Ben's kitchen / Strawberry Fruit Gummies
Strawberry Fruit Gummies
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Real strawberry puree gives these gummies a bright, jammy flavor that synthetic candy can never touch. The lemon juice sharpens everything, and a spoonful of honey rounds out the sweetness so it doesn't taste flat. They have that satisfying chew — springy but soft, the kind that gives just a little when you bite through. Set a pan on a weekend afternoon and you'll have a full week's worth of snacks ready by dinnertime.
Ingredients
- 1 cup fresh or frozen strawberries, pureed and strained
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or light corn syrup
- 3 tablespoons unflavored gelatin powder
- 1/4 cup cold water
Instructions
Bloom the Gelatin
- Lightly grease a small 8x8-inch baking pan or dish with a neutral oil and set aside.
- Pour the cold water into a small bowl and evenly sprinkle the unflavored gelatin over the surface. Do not stir. Let it sit undisturbed for 5 minutes until it blooms and becomes spongy.
Cook and Set
- Add the strained strawberry puree, granulated sugar, lemon juice, and honey to a small saucepan over medium-low heat. Stir gently until the sugar fully dissolves and the mixture is warm but not boiling, about 3 to 4 minutes.
- Remove the saucepan from heat and immediately add the bloomed gelatin. Whisk vigorously for 1 to 2 minutes until the gelatin is completely dissolved and no lumps remain.
- Pour the mixture through a fine-mesh strainer into the prepared pan to ensure a smooth, even set. Gently tap the pan on the counter to release any air bubbles.
- Allow the pan to cool at room temperature for 10 minutes, then transfer to the refrigerator. Chill uncovered for at least 2 hours, or until fully firm to the touch.
- Once set, run a thin knife along the edges and turn the slab out onto a cutting board. Slice into small squares or rectangles using a sharp knife. Toss lightly in granulated sugar if desired for a classic gummy finish.
Chef's tips
- Strain your strawberry puree through a fine-mesh sieve to remove seeds and pulp — a smooth puree means a cleaner, more uniform set with a glossy finish.
- Never let the strawberry mixture boil after adding the gelatin. High heat breaks down gelatin's setting power and your gummies will come out soft or soupy. Warm the mixture just enough to melt the gelatin.
- For a firmer, more traditional gummy texture, increase the gelatin to 4 tablespoons. For a softer, more jello-like bite, reduce to 2 tablespoons and adjust to your preference.
Nutrition (per serving, estimated)
62calories
4gprotein
12gcarbs
0gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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