Recipe: Homemade Fruit Snacks

There's really no reason why fruit snacks shouldn't be healthy, but the ones you can get at the store aren't really that great of an option. I don't mean to pick on any one brand, but there is an organic option at the store that uses two different types of sugar as the first two ingredients listed. That means there's a lot of sugar in there, and it's just not necessary. I made fruit snacks using... fruit. And grass-fed gelatin. If you remember from my Real Deal Marshmallows recipe, grass-fed gelatin is a wonderfully nutritious ingredient. I'm trying all kind of things to incorporate it, so here are my fruit snacks!

Ingredients:
2 ½ c. strawberries
½ c. lemon juice
2 TBS. honey
½ c. gelatin


You can use fresh or frozen fruit in this recipe. I used strawberries that I'd frozen last summer. Almost any fruit should work; I'm going to use blackberries next time! Put the berries and lemon juice in a saucepan and heat it on medium-low until the fruit starts to soften.


Use an immersion blender to puree the fruit, or pour it all into a blender. Then, set it aside to cool slightly for about 5 minutes.


Stir in the honey and gelatin. Whisk in the gelatin a little at a time so it doesn't clump up. Whisk, whisk, whisk! Once it is all incorporated, pour the liquid into silicone molds or a 9x13" baking dish, preferably lined with unbleached parchment paper.


Put the molds or pan into the refrigerator for 1 to 2 hours to let it set up. Remove and pop the fruit snacks out of the mold, or cut into squares if you used a baking dish.


Store the fruit snacks in a lidded container either at room temp or in the fridge, if you like them cold. Aren't these just adorable? Enjoy, and don't feel guilty about serving them to your kids!

Printable: Homemade Fruit Snacks

162 comments:

  1. This is awesome, what a great way to get more good-for-you gelatin into your diet! Thank you!

    ReplyDelete
  2. What a great idea! I haven't had fruit snacks in such a long time because I just felt like I was eating pure sugar and if I was going to do that I would rather some chocolate. ;) Thanks for the recipe.

    ReplyDelete
  3. Such a great idea! It has never occurred to me to make my own! Thanks for the inspiration!!! :)

    ReplyDelete
  4. Where do you get this gelatin? Looks great!

    ReplyDelete
  5. I went to great lakes consumer site and the gelatin is sold in a case of 6 or 12. Do you know where to find it sold in singles?

    ReplyDelete
  6. I buy the gelatin from Amazon.com.

    ReplyDelete
  7. Do you think you could use corn syrup instead of honey? I'm allergic to honey.

    ReplyDelete
    Replies
    1. you can use agave.

      Delete
    2. I wouldn't use corn syrup! Just use a bit of sugar instead.

      Delete
    3. make a thick simple syrup with apple juice and brown sugar to use instead.

      Delete
  8. You *could* use corn syrup, but corn syrup is a horrible ingredient and I don't recommend it. If you're allergic to honey, I'd use sugar instead - preferably sucanat or coconut sugar.

    ReplyDelete
  9. where, oh where did you find the adorable bunny mold?! I love it!

    ReplyDelete
  10. I got the bunny mold at Target last year around Easter time. I love it, too!

    ReplyDelete
  11. Is the recipe for 1/2 c of gelatin dry, or 1/2 cup in liquid?

    ReplyDelete
    Replies
    1. 1/2 Cup is almost 12 of the little Knox Gelatine packets. I bought a box of 32 packets at Walmart for just under $10.

      Delete
  12. So I tried making this recipe, but by the time I had finished mixing the gelatin in, the mixture was solid and I could barely scoop it into the molds. After about an hour in the fridge, they were so chewy and thick, we had to throw them away :( Is it possible that 1/2 c. of gelatin is a typo? Or did I do something wrong? :(

    ReplyDelete
  13. No, a 1/2 cup of gelatin is not a typo. It's possible you weren't using enough fruit. Make sure that you have 2 1/2 cups of fruit after it's been chopped and packed into a measuring cup.

    ReplyDelete
  14. How long do you think they would last in the fridge? I'm just thinking I might make a big batch for school lunch boxes etc...

