Black Currant Gummies (Printable)

Chewy, fruity gummies bursting with tangy black currant flavor. A delightful homemade treat ready in under 3 hours.

# What You Need:

→ Black Currant Base

01 - 1 cup fresh or frozen black currants
02 - 1/3 cup water
03 - 2 tablespoons fresh lemon juice

→ Sweetener

04 - 3/4 cup granulated sugar

→ Gelatin

05 - 3 tablespoons unflavored powdered gelatin
06 - 1/3 cup cold water for blooming gelatin

→ Finishing

07 - 1/4 cup granulated sugar for coating, optional

# How-To:

01 - Combine black currants and 1/3 cup water in a saucepan over medium heat. Simmer for 5 to 7 minutes until berries soften and begin to burst.
02 - Remove from heat. Press mixture through a fine mesh strainer into a bowl, extracting juice and pulp while discarding skins and seeds. You should obtain approximately 2/3 cup puree.
03 - Stir lemon juice and sugar into the strained mixture until sugar dissolves completely.
04 - Sprinkle gelatin over 1/3 cup cold water in a small bowl. Allow to stand for 5 minutes to bloom.
05 - Return black currant mixture to saucepan over low heat. Add bloomed gelatin and stir continuously until completely dissolved. Do not allow mixture to boil.
06 - Pour mixture into silicone candy molds or parchment-lined 8 by 8 inch pan. Tap gently to remove air bubbles.
07 - Refrigerate for at least 2 hours until gummies are fully set and firm.
08 - Remove gummies from molds or cut into squares if using a pan. Optionally toss in granulated sugar to coat.
09 - Transfer gummies to an airtight container and refrigerate until serving.

# Expert Advice:

01 -
  • They taste restaurant-quality but cost a fraction of what fancy candy shops charge, and you control exactly how sweet they are.
  • The whole process takes barely 30 minutes of actual work, making these perfect for a weeknight craving or impressing guests with minimal fuss.
  • Black currants have this tangy complexity that makes store-bought gummies taste one-dimensional once you've tasted homemade.
02 -
  • Don't skip the blooming step with cold water—it's the difference between smooth gummies and grainy ones with little gelatin specks throughout.
  • If your gummies seem too soft after 2 hours, they need more chilling time or slightly more gelatin next time, but resist the urge to boil the mixture, which destroys the gel structure.
03 -
  • Oil your knife or kitchen shears before cutting the pan version—this prevents sticking and gives you clean edges instead of ragged ones.
  • Taste your currant base before adding gelatin so you know exactly what flavor you're locking in, and don't be shy about adjusting sweetness or tartness at that stage.
Go Back