Tasty the rainbow of flavors in this simple recipe for chewy candies with a soft, sweet pate de fruit texture. Easily adapt this recipe to any flavor using our super concentrated flavor drops.
Ingredients
- 27g (3 Tbsp) Rapid Set HM Pectin
- 100g (½ Cup) Sugar (first measurement)
- 237g (1 Cup) Water (first measurement)
- 400g (2 Cups) Sugar (second measurement)
- 112g (½ Cup + 2 tsp) Isomalt
- 1 Dram Flavor Drops (any flavor)
- 8.75g (2 tsp) Citric Acid
- 5g (1 tsp) Water (second measurement)
- 100g (1/2 Cup) Sugar (third measurement)
Equipment
- Large Heavy Bottom Pan
- Silicone Molds
- Candy Thermometer
Timing
Active Time: 15 Minutes
Total Time: 2 Hours
Yield
~125 Pieces
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Heat Sugar & Pectin
In a large heavy bottom pan, combine the pectin and (first measurement) of sugar and whisk together.
Slowly pour in the (first measurement) of water, whisking constantly to avoid any lumps.
Add the (second measurement) of sugar and isomalt and whisk until combined.
Whisking constantly, cook until 240”F, on a medium high flame.
-
Add Flavor Drops & Acid
Once the temperature is reached, add the flavor drops and whisk until combined.
In a small bowl, combine the citric acid and (second measurement) of water and add to the pan, whisk together.
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Set in Mold & Cool, Cut, Serve
Once combined, pour into a silicone mold lined with ½ of the (third measurement) of sugar.
Let cool at room temperature for 2 hours.
Once cooled, cut the gummies into desired shape and roll in the remaining sugar.
Summary
Recipe Name
Fruity Pectin Jelly Candies
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 8 Review(s)
Comments (37)
June 16, 2020 10:14 am
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August 4, 2020 2:35 pm
Reviewing the Pectin Jelly Candies. Something is off with the stated temperature to boil (240). I think this is too high? The candy gets way too rubbery. Can’t put into molds. Even at 230 degrees it still came out too thick. My candy thermometer is fine. I’m using you’re HM rapid set Pectin. Please advise on the proper boiling point. Would 200 suffice?
August 4, 2020 3:26 pm
The temperature is correct – 240 is the temperature that the sugar should be cooked to, not the actual boiling point. With the issues that you’re having it sounds like you may be adding the citric acid too early.
February 19, 2021 3:55 pm
Hi, Pam. This is Faisal from India. You can cook until 225’F and turn off your heat also remove from the pan from heat. Finally you can add citric acid.
Good Luck
August 18, 2020 6:41 pm
Can erythritol be used rather than standard sugar in this recipe?
August 25, 2020 4:27 pm
Not this recipe, if you’re going low/no sugar you will have to change the type of pectin.
September 3, 2020 12:05 pm
Do you drop the heat immediately when a temperature of 240 degrees is achieved? At what temperature is the citric acid solution being added? And, does the citric acid need to be completely dissolved before adding to the mixture. I’m using HM Pectin Slow Set.
September 14, 2020 11:11 am
Yes, remove the pectin gummies from the heat when they reach 240F. the citric acid solution should be fully dissolved and added immediately.
October 5, 2020 2:40 am
Is it possible to make these pectin gummies using Stevia? I see your comment above about going the no sugar route, so what would be the right Pectin for a stevia gummy? Do you know the amount of stevia needed to match this recipe? Also, would 240”F still be the temperature that needs to be reached?
October 20, 2020 9:50 am
Rapid set HM pectin is always going to be the correct pectin to use when making gummies. But the thing to watch out for is the texture of the cooked sugar also affects the texture of the gummies. So without that cooked sugar it may be softer than desired.
October 26, 2020 10:01 pm
Hi, I have to add an oil to this recipe, do i need to add an emulsifier such as guar gum? If so how much? Also trying to pour this into a 3ml silicone square mold and it is very thick, should i add more water to slow down the setting process? I’m using your HM slow set pectin..
October 27, 2020 4:18 pm
If you’re trying to make cannabis gummies they need a much stronger emulsifier. Try polysorbate 80.
March 26, 2021 9:58 pm
Would lecithin work instead?
March 29, 2021 9:47 am
You can try liquid lecithin, not powder, but we would only use polysorbate 80.
