BLEND: Add the chopped strawberries, lemon juice & honey to a blender. Blend until liquid and smooth. Pour the strawberry mixture into a saucepan.
BLOOM: Sprinkle the strawberry mixture with the gelatin. Let sit for a few minutes so that the gelatin can absorb some of the liquid.
WARM: Place the saucepan on the stove top over low heat. Gently warm the strawberry mixture through: you don’t want it to get too hot, just warm enough to soften and melt the gelatin. Definitely no bubbling or boiling here! Whisk the mixture until all of the gelatin is incorporated into the liquid and the strawberry mixture is a smooth, thin liquid. Remove from the heat.
STRAIN, optional: If your blender doesn’t pulverize the strawberry seeds well, you can strain them out by running the liquid through a fine mesh strainer, if you like. It’s definitely not necessary unless they bother you.
POUR: If you are using silicone molds, place them on a baking sheet to keep them level. Divide the strawberry mixture between silicone mold shapes. If you don’t have molds, pour the mixture into a baking dish.
CHILL: Transfer the baking tray or dish to the refrigerator. Chill until firm, at least 1 hour. If you used a mold, placing it into the freezer for 5 minutes or so makes it even easier to pop the gummies free. If you used a baking dish, cut the gummies into squares.
STORE: Transfer the gummies to an airtight container. Keep in the fridge for up to 1 week. You can freeze these, but the texture is never as good once thawed, they become much chewier after a stay in the freezer!