    ReplyDelete
  15. I have no idea how long they'll last because mine got eaten up pretty quickly. I think they'll last longer in the fridge than the counter... Just keep an eye out for mold!

    ReplyDelete
  16. I can't believe I am only finding your blog now! I love it! I can't wait to try these and your other recipes.

    http://hannahholzmann.com/

    Hannah

    ReplyDelete
  17. Did the recipe as written fill up that much in the molds? Or did you multiply the recipe? Just trying to get a gauge for my family of 10!

    ReplyDelete
  18. Yes, this recipe filled up both molds.

    ReplyDelete
  19. My son is addicted to sweet so I am always on the look-out for healthy alternatives. This is such a easy and healthy idea. Can't wait to try it!

    ReplyDelete
  20. I will be sharing this! Great idea and a healthy yummy. paula ;)

    ReplyDelete
  21. I want to try these, but I'm curious about an ingredient. What is the purpose for the lemon juice? Do you think if I add more honey it would that cause a problem?

    ReplyDelete
  22. Thank you! I threw away three little packs of organic fruit snacks yesterday because of the ingredients. This looks easy enough even I can do it. Thank you for the healthy alternative.

    ReplyDelete
  23. @Anonymous, You can't replace the lemon juice with extra honey without affecting the recipe, if that's what you're asking. It would be way too thick. You can probably use extra fruit puree in place of the lemon juice, and then add a little extra honey. I personally wouldn't use more than 6 tablespoons of honey.

    ReplyDelete
  24. I Love this idea! So, I got everything and made them this morning and after 3 hours it's just jam consistency....I measured everything exact and usesd frozen blackberries I picked last year. What could I have done wrong :(

    ReplyDelete
  25. @Alaina, Hard to say, but it sounds like either too much fruit puree or too little gelatin.

    ReplyDelete
  26. So do you have tp use pure gelatin, or can you use a box of jello?

    ReplyDelete
  27. @Anonymous, I don't know if you can use jell-o, you'll just have to try it and see!

    ReplyDelete
  28. I read a similar recipe that recommends using orange juice (or any other juice!) if the lemon juice is too tart. Someone said pineapple juice worked very well. Thanks for this recipe! My little one asks for "snacks" all the time and now I can give them to her:)

    ReplyDelete
    Replies
    1. Pineapple juice contains enzymes that will keep gelatin from setting. To inactivate these enzymes, the juice would need to be heated to about 158° F before using.

      Delete
  29. Did you thaw the frozen berries first?

    ReplyDelete
  30. @Anonymous, Yes, you need to thaw the frozen berries first. It's easier to pack them in a measuring cup and ensure you get acurate measurements.

    ReplyDelete
    Replies
    1. or you can weigh them. On my bag of frozen berries it tells you how much 1cup of berries weighs...this way it is more accurate.

      Delete
  31. should it be a 1/2 cup of powder not diluted or once it is mixed with water. sorry but its not clear. thx.

    ReplyDelete
  32. Whisk in the gelatin powder a little at a time so it doesn't clump up. There is no water in this recipe.

    ReplyDelete
  33. Very excited to try these, but how long will they keep??

    ReplyDelete
  34. How long will they keep after made?

    ReplyDelete
  35. Just finished a batch of these and they aren't terribly sweet...do you think my strawberries weren't sweet enough? Or should I add a little more honey next time?

    ReplyDelete
  36. @Kelli, Probably the strawberries weren't sweet enough. You can add a little more honey.

    ReplyDelete
  37. I love this recipe. We made a lot this week after our first batch. Found heart-shaped ice cube trays at Target. I have made them using pineapple, boysenberry, blackberry, kiwi, and strawberry.

    ReplyDelete
  38. I followed the recipe and mine turned out light pink??

    ReplyDelete
  39. @Unknown, I'm so glad they are a hit! I bet the kiwi ones were really good.

    @Anonymous, Well, did they taste good?

    ReplyDelete
  40. Thanks for the recipe and tutorial! I just put mine in the fridge. I made blueberry fruit snacks. I found heart shaped ice trays at the dollar store. Wish I bought more now!