November 6, 2020 5:30 pm
I love how you knew the above comment was about cannabis gummies.
my question is why such a strong emulsifier is needed. ill be using distilled thc about 50mg per sq inch and can I use some random liquid pectin from the grocery store?
November 12, 2020 3:32 pm
Pectin is not an emulsifier. It is a gelling agent. The emulsulfier is what binds the oil and water particles together.
November 14, 2020 3:14 pm
Is vegetable glycerin a suitable emulsifier?
November 17, 2020 10:26 am
Vegetable glycerin is used for gummies but we haven’t tried it ourselves.
December 18, 2020 11:25 am
I do not have Isomalt on hand. Can I substitute sugar or corn syrup for that?
December 27, 2020 2:25 pm
You can sub out sugar for isomalt.
December 19, 2020 8:33 pm
If I was to substitute some portion of the second measurement of sugar with tapioca syrup, what would you suggest?
December 27, 2020 2:25 pm
It takes R&D to start tweaking recipes. We always recommend starting at a 1:1 and see how you feel about the results, then adjust from there.
January 31, 2021 7:39 am
I have tried this recipe 3 times so far and I keep getting a candy that is quite hard. Think jolly rancher with at tad more chew. I’ve calibrated my thermometer and scales, read all of the pectin articles and watched the videos. I’m using your HM Rapid Set pectin. I was expecting something a little more like a gum drop. Any suggestions? Thank you! I’m determined to get it right!
February 1, 2021 9:42 am
This happens when the sugar is cooked to too high of a temperature. I would suggest stopping the cooking at 233-235F if the listed 240F is too chewy for your liking.
February 13, 2021 3:51 pm
Thought I’d share my successful attempt at making energy gel blocks with the following recipe modifications: 1/2 cup tart cherry juice + 1/2 cup water instead of 1 cup water; 1/2 cup maltodextran instead of 1/2 cup isomalt; and no added flavor drops (tart cherry was the flavoring). I cut the big gel block into small ~5 g cubes and coated them sugar. These were tasty and worked perfectly for fueling my bike workouts. Next time I make these I will add a pinch of sea salt at the beginning for a source of electrolytes, try a different fruit juice, and stop at 235*F for less chewy blocks.
February 27, 2021 8:08 pm
Hello, any idea why mine came out like a softer stickier version of hard candy? I heated to 240 and fall at all the steps and even weighed out everything
March 1, 2021 9:46 am
he consistency of pectin gummies should be softer than a gelatin gummy. Although they should hold their shape very well. If they are not holding their shape then the ratio of acid was off. If you’re looking for hard candies, try our hard candy recipe.
March 1, 2021 12:51 pm
Can I substitute isomalt for all the sugar (except the amount for dusting)
March 1, 2021 3:01 pm
Haven’t tried it ourselves but should work
March 13, 2021 7:24 am
Wondering about the addition of citric acid. Would it be problematic to leave it out? I am making cinnamon flavoured candies, and feel like the citric acid would distort the flavour.
Thanks in advance!
March 15, 2021 10:08 am
Pectin gummies will not gel without the acid because pectin sugar gels at a pH of 3.3 to 3.3.
March 24, 2021 1:14 am
Instead of 2.5 cups of sugar and 1/2 cup of isomalt can i do equal parts 1.5 cups of sugar and corn syrup?
March 25, 2021 8:34 am
Yes this should work.
June 4, 2021 5:10 pm
I can’t get the mixture above 22oF, even as in one case, after an hour of cooking. I’ve tried three times with LM and once with HM Pectin. I just get a very thick goo (LM) or the soft jolly rancher (HM) mentioned by another contributor. I’m using fruit puree. Would that indicate a lower temperature than using water? I would think the amount of sugar would allow the higher temp. I have calibrated my thermometer…
June 7, 2021 10:24 am
The fruit purée may be too acidic, which will cause a premature gel to for before it can get up to temp. When the mixture gels early, it becomes very difficult to heat past 220°F. We had this same issue during testing. Test the pH of your purée to make sure it above 4 on the pH scale. This should prevent gelling until the acid that is called for in the recipe is added. You could also try buffering the pH of your purée before heating it and adding to the recipe. This can be done by using sodium citrate at a ratio of .8% of the total weight of the purée.
June 11, 2021 8:03 am
Hey, is there a sugar substitute? I am not allowed to have sugar but I love gelly candies
June 14, 2021 10:24 am
You can try replacing all of the sugar with Isomalt in this recipe, but we have not tested this method so you may need to do additional testing.