liquid…what did I do wrong?

    1. Something went wrong with your gelatin, since 1 tbsp is enough to gel a pint of liquid and the recipe has 6. What gelatin did you use? Did you bloom it? Were there any lumps in your mixture? I need more info to troubleshoot this for you 🙂

        1. Did you use the gelatin in the green can, or the collagen in the orange can? The orange doesn’t gel.

          1. You need to use gelatin, not collagen, or they won’t set. I linked to it in the post, but it’s the orange/red can 🙂

    2. I stirred the gelatin into half of the watermelon juice instead of just letting it sit on top…could that be the problem? Is there anything I can do to salvage this batch? Thanks :/

      1. That shouldn’t really make much difference. Was the gelatin absorbed into the liquid? Did it dissolve properly when you heated it? Are there lumps of gelatin in the mixture? For your batch not to set it strikes me that you either must have had lumps of gelatin that didn’t dissolve or that somehow your gelatin has deteriorated somehow. What type of gelatin did you use? Is it fresh?

        1. yes, it dissolved…maybe I didn’t heat it long enough?? I was worried about getting it too hot. The Great Lake Gelatin is new so it should be fresh

          1. If it dissolved, then it was hot enough. Hmmm. Did you use fresh watermelon juice? This is baffling me :/

          2. 1/2 the juice was fresh and 1/2 was from a couple of days ago…could that be the prob? I’m totally bummed and not sure what to do with the pan full of watermelon, lemon, honey juice in my frig 🙁

          3. That seems to be the only issue, everything else seems ok. I’m still not sure why having older juice would stop it gelling, though. So sorry 🙁

    1. I’ve found that the best way to get them out cleanly is to press on the mold gently so that all of the sides pop free before you try to squeeze the whole gummy shape out. That way, they don’t break at weak points. You could also add extra gelatin, although that will affect the flavor 🙂

  21. Just want to make sure I’m reading the recipe correctly because dissolving 6 tbl to 1 cup of liquid was a disaster. I had to add 3 more cups of water in addition to the other 1 cup that I was heating up.

    1. Hmmm. You’re just blooming the gelatin in that first cup, not dissolving it. The bloomed gelatin is dissolved when you add it to the warm juice mixture. When you sprinkle the gelatin over the cold juice to bloom it, you will end up with a solid mass of bloomed gelatin, but that dissolves in the juice in the next step.

  22. You are so super cool for using the word duh, and i am so going to make these for my boy they love watermelon. Thank you for the recipe

    1. I’m sure you can! But I’m not sure if the strength of the gelatin would match exactly, so you may have to tweak the amounts. The Great Lakes brand says that 1 tablespoon of their powdered gelatin will gel one pint of liquid – maybe that will help you figure out how much of the Knorr you will need 🙂

  23. I cannot wait to try these! They look delicious and I know my kids will go crazy! It’s so cool that you can still have your treats and have them be healthy too.
    Love your website 🙂

    THANKS for the recipe!

    Shalae

    1. I’ve never used agar before, but it should work – you would need to play around with the amount you use, I’m not sure that it’s a direct substitution.

  24. Can I use coconut oil instead of honey? And how much can I add before it messes up the consistency? Thanks.

    1. I’m not sure why you would want to replace a sweetener with a fat? You can leave out the honey completely if you want, but adding coconut oil would really mess up the texture, since it solidifies when it’s chilled.

  25. I have a juice substitution (the brand is called Naked, the juice name is green machine) but the ingredients contain kiwi and pineapple. If I keep this to stop for about 20 minutes or bring it to a boil for a little bit first before adding the gelatin following your directions, will it still set and become gummies?

    1. The enzyme in pineapple that prevents gelatin from setting – bromelain – is deactivated when heated to about 158F. I think Naked juice is pasteurized (flash heated to 160 – 180F to kill off bacteria etc), so I would guess that you could probably make gummies from the juice just fine 🙂

  26. Just letting you know that it is possible to make gummies with kiwi fruit, it’s my boy’s favourite flavour. I’ve made it several times and it has always set.

    1. In theory, yes, but I’m not sure of the substitution ratios, since agar isn’t something I’m familiar with using, sorry!

    1. Did you use whole, pureed raspberries rather than juice? If so, that will hugely affect the texture and amount of gelatin needed to get a firm set.

  27. Hi there

    I love your blog post, Sour Watermelon Homemade Gummies, and we would love to feature it on our website, GreenThickies.com. Would it be OK for me to use one of your photos within my post? I will of course link back to your post.

    Thanks so much

    Myra
    GreenThickies.com

    1. I’m not sure why you asked when you’ve apparently gone along and taken my photo without my permission six hours later? You know that’s straight up wrong and you did it anyway. Please remove my image from your site.

  28. I am not sure what went wrong, but my gummies came out with a very mushy texture. They were definitely not the right consistency for Fruit Snacks. Any advice for a more fruit snack consistency? Thank you!!

    1. Hey Elizabeth, sorry I only just saw this comment! These kinds of juice based gummies will always come out closer to jello than a candy because they’re not thickened with anything. In comparison, a typical fruit snack is about 50% sugar and 25%-ish starch, which gives them the chew that these won’t have. If you’re looking for more of that kind of texture, I would recommend a recipe that uses the whole fruit, cooked down a little to thicken, rather than just juice because that will come closer to what I think you’re looking for, texture-wise. Here’s a Strawberry Lemonade Gummies recipe as a starting point!

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