Black Currant Gummies (Printable Version)

Chewy homemade gummies with tangy black currant flavor. Easy to make, naturally gluten-free, and perfect for satisfying sweet cravings.

# What You 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

→ Finishing

07 - 1/4 cup granulated sugar

# Steps:

01 - Combine black currants and 1/3 cup water in a saucepan over medium heat. Simmer for 5-7 minutes until berries soften and burst.
02 - Remove from heat and press mixture through a fine mesh strainer into a bowl, extracting juice and pulp. Discard skins and seeds. You should have about 2/3 cup of puree.
03 - Stir lemon juice and sugar into the puree until completely dissolved.
04 - Sprinkle gelatin over 1/3 cup cold water in a small bowl. Let stand for 5 minutes to absorb liquid and soften.
05 - Return black currant mixture to saucepan over low heat. Add bloomed gelatin and stir continuously until fully dissolved. Do not boil.
06 - Pour mixture into silicone candy molds or parchment-lined 8x8-inch pan. Tap gently to release air bubbles.
07 - Refrigerate for at least 2 hours until completely firm and set.
08 - Remove gummies from molds or cut into squares. Optionally toss in granulated sugar for coating. Store in airtight container in refrigerator.

# Expert Advice:

01 -
  • The homemade texture puts anything store-bought to shame, perfectly chewy without being rubbery.
  • Black currants bring this sophisticated tang that balances the sugar beautifully.
  • They come together faster than you think and last all week in the fridge if you can resist eating them all at once.
02 -
  • Never let the gelatin mixture boil or it will lose its setting power, keep the heat gentle once you add it in.
  • The straining step is crucial for smooth gummies, so take your time pressing out all that good fruit pulp.
  • Silicone molds make this so much easier than trying to cut perfect squares, but either method works beautifully.
03 -
  • Lightly oil your silicone molds before pouring for the easiest release later.
  • Room temperature puree incorporates bloomed gelatin more smoothly than hot, so let it cool slightly before combining.
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