    ReplyDelete
  41. @ Christina Well, they are not as sweet as we had hoped. I doubled the recipe and used blueberries like I said. They are edible, but not very tasty! I think it was the blueberry idea.:( Also, I think I need to add more honey. So, I just went to the store and bought strawberries to try again. I am determined to get this right!

    ReplyDelete
  42. Did anyone figure out if a box of jello works yet?

    ReplyDelete
  43. I also made the recipe the way it was stated. My snacks turned out light pink and were not very flavorful. I thought maybe it was the strawberries. I also felt it was a little to much lemon juice, we tasted it before we put in the gelatin. My kids still like them, might be a texture thing they are kind of rubbery like fruit snacks from the store. I will make these again but will alter the recipe a bit. Thanks for the recipe.

    ReplyDelete
  44. Blueberries work great too. Just made a batch for my granddaughter.

    ReplyDelete
  45. @Carla, What type of berries did you use? I think the problem is people are using fresh strawberries in January/February. They are out of season, which means they are being shipped over from South America and aren't good by the time they get here. This would also account for them turning out light pink. I used strawberries that I'd frozen at peak ripeness last summer and had come from local farmers.
    Also, Americans have been largely desensitized to sugar. We tend to need more of it to get our sugar fix. It used to be that fruit WAS candy; fruit should be sweet enough on its own. I make all my own desserts, so I always use a lot less sweetener than is called for. Now, I don't need or even like things that are too sweet.

    ReplyDelete
  46. For those that cant use honey, maybe try using Agave Syrup. Its in most grocery sores on the sugar isle. Also you can buy plain gelatin in all grocery stores.

    ReplyDelete
    Replies
    1. Agave is high in HFCS, and although its low glycemic, it does cause insulin resistance. The Knox brand gelatin in the store has NO nutritional value.

      Delete
    2. Sorry, but how is Agave high in High Fructose Corn Syrup? Or am I not understanding your comment?

      Also, used blueberry pomegranate 100% juice veggie/fruit juice blend, lemon juice, and puréed cranberries. My son loves fresh raw cranberries so he should LOVE these!!

      Delete
    3. Agave nectar is fine. Agave syrup, however, is basically agave flavored corn syrup. It's just a matter of making sure you are getting the right thing. You can use the price point as an easy indicator if the labeling is too tiny (I think they do that on purpose - lol!). If it's fairly cheap, it's going to contain corn syrup. If it's really pricey and has the certified organic label, it's likely pure agave nectar.

      Delete
    4. I think what Anonymous meant, is that Agave is high in fructose (nectar or syrup). It is over-processed and the balance of fructose to sucrose is way off, unlike anything you would find in nature. I once believed that agave was the healthier route until I did a bit more research. I just prefer organic cane sugar, maple syrup or honey.

      Delete
  47. So does any one know.how long they stay good for after made ?

    ReplyDelete
  48. I was eating the strawberries as I was cutting them up to put in the measuring cup and they were really good. I will try these with the strawberries I froze last season and see if that makes a difference. I also didn't have the gelatin you used, I used knox and that could have also made the difference. I wonder how grape would turn out? Guess I will have to wait till my grapes come in to find out.

    ReplyDelete
  49. What happens if I strain the berries to remove seeds? Will the measurements be affected? I love strawberries, but really don't like seeds in between my teeth!

    ReplyDelete
  50. @Amanda, If you strain the seeds the measurements will be way off and you'll have to use a lot more berries. It's more trouble than it's worth. I don't recommend it. I didn't notice but just a few seeds when I made strawberry ones. There were a lot of seeds when I made blackberry ones, but not strawberry.

    ReplyDelete
  51. sorry to ask this again, but has anyone figured out how long they will keep? I just made them for the first time. I hope they turn out! I have never made anything like this and have NEVER used gelatin. When I went to the store and asked, they gave me KNOX.

    ReplyDelete
  52. Tried this last night and woke up several hours later and it did not "harden" just jam like. :( I wonder what went wrong.

