• 1. Prepare juice

  Have ½ cup smooth, pulp-free juice ready.

• 2. Bloom the gelatin

  Pour juice into a saucepan (cool or room temperature).

  Sprinkle gelatin evenly over the surface.

  Let sit undisturbed for 2–3 minutes

  If dry spots remain, gently stir once or twice

  Continue blooming 5–10 minutes total

  Gelatin should look fully hydrated, thick, and spongy with no dry granules.

• 3. Gently heat

  Place over low heat.

  Stir gently until completely smooth and dissolved.

  Do not boil.

• 4. Sweeten

  Remove from heat.

  Stir in sweetener (if using) and a pinch of salt.

  Taste and adjust as needed.

• 5. Prepare molds

  Place silicone gummy molds on a small baking sheet or tray before filling.

  This makes them easier to move to the refrigerator without spilling.

• 6. Fill molds

  Carefully pour or transfer the liquid into the molds.

  You can use:

  A small measuring cup with a spout

  A squeeze bottle

  A pipette/dropper (many mold sets include one)

  Fill each cavity to the top.

• 7. Chill

  Refrigerate 1–2 hours until fully set.

How to Make Fruit Juice (3 Ways)

• 1. Blender Method (most accessible)

  Add fruit to a blender

  For thick fruits (like strawberries), add a small splash of filtered water to help it blend

  Blend until completely smooth

  Strain through a fine mesh sieve

  Measure your final ½ cup after straining

  Tip:

  Frozen fruit works well, especially strawberries. Thaw first for better juice release.

• 2. Juicer Method

  Run fresh fruit through a juicer

  Strain if needed for a smoother texture

  Measure ½ cup

• 3. Store-Bought Juice

  Look for 100% juice with no added ingredients

  Avoid blends with added sugars, flavors, or preservatives

Fruit-Specific Tips

• Strawberries:

  Freeze and thaw first for best results

  May need a little water to blend

  Blueberries:

  Blend and strain to remove skins

  Citrus (oranges, Cuties):

  Peel before blending

  Strain for a smooth finish

  Add a little zest for extra flavor if desired

Sweetener Options

• Use 1–2 tablespoons, depending on taste:

  Honey

  Maple syrup

  Cane sugar (dissolve while heating)

  Taste before molding. Cold dulls sweetness slightly.

Texture Guide

• 1 tablespoon gelatin → firm, chewy, classic gummy

  Slightly less → softer

  Slightly more → firmer

Storage

• Store refrigerated in an airtight container.

Ingredient Note

• Made with real beef gelatin, these gummies naturally contain collagen-derived protein.