Ingredients
Equipment
Method
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.