    ReplyDelete
  53. I made these last night using store bought frozen strawberries and Knox gelatin. As some others stated they were pink, probably from the quality of strawberries. They were also very sponge like. Is that the expected texture? We could tell as we were hand whisking the gelatin in that they were getting airy. Taste was fine, my kids were very excited about them! I think the texture got to them though. Would love to make again if there is a way to prevent the airiness.

    ReplyDelete
  54. Is there any alternative to gelatin? We are vegetarians. Thanks.

    ReplyDelete
    Replies
    1. agar-agar - it's derived from seaweed. it's usually found in the asian food or health food aisle, depending on your grocer's stock method.

      Delete
  55. I would have never thought of something like that but I have to keep this in mind. Thank you!

    ReplyDelete
  56. I don't have lemons on hand, but have lemon juice - will this be ok or should I just venture out and buy the good stuff? Also, can I use plastic molds?

    Thanks for posting this!

    ReplyDelete
  57. @Karla, Lemon juice is fine. Not 100% sure on the plastic molds, but I tend to think they'll be okay. They're "jelly-like" enough that they should just pop out.

    ReplyDelete
  58. Great! I'll give them a try and tell you if the plastic doesn't go over too well :)

    ReplyDelete
  59. I am very curious to try this, but am wondering if there is an alternative to gelatin? Our family has even stopped eating Jello since we found out what gelatin is made from.

    ReplyDelete
  60. @Stephanie Conklin, Some vegans use agar agar in place of gelatin, but I haven't tried it so I can't vouch for the results.
    However, grass-fed gelatin is a truly wonderful, nutritious food. For sure, the gelatin in Jell-O is a VERY different thing and I wouldn't go near it. So if you're avoiding gelatin for that reason, I encourage you to look into it more. I have more information on my Real Deal Marshmallows post.

    ReplyDelete
    Replies
    1. Even grass fed is still an animal product and may not be kosher as well for those such as my family

      Delete
    2. Great lakes brand of grass fed bovine gelatin IS kosher

      Delete
  61. I love homemade replacements. I will have to try this. Thanks for the recipe!

    ReplyDelete
  62. Tiffany JenningsMarch 3, 2013 at 5:13 PM

    I tried my first batch today and my kids loved it (including my big Kid)! I think I add too much lemon as it was a tad bit sour, but we called them sour fruit snacks. I can't wait to try it again with different fruits! Thanks for this easy recipe!

    ReplyDelete
  63. I used bovine gelatin and it turned out great. I also added a little coconut oil to give it a sweeter taste.

    ReplyDelete
  64. I'm just curious but using 1/2 cup of gelatin, do the fruit snacks turn out rubbery?? Or do they have the same texture as regular store bought fruit snacks? I'm asking because I tried to make some fruit snacks from a different recipe and didn't even use the amount of gelatin it called for and they turned out too rubbery.

    ReplyDelete
  65. How long do these last for??

    ReplyDelete
  66. Do you think it would work to, instead of whisking the gelatin and honey into the fruit puree, set the blender on low and slowly add both the gelatin and honey so that it mixes that way? Or would it still clump up/cause problems?

    ReplyDelete
  67. @Christine, I haven't done it that way, so you'd just have to try it.

    ReplyDelete
  68. I did end up doing it that way and it worked out fine. The first time I added the gelatin first, honey last and it was kindof foamy/already starting to thicken as I poured it into the molds. This second time I added the honey to the blender first and then added the gelatin and it was a little runnier. We'll see in a bit how they turn out! I think the key is to make sure you don't over blend. Thanks for the recipe!

    ReplyDelete
  69. Love this recipe and am new to blogging. Would you mind if I share this on my blog, giving you complete credit and including a link to your blog?
    Thanks for considering!
    Heather

    ReplyDelete
  70. @Heather, Yes, I would love it if you shared so long as credit and link are clearly visible in your post. Thank you! :)

    ReplyDelete
  71. I LOVE THIS! I made these for my son for Easter and he went NUTSO over them! I shared my process for making them on my blog, but linked straight back to you for the recipe and "clear" instructions (I was mainly sharing my homemade dairy and fructose free chocolates, but thought I'd tell everyone how awesome these were, too!). You can check it out, if you'd like to make sure you got full credit. :-) http://cradlerockingmama.com/dairy-and-fructose-free-chocolate-easter-bunnies/

    Oh, and I shook it up a bit and used a mix of strawberry, raspberry and rutabaga...the husband thinks it'd be better just straight strawberry! Guess you knew best! Though, my toddler DID eat them like they going out of style, anyway.

