Those of you who started following my blog at the beginning may recall my ill-fated attempt at gummy candies. My husband Jeff LOVES gummies. And let’s be honest, so do I. But gummy candies and fruit snacks found at the store are full of sugars and artificial flavorings, colors, and sweeteners, so I knew making them at home was still my best option. I have continued to save and pin any number of gummy treats to attempt in the future, but I’ve been hesitant to give any of them a whirl. But I decided – today is the day! And I’m so glad I did. These fruit snacks turned out great and are full of good-for-you grass-fed gelatin, which is great for your joints and your digestion, and also supports the growth of your nails, hair and skin, among other health benefits. Eating a couple of these fruit-packed bites each day is a great way to get good gelatin into your body, and a nice sweet treat, too.
Homemade Gummy Fruit Snacks
(adapted from Weed Em and Reap)
- 4 C. frozen fruit (I used a mix of pineapple, grapes, strawberries, peaches and mango) – fresh fruit obviously works great, too!
- 1/2 C fresh lime juice
- 1/2 C local raw honey
- 1/4 t salt
- 1/2 t organic vanilla extract
- 6 T grass-fed gelatin (buy it here)
Add the frozen fruit to a medium saucepan set on medium heat. Cook the fruit, mashing as it thaws and cooks down (I used my potato masher). The cooking time will obviously be much less if using fresh fruit.
Once it’s cooked, down, transfer the liquid fruit to a blender and puree until smooth (be very careful when blending hot liquids. I usually cover the top of my blender with a tea towel and apply pressure to make sure no hot liquid burns my hands). Return the fruit to the saucepan and add the lime juice, honey, salt and vanilla, whisking to combine.
Slowly stream in the gelatin, one tablespoon at a time, whisking constantly.
Once all of the gelatin is incorporated, let the fruit concoction simmer for another 2-3 minutes. Turn off the heat. I then transferred the liquid into a 4-cup glass measuring cup for easier pouring.
Fill ice cube trays or other molds about 3/4 full (I found these on sale at a Williams Sonoma outlet) and refrigerate for at least 30 minutes to an hour, depending on how thick your pour the fruit mixture into the molds. I put my molds on a baking sheet before filling to make transferring to the refrigerator easier. (If you don’t have ice cube trays or other molds, you could always pour the liquid into a glass baking dish, refrigerate, and then cut into pieces later).
Store them in the refrigerator and pop them out when you’re ready to eat and enjoy!
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