Black Currant Gummies (Printable Page)

Chewy fruit gummies with tangy black currant flavor. Easy to make at home with simple ingredients.

# What You Need:

→ Black Currant Base

01 - 1 cup fresh or frozen black currants
02 - 1/3 cup water
03 - 2 tablespoons fresh lemon juice

→ Sweetener

04 - 3/4 cup granulated sugar

→ Gelatin

05 - 3 tablespoons unflavored powdered gelatin
06 - 1/3 cup cold water for blooming gelatin

→ Finishing

07 - 1/4 cup granulated sugar for coating, optional

# 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 begin to burst.
02 - Remove from heat and use a fine mesh strainer to press mixture into a bowl, extracting juice and pulp while discarding skins and seeds. Reserve approximately 2/3 cup of puree.
03 - Stir lemon juice and sugar into the black currant puree until sugar dissolves completely.
04 - Sprinkle gelatin over 1/3 cup cold water in a small bowl. Allow to stand for 5 minutes to bloom and hydrate.
05 - Return black currant mixture to saucepan over low heat. Add bloomed gelatin and stir continuously until completely dissolved, ensuring mixture does not boil.
06 - Pour mixture into silicone candy molds or a parchment-lined 8x8-inch baking pan. Tap gently to remove air bubbles.
07 - Refrigerate for at least 2 hours until fully set and firm.
08 - Remove gummies from molds or cut into squares if using baking pan.
09 - Optionally toss gummies in granulated sugar to coat. Store in an airtight container in the refrigerator.

# Expert Advice:

01 -
  • These gummies taste like you spent hours perfecting them, but they're genuinely a breeze to make on a lazy afternoon.
  • That perfect balance of tart and sweet means you're not eating pure sugar—it feels almost wholesome, even though it's definitely candy.
02 -
  • Don't skip blooming the gelatin or try to rush it—lumpy gummies are a disappointment that you'll taste in every bite.
  • If your gummies feel too soft, they didn't chill long enough; if they're rubbery, you may have overheated the gelatin mixture (gentle heat is everything).
03 -
  • If you want to experiment with texture, try leaving them uncovered in the fridge for 24 hours instead of 2—they'll firm up beautifully and last even longer.
  • For a vegan version, agar-agar works wonderfully (use about 1.5 tablespoons of agar powder), though the setting time and firmness may shift slightly depending on your brand.
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