colorful jelled fruit candy coated in sugar

Jelled Fruit Gummy Candy — Low Sweetener | Pate des fruits

 

Jelled Fruit Candy -- Low Sweetener is a candy made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Notes

Store candies in an airtight container in the refrigerator. They will keep for about a week or possibly a little longer.

Ingredients

  • This recipe uses the ingredients listed on the recipe sheet that comes with the pectin in the section for Cooked Jam Jelly – Low Sugar or Honey.
  • If you are making fruit candy from mashed fruit find the jam recipe for that fruit.
  • If you are making fruit candy from juice find the jelly recipe for that fruit.
  • Double the amount of pectin in the recipe. All of the other ingredients in the recipe stay the same.
  • To effectively disperse 6 to 8 teaspoons of pectin we recommend a minimum of 1 cup of sugar or honey. Follow the recipe for maximum amounts of sugar or honey.

Instructions

  • Prepare fruit or juice. Note: this could include boiling down the fruit or juice - to some degree - to concentrate the flavor.
  • Measure mashed fruit or juice or somewhat boiled down fruit or juice into sauce pan.
  • Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
  • Put the mixture in a shallow pan. Allow it to cool then chill in the refrigerator until firm. When the mixture is firm, cut into pieces and coat the pieces in a 50/50 mixture of powdered sugar and cornstarch to take away the sticky feel.

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17 Responses

  1. kathy laskowski
    | Reply

    I have an abundant amount of kiwis and would like to know if anyone has ever tried to make kiwi flavored gummy candy. I see a recipe for kiwi raspberry lime jam but was wondering what the measurements would be if I used just kiwis.

    • Shelby Collings
      | Reply

      Hello Kathy,

      Great question! For plain Kiwi Jam you will need 2 3/4 pounds ripe kiwis, 1 1/2 cup sugar, 2 teaspoons calcium water and 2 teaspoons Pomona’s Pectin…that will be the base for you to create your gummy recipe off of.

      Enjoy!

  2. Lisa Miller
    | Reply

    I found Pomona’s while searching for a pectin I could use. I’m violently allergic to all corn products and the standard pectins are packed with them. You may consider testing to see if the jellies can be coated with arrowroot or tapioca flour. The confectioner’s sugar would have to be home-ground in a blender, too, as store-bought contains cornstarch-I discovered that the hard way. If I have enough juice to make Blackberry Jellies, I’ll report back.

  3. Ruchi
    | Reply

    Hiya, can I make coffee flavored gumdrops or square shaped jujubes with it?

    • Shelby Collings
      | Reply

      It certainly should work, thought we have never given it a go ourselves! Let us know if you give it a try.

  4. judy
    | Reply

    I would like to make Turmeric gummy candies. do you have a recipe for this?
    thank You
    Judy

    • Shelby Collings
      | Reply

      Hello Judy,

      We do not have turmeric gummy recipe, but you can absolutely add some turmeric to this Jelled Fruit Candy recipe.

  5. Meghan
    | Reply

    Hi – I’m interested in making jelled wine candy. Do you have any suggestions for that? Thanks!

    • Shelby Collings
      | Reply

      Hello Meghan,
      Thanks so much for reaching out to us here at Pomona’s! We do not have any experience making jelled wine candy. We do have recipes for both White Wine Jelly and Red Wine Jelly that you can absolutely use to create these Jelled Fruit Candies. If you decide to give it a try, let us know how it goes!

      Happy jamming!

  6. Cheryl Pugh
    | Reply

    Have you ever made Prickly Pear Cactus Juice candies using your recipe? I tried a different recipe (not Pomona’s) and it called for applesauce but the candy never jelled firm enough for candy.
    Second questions is does the 50/50 powdered sugar and cornstarch offer a yummy flavor for the candy? Just worried about the cornstarch part of the equation.

    • Shelby Collings
      | Reply

      Hello Cheryl,
      Thanks so much for choosing Pomona’s! We have not made the jelled fruit candy using Prickly Pear Cactus juice before, but it sounds delicious! The 50/50 powdered sugar and cornstarch mixture adds just a touch of additional sweetness, and the cornstarch is virtually tasteless.

      Let us know if you give the Prickly Pear Cactus candy a try, we would love to hear how it turns out!

  7. Lyn
    | Reply

    Is it possible to make kombucha gummies? Cooking the kombucha would be defeating the purpose of the benefits. Any tips?

    • Shelby Collings
      | Reply

      Hello Lyn,

      We have never tried using kombucha in our gummy recipe, but would love to hear how it goes if you decide to give it a try!

      Kindly,
      Shelby

  8. Kelley
    | Reply

    What is the consistency of these candies? Gummy bears, orange slices, or Turkish Delight?

    Thanks-
    Kelley

    • Mary Lou Sumberg
      | Reply

      Hi Kelley,
      Jelled Fruit Candy made according to our recipe with Pomona’s is well jelled, but not as chewy as gummy bears, orange slices, or Turkish Delight.

      If you try the recipe, be sure to also do the coating as described in Step 6.

      I hope this helps, and thanks for your interest in Pomona’s Pectin.

  9. Daniel Fuchs
    | Reply

    I’m interested in making jellied fruit candies with Tamarind puree. Would I follow the proportions for jam? If so, would it be the same proportions as the other sour fruits?

    Also, it says to double the pectin in the recipe. Does the calcium water also have to be doubled? Thank you for your assistance!

    • Mary Lou Sumberg
      | Reply

      Dear Daniel,
      To make jelled fruit candy with tamarind puree, we suggest that you follow the recipe for Cooked Strawberry Jam – Low Sugar or Honey. You do double the pectin; you do not double the calcium water.

      We haven’t made this recipe with tamarind puree before; it is possible that tamarind puree is thinner and has less pulp than mashed strawberries so you might need more pectin than strawberry. If the puree is thin, you might want to add an additional 1/2 to 1 teaspoon of pectin and see how that jells. It might take some experimenting.

      We would love to know how it turns out. And thanks for using Pomona’s Pectin!

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