    THANK YOU for such an awesome recipe!

    ReplyDelete
  72. For those who want a vegetarian option you can use agar.

    ReplyDelete
  73. Has anyone tried to add some veggies? I wonder if you could sub a cup of fruit for cooked grated carrots or a cup of baby spinach.

    ReplyDelete
  74. Mine are really spongy - did I over blend? I didn't whisk just added my gelatin to my blender...

    ReplyDelete
  75. I tried this recipe last night but instead of gelatin i used strawberry jello mix. They came out fine but aren't very firm. Only a little firmer than jello really. Would they actually come out like firm fruit snacks if I had actually used gelatin?

    ReplyDelete
  76. @Anni, Yes, they would have been more firm with real gelatin.

    ReplyDelete
  77. I was wondering (annonymous asked the same thing) if anyone has tried these with vegetables - especially carrots? I think that would be really good.

    ReplyDelete
  78. Did you do something different to the hearts that made them shiny?

    I'm working on a batch of this right now after finding you on Frugally Sustainable or from clicking on someone else's post on the link party. Just curious. I got our grass-fed beef gelatin from Azure Standard.

    ReplyDelete
  79. @Tabitha Teeter, No, I didn't do anything to make them shiny. They just came out that way.

    ReplyDelete
  80. Has anyone tried apples or citrus fruit?

    ReplyDelete
  81. This is the 2nd time I have tried these using all of the stated ingredients and they are still pink. The last batch was made with handpicked strawberries. The mix didn't turn pink this time until I added the gelatin. They taste the same as last time. I don't know if I am having a hard time getting my taste buds to adjust to wholesome foods/grass-fed gelatin or what. Thoughts?

    ReplyDelete
  82. @Anonymous, I'm having a hard time understanding why some are so upset that they are coming out pink. The color is based on the berries and has no effect on flavor. In fact, I think pink is quite pretty!
    You say they taste the same as last time, but don't mention if it's a good or bad taste. They should taste like fruit, period. You should not taste the gelatin. I'll try to help you troubleshoot as best as I can, but I'll need more information. As long as they're setting up properly, everything should be fine.

    ReplyDelete
  83. @Cristina: Tastes like gelatin, not good! They taste a hint like fruit and the rest is gelatin. Thanks :)

    ReplyDelete
  84. Could you make these with mixed fruit, or should I stick to one fruit at a time? Can't wait to give them a go, they look delicious!

    ReplyDelete
  85. @Lottie, I think they would be really tasty with mixed fruit!

    ReplyDelete
  86. I have not tried this yet, but after reading all of the comments, I talked to a good friend of mine who has experience with gelatin. She told me that if it does not have enough "blooms" in it, it can cause things to not set up correctly. She also sent me this website that may help: whatscookingamerica.net/gelatintip.htm (just copy and paste it). She also said that it is probably the quality of fruit that is causing the color variation and the lack of flavor. I hope this helps everyone.

    ReplyDelete
  87. okay, a little troubleshooting help for those that are having trouble with their snacks coming out light pink or tasting like gelatin. I just made 4 batches (that's right 4!) each one improving each time. the first batch was horrible. it was light pink, and looked and tasted like a sponge. I threw it out, and I NEVER throw food out! I was so disappointed! So, I made another batch. The 2nd batch I made was only slightly better. I thought that maybe I needed to cook the fruit a little longer or add more sweetener. Not the case. I know it wasn't the berries because they are super fresh (we picked them last night!) and sweet. It was barely palatable. It still had the texture of a sponge! I was determined to fix it and make some yummy snacks! So the third batch I thought that maybe I was doing something wrong with the gelatin. As it turns out, I was! The gelatin should be added to lukewarm pot of the berries! If it's hot, you should add it to a cold liquid first so it gets the right texture! Also, do NOT add it to your blender. Even with it on the low setting it made it too frothy and sponge-like. So in order to keep it from looking and tasting like a super-sized light pink eraser, FOLLOW THE DIRECTIONS! Add the gelatin to a luke-warm pot of berries,(it took more than 5 minutes for mine to cool to the right temperature) and WHISK the gelatin in. My 3rd batch was delicious! I had to shoo my kids away so they would save some for our trip! So I decided to make a raspberry banana peach batch that is AMAZING! I hope this helps someone figure out what was wrong with their snacks because when prepared properly these are DELICOUS! :)

