Homemade Fruit Gummies

6 30 58
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 10
Homemade Fruit Gummies
Health Highlights


1 1/2 cup Orange juice (freshly made juice, store-bought 100% juice, no sugar added smoothie blend)
1 tbsp Lemon juice
3 tbsp Gelatin dry powder, unsweetened (grass fed preferably)
3 tbsp Seaweed, agar, dried (SUBSTITUTE FOR GELATIN IF VEGAN, powedered)
3 tbsp Honey (more or less depending on preference)
1/2 tsp Vanilla extract, pure


  1. Pour juice into a small-medium saucepan. Sprinkle the gelatin over the top and let sit for just a few minutes until it starts to “bloom” (it will get wrinkly looking on the surface and all of the white powder from the gelatin will absorb into the liquid). When all the gelatin is absorbed, mix it well. It will be grainy at the beginning.
  2. Place the saucepan over medium heat on the stove. Let the liquid warm, but DON'T let it boil. You want all of the gelatin to dissolve and turn thin and runny. After a couple of minutes in the heat it should dissolve completely.
  3. Take off the heat and add the honey and vanilla extract.
  4. Put the liquid in a little jar (ex. measuring cup) and pour into a loaf pan or gummy molds and refrigerate for about 2-3 hours. 
  5. Remove from molds. They pop right out. If you used the loaf pan, cut your gelatin into small squares.
  6. Keep your homemade gummies in an airtight container in the refrigerator for about 2 weeks. If you leave them outside they will last, but it is recommended to store them in the refrigerator.


Make sure you taste the mixture before you pour it in the molds to make sure it has good flavor. It is recommended to go more sweet than less sweet because when the gummies set, they tend to taste less sweet.

Ideas For Juice Combinations:

  • Red: Beets, strawberries, carrots, raspberries, red apples.
  • Orange: Carrots, oranges, clementines, mangoes, peaches.
  • Yellow: Yellow pear, yellow apple, grapes (DO NOT USE PINEAPPLE, your gelatin will not set up due to the enzyme bromelain that’s found in pineapple).
  • Green: Kale, spinach, green grapes, cucumber, green apple (DO NOT USE KIWI, your gelatin will not set up).
  • Purple: Purple cabbage, blackberries, blueberries, concord grapes.
  • Pastel color: substitute some milk (dairy or non-dairy) for some of the juice in the recipe. 

Nutrition Facts

Per Portion

Calories 58
Calories from fat 1.2
Calories from saturated fat 0.1
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 12.4 mg
Potassium 76 mg
Total Carbohydrate 9.4 g
Dietary Fiber 0.1 g
Sugars 8.4 g
Protein 4.7 g

Dietary servings

Per Portion

Fruit 0.3

Energy sources