Save These homemade Black Currant Gummies are chewy, fruity, and bursting with the tangy sweetness of fresh berries. They offer a delightful and natural alternative to store-bought candy, making them a perfect treat for candy lovers of all ages.
Save Creating these gummies at home is a rewarding process that captures the intense, deep purple essence of the currants. Whether you use fresh or frozen berries, the result is a sophisticated sweet that feels far more special than anything from a package.
Ingredients
- Black Currant Base: 1 cup (150 g) fresh or frozen black currants, 1/3 cup (80 ml) water, 2 tablespoons lemon juice (about 1 lemon)
- Sweetener: 3/4 cup (150 g) granulated sugar
- Gelatin: 3 tablespoons (30 g) unflavored powdered gelatin, 1/3 cup (80 ml) cold water (for blooming gelatin)
- Finishing: 1/4 cup (30 g) granulated sugar (for coating, optional)
Instructions
- Step 1
- Combine the black currants and 1/3 cup water in a saucepan over medium heat. Simmer for 5–7 minutes, until the berries are soft and begin to burst.
- Step 2
- Remove from heat. Use a fine mesh strainer to press the mixture into a bowl, extracting juice and pulp (discard skins and seeds). You should have about 2/3 cup (150 ml) of puree.
- Step 3
- Stir in lemon juice and sugar until dissolved.
- Step 4
- In a small bowl, sprinkle gelatin over 1/3 cup cold water. Let stand 5 minutes to bloom.
- Step 5
- Return the black currant mixture to the saucepan over low heat. Add bloomed gelatin and stir continuously until completely dissolved (do not boil).
- Step 6
- Pour the mixture into silicone candy molds or a parchment-lined 8x8-inch (20x20 cm) pan. Tap gently to remove air bubbles.
- Step 7
- Refrigerate for at least 2 hours, until fully set.
- Step 8
- Remove gummies from molds or cut into squares if using a pan.
- Step 9
- Optionally, toss gummies in granulated sugar to coat. Store in an airtight container in the refrigerator.
Zusatztipps für die Zubereitung
Make sure to press as much pulp as possible through the strainer to maximize the flavor and color of your gummies. When dissolving the gelatin, keep the heat low to ensure it melts smoothly without boiling, which can impact the final texture.
Varianten und Anpassungen
For a vegan alternative, you can use agar-agar by substituting 1.5 tablespoons of agar powder for the gelatin, though the setting method may vary. You can also swap black currants for raspberries or blueberries to explore different berry flavors.
Serviervorschläge
These gummies are best served chilled. For those who prefer a firmer, more commercial-style gummy texture, leave them uncovered on a plate in the refrigerator overnight before storing or coating them in sugar.
Save Once set and optionally coated, these black currant gummies should be stored in an airtight container in the refrigerator. They make a wonderful snack for a movie night or a charming gift for friends and family.
Recipe Guide
- → How long do homemade gummies last?
When stored properly in an airtight container in the refrigerator, these gummies stay fresh for up to 2 weeks. The cool temperature prevents them from becoming too soft or sticky.
- → Can I use frozen black currants instead of fresh?
Absolutely. Frozen currants work just as well as fresh. Simply thaw them before cooking, and expect them to release their juices more quickly during the simmering step.
- → What's the purpose of blooming the gelatin?
Blooming allows gelatin granules to absorb water evenly, ensuring smooth dissolution in your hot fruit mixture. Skipping this step can result in lumpy or grainy gummies.
- → How do I make these gummies vegan?
Replace the gelatin with 1.5 tablespoons of agar powder. Note that agar sets more firmly than gelatin, so the texture will be slightly different but still delicious.
- → Why strain the berries instead of blending them?
Straining removes skins and seeds for a smooth, uniform texture. This gives your gummies that professional candy shop quality and prevents any gritty or fibrous bits.
- → Can I reduce the sugar in this recipe?
You can reduce sugar slightly, but it helps balance the currants' natural tartness. The sugar also contributes to proper gummy texture and shelf life.