    ReplyDelete
  88. @Elyssa, Thank you for your comments. I'm glad you kept trying and got it to work. Also happy that your family enjoyed them. :)

    ReplyDelete
  89. I have the Great Lakes gelatin in the green can, would it work the same?

    ReplyDelete
  90. @Laura, The Great Lakes gelatin in the green can will not work. It has been processed so that it dissolves and not gels. Still a great product, but not for this purpose.

    ReplyDelete
    Replies
    1. Thank you for the speedy response. Time to buy the other can. I can't wait to try these. My son is sad that I won't buy them anymore, and homemade fruit leather just isn't the same for him. :)

      Delete
  91. Any tips on how to whisk the gelatin in without incorporating too much air and still avoiding lumps? I've tried the recipe twice, and both times it turned out frothy. I used a wire whisk and added the gelatin powder a little at a time. For the second batch I waited until the puree was nearly at room temp (per a prior review & based on the directions on the Great Lakes container). The deep red of my fresh picked berries turned into a light pink sponge...ick.

    ReplyDelete
    Replies
    1. Update: I just removed my second batch from the pan, and it seems all the pink foam rose to the top, so the bottom half is deep red and shiny. The flavor is ok, but I think I'll try using orange juice rather than lemon next time.

      Any tips regarding whisking would still be appreciated. Also, a second question. What is the texture of a "successful" batch supposed to be. The red/shiny part of my second batch is sort of like a jello jiggler, not a chewy fruit snack.

      Delete
  92. Has anyone tried to make this with blackberries? I'm wondering if the berries should be mashed first or if you measure the 2 1/2 cups as whole berries. How are all of you preparing the fruit before you measure it?

    ReplyDelete
  93. I'm just thinking - although I've not made these yet - the main reason that everyone seems to be having problems with the gelatin, is that gelatin leaves can be used in hot liquids. So, you soak the leaves in water first for five minutes, then lift out the softened leaves, squeeze and then put straight into the hot liquid. Powdered gelatine is normally only added to lukewarm liquid as Elyssa pointed out. Am looking to have a go at these!

    ReplyDelete
  94. Can this puree be used to make fruit leather in the dehydrator!

    ReplyDelete
    Replies
    1. I don't think it would work the same but there is a recipe for fruit roll ups on this site

      Delete
    2. I think you can dehydrate applejuice in a dehydrater to make fruit leather!

      Delete
  95. Do they melt if they are put in bags and sent to school without an ice pack?

    ReplyDelete
  96. thank you for the recipe! I made the gummies and it was great. To my taste, though, there is no need in lemon juice, too much gelatin and not enough honey, but that's the beauty of cooking - you can have foods the way you like it.

    ReplyDelete
  97. What's the gelatin made out of?

    ReplyDelete
  98. This 80+ year old rejoices that the gold ole' cooking is alive and well. Growing up on a small family farm gave me a deep appreciation for growing and harvesting our own food and sharing it with neighbors during the "Great Depression."

    Thank you for re-introducing delicious, healthy food and enjoyment!

    ReplyDelete
    Replies
    1. Thank you so much for your comment! It's one of my favorite things I've ever read. :)

      Delete
  99. Can you make these without the lemon juice? Citrus intolerant friends would like to try but not with the lemon.

    ReplyDelete
  100. I forgot to wait the 5 minutes to let the mixture cool before I added the gelatin and now they won't set. Any ideas to fix this so I don't have to toss it out?

