These little gummies taste like a cozy sip of apple cider in candy form, which is exactly why I love packing them for lunchboxes and afternoon pick-me-ups. They are made with classic pectin, not gelatin, so the texture is soft and springy rather than bouncy, and the apple flavour really shines because we reduce the cider first. A quick cook on the stove, a simple pour into molds, and a patient set on the counter is all you need.
Why It’s So Good
Real apple cider is reduced for concentrated flavour, pectin gives a clean, plant based set, and a touch of lemon brightens everything so the gummies taste fresh, not flat.
Serves & Timings
Serves: about 64 small gummies · Active Prep: 15 minutes · Cook Time: 20 minutes · Additional Passive Time: 4 to 8 hours to set · Total Time: about 5 hours
Equipment
Candy thermometer, medium heavy bottomed saucepan, whisk, silicone spatula, silicone candy molds or an 8 inch square pan, small bowl, measuring cups and spoons, baking sheet and parchment, optional squeeze bottle for tidy filling
Ingredients
- 2 cups apple cider
- 1 cup granulated sugar, divided
- 1⁄3 cup light corn syrup
- 3 tablespoons powdered classic pectin, high sugar style, sometimes labeled citrus or HM pectin
- 1 tablespoon lemon juice, or 1 teaspoon citric acid dissolved in 1 tablespoon water
- Pinch of fine salt
For Coating, Optional
- 1⁄2 cup superfine sugar, stir with 1⁄4 teaspoon ground cinnamon, optional
Method
- Line a baking sheet with parchment and set silicone molds on top, or lightly grease an 8 inch pan and line with parchment for easy lift out.
- Pour apple cider into a medium saucepan and simmer over medium heat until reduced to about 1 cup, 10 to 12 minutes, stirring a few times.
- In a small bowl, whisk the pectin with 1⁄3 cup of the sugar to prevent clumping.
- With the cider at a gentle simmer, sprinkle in the pectin sugar mixture while whisking. Boil 1 minute, whisking, to fully dissolve and activate the pectin.
- Add the remaining 2⁄3 cup sugar, corn syrup, and a pinch of salt. Clip on a candy thermometer. Cook at a steady boil, stirring frequently, until the mixture reaches 225°F to 228°F, about 8 to 12 minutes. The bubbles will be thick and glossy.
- Remove from heat. Stir in lemon juice, or the citric acid solution, until fully blended. Do not boil after adding acid.
- Immediately fill molds, or pour into the prepared pan and smooth the top. Work quickly, the mixture starts to gel as it cools.
- Let set, uncovered, at room temperature until firm, 4 to 8 hours. Unmold, or lift from the pan and cut into small squares with a lightly oiled knife.
- For a classic finish, toss gummies in the sugar coating, then place on a parchment lined tray to air dry 1 to 2 hours so a light skin forms. Store in an airtight container.
Tips & Variations
- Use classic or high sugar pectin, not low sugar or freezer pectin. The low sugar versions will not set properly with this formula.
- For cinnamon cider gummies, add 1⁄4 teaspoon ground cinnamon to the pot in Step 5.
- For pear or grape gummies, swap the cider for 100 percent juice and keep the method the same, reduce to 1 cup in Step 2.
- Humidity makes gummies sticky. If your kitchen is humid, skip the sugar coating and dust lightly with cornstarch instead.
Compact Nutrition (Per Gummy — Approximate)
Calories: 25 · Protein: 0 g · Fat: 0 g · Carbs: 6 g · Fibre: 0 g
FAQ
Q: Do these need refrigeration
A: No, store in a cool, dry place in an airtight container up to 1 to 2 weeks. In very humid weather, refrigerate and bring to room temperature before serving.
Q: Can I use gelatin instead of pectin
A: That is a different method. Gelatin gummies are not vegetarian and set at lower temperatures. For this recipe, stick to pectin for the proper texture.
Q: Can I use low sugar pectin
A: Not with this formula. If using low sugar or calcium activated pectin, you need a different ratio and a calcium solution.
Q: Why did my gummies turn grainy
A: The mixture may have crystallized. Make sure the corn syrup is included, avoid scraping crystallized sugar from the sides of the pan, and cook to the target temperature.
Easy Home Made Apple Cider Gummies (Pectin Based, Lunchbox Friendly)
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Ingredients
Equipment
Method
- Line a baking sheet with parchment and set silicone molds on top, or lightly grease an 8 inch pan and line with parchment for easy lift out.
- Pour apple cider into a medium saucepan and simmer over medium heat until reduced to about 1 cup, 10 to 12 minutes, stirring a few times.
- In a small bowl, whisk the pectin with 1⁄3 cup of the sugar to prevent clumping.
- With the cider at a gentle simmer, sprinkle in the pectin sugar mixture while whisking. Boil 1 minute, whisking, to fully dissolve and activate the pectin.
- Add the remaining 2⁄3 cup sugar, corn syrup, and a pinch of salt. Clip on a candy thermometer. Cook at a steady boil, stirring frequently, until the mixture reaches 225°F to 228°F, about 8 to 12 minutes. The bubbles will be thick and glossy.
- Remove from heat. Stir in lemon juice, or the citric acid solution, until fully blended. Do not boil after adding acid.
- Immediately fill molds, or pour into the prepared pan and smooth the top. Work quickly, the mixture starts to gel as it cools.
- Let set, uncovered, at room temperature until firm, 4 to 8 hours. Unmold, or lift from the pan and cut into small squares with a lightly oiled knife.
- For a classic finish, toss gummies in the sugar coating, then place on a parchment lined tray to air dry 1 to 2 hours so a light skin forms. Store in an airtight container.
Nutrition
Notes
- Use classic or high sugar pectin, not low sugar or freezer pectin. The low sugar versions will not set properly with this formula.
- For cinnamon cider gummies, add 1⁄4 teaspoon ground cinnamon to the pot in Step 5.
- For pear or grape gummies, swap the cider for 100 percent juice and keep the method the same, reduce to 1 cup in Step 2.
- Humidity makes gummies sticky. If your kitchen is humid, skip the sugar coating and dust lightly with cornstarch instead.
FAQ
Q: Do these need refrigeration?A: No, store in a cool, dry place in an airtight container up to 1 to 2 weeks. In very humid weather, refrigerate and bring to room temperature before serving. Q: Can I use gelatin instead of pectin?
A: That is a different method. Gelatin gummies are not vegetarian and set at lower temperatures. For this recipe, stick to pectin for the proper texture. Q: Can I use low sugar pectin?
A: Not with this formula. If using low sugar or calcium activated pectin, you need a different ratio and a calcium solution. Q: Why did my gummies turn grainy?
A: The mixture may have crystallized. Make sure the corn syrup is included, avoid scraping crystallized sugar from the sides of the pan, and cook to the target temperature.