    ReplyDelete
  101. My daughter is not crazy about honey. Do you think pure maple syrup would work as a sweetener?

    ReplyDelete
    Replies
    1. Maple syrup would probably work, but you can't taste the honey in this recipe. It's just an undertone to bring out the sweetness of the fruit.

      Delete
  102. I made some with raspberries, and aside from the seeds getting stuck in my teeth, I loved them! I did add a little extra honey, because the raspberries were not that good. I am thinking about trying them with cherries and lime juice to make a cherry limeade version!

    I wonder if it would be possible to make orange or some other citrus flavor?

    ReplyDelete
    Replies
    1. The cherry limeade version sounds awesome!

      I think all citrus would work, too! Orange sounds great as well, I may try that soon!

      Delete
  103. I just made these and first of all my strawberries were ripe but the color is light pink not red like yours. Also, are you sure that the 1/2 cup of gelatin powder is correct? I tried these before putting them in the fridge and they are not at all sweet (actually tart and the lemon flavor is not helping) and have a slight but horrible aftertaste (guessing from the gelatin). I am using the same exact gelatin you posted above. The container says 1 tbsp. of gelatin gels 1 pint of liquid. This recipe has 1.5pints of liquid so I would think you would add 1.5 tbsp but you are adding an entire 1/2 cup (.5 Cup = 8 Tablespoons!!!). I wanted to really like this but now I am afraid to waste anymore fruit trying something a little sweeter.

    ReplyDelete
    Replies
    1. Yes, ½ cup of gelatin is correct. Make sure you are following the directions exactly. Do not worry if they come out pink - it just depends on what kind of strawberries you are using, etc. Strawberries are not in season right now so that may be why they aren't as sweet or as deep red.

      Delete
    2. Do you find that gelatin has a smell/flavor? I know it is unflavored but it does have one to me and it is not particularly pleasant. Wondering if my box is not good? I got it off of Amazon. Maybe I can taste it because my fruit was not sweet enough. I really want to make these without adding a ton of honey. Any ideas to make them sweeter naturally? I am trying to think of other fruits I could use or different liquid than lemon juice.... Have you tried making them with less then 1/2c of gelatin? Do they not set properly? Just trying to reduce the taste/smell of the gelatin.....

      Delete
    3. Love your site BTW - So much good information!

      Delete
    4. Yes, gelatin does smell unpleasant. However, once it dissolves and combines with the other ingredients, you shouldn't really smell or taste it.
      You do need ½ cup of gelatin. Depending on the type of fruit you use, you can *sometimes* get away with using a little bit less, but it all depends on how the batch goes. Best to just stick with a ½ cup.

      Delete
  104. Just made our second batch yesterday - first time I followed the directions to a T, and they were yummy! The strawberries I used for the first batch were in season and picked locally, and the gummies had a good strawberry flavor even though they were more pink than red. This time around the berries were not local and definitely not in season, so I macerated them in cane sugar for a couple of hours before I put them in the saucepan with orange juice. The resulting puree (with the honey) was delicious! Once all the gelatin was mixed in and they were done firming up, they still have good flavor but it is not nearly as intense. I am going to keep tweaking this recipe -- thank you so much for it! It is great to know that my daughter is getting a healthy dose of vitamin C/antioxidants/etc and healthy gelatin. We put this batch into a 9X13 pyrex (and a zoo animal jello mold) and she helped me use cute little animal cutters to cut out her snacks for school this week. The hubby and I get to eat all the scraps! :)

    ReplyDelete
  105. I seem to keep getting spongy gummies. Whenever I blend the strawberries and juice, I see lots of bubbles. Even though I let it set afterwards, it still has bubbles; and they do not go away when I whisk in the honey and gelatin. Can you tell me how I can reduce the bubbles or what I am doing wrong please. Thank you!

    ReplyDelete
  106. I just made these with bananas, strawberries and blueberries, and instead of lemon juice I used an equal amount of my fresh juice smoothie blend ( I juiced green apples, oranges, and carrots mixed with pureed spinach, banana, blueberries and strawberries and sweetened with honey) - it's cooling right now so we'll see! I cheated and tasted a little bit before refrigerating and it was great!

    ReplyDelete
  107. I am going to attempt strawberry banana orange, i will post results when finished :)

    ReplyDelete
  108. My kids would love these & they are adorable!

    ReplyDelete
  109. How cute are these! I am going to hunt down some Christmas Moulds

    ReplyDelete
  110. Does anyone have a natural sugar free suggestion like stevia for this recipe? or maybe really dark chocolate instead of fruit?.

    ReplyDelete
    Replies
    1. The only "natural" way to go sugar-free is to not eat anything with sugar in it. This recipe isn't for you, as fruits themselves are loaded with sugar. If you want to stick with low-sugar then just use fruit without any sweetener added and don't eat too many in one sitting.

      Delete
  111. I made your recipe yesterday and find the gelatin (i used same kind as pictured) is offensive in taste. Any suggestions? They set up perfectly and came out of molds wonderfully! Just can't consume them :(. Do you think I could use less gelatin and they would still set up nicely? Maybe I could use an organic sugar or stevia instead of honey and it may mask the gelatin flavor and smell. Any help will be appreciated - thank you.

    ReplyDelete
    Replies
    1. I have made these several times and not had that problem. The smell and flavor of the gelatin should dissipate upon dissolving. Perhaps it is not dissolving well enough in your attempt.

      Delete
  112. Did other people find that the seeds were crunchy? I found that it took away the idea of gummies because of the seeds... Any ideas?

    ReplyDelete
    Replies
    1. I did not notice the seeds in the strawberry ones, only when I made blackberry.

      Delete
  113. Hi! I made these and I do see I only used 2 c of fruit instead of 2.5. Would that make the mixture turn really white? I tasted it and it doesn't taste lovely either. :( Bugger.. I've spent $40 on the gelatin to ship to Australia and have wasted 1/2 c now. Hopefully my son will still eat them! :)

    ReplyDelete
  114. I thought Gelatin is bad for us?

    ReplyDelete
    Replies
    1. Conventional gelatin from factory-farmed animals IS bad for us.
      Grass-fed gelatin is a wonderful, nourishing health food. Check out my recipe for Real Deal Marshmallows for more information about gelatin.

      Delete
  115. Um... I made these and in the directions, it said to put the mix in the fried, yet I don't know whether or not I should put them in the freezer to speed up the process. I don't have 2 hours, and I need them within 30 minutes? Could you please help?

    ReplyDelete
  116. I am raising 2 of my grandchildren and the 4 yr old is dye sensitive so I have been making a lot of things for him. I think he would love these as he eats fruit all the time.

    ReplyDelete
  117. I am trying these for the first time today. I have never cooked with gelatin before, so I am hopefully about the results. As I was cooking the fruit, I was thinking about why everyone is having inconsistent results with this recipe, so I decided to check out the link several posts above. It seems using gelatin correctly is dependent on the ratio of liquid to powder, so I measured my finished puree to see exactly how much it was. After boiling down the fruit (and I chose to strain the seeds), I have exactly 2 cups of puree (as opposed to the 3 cups you would expect from 2.5 cups of fruit, plus 1/2 cup lemon juice). I wonder if this affects the amount of gelatin needed, which could also explain the overwhelming gelatin taste people are reporting? Anyway, my puree is cooling right now and I am trying to decide whether to add the full 1/2 cup or less. I will keep you posted on the results!

    ReplyDelete
  118. Does anyone know if this would work using agar agar powder? (a vegetarian alternative)

    ReplyDelete
  119. I made these last night and they came out really rubbery. Is that how they should be or did I mess it up?

    ReplyDelete
    Replies
    1. The texture is between a gummy bear and jello.

      Delete
    2. Nope, definitely not how ours came out. Maybe I put too much gelatin? I also measured the fruit before pureeing and I noticed on a different recipe that it calls for the same amount of fruit after pureeing. So maybe it's also that I didn't put enough fruit in. We also added more honey, I wonder if that would affect the texture at all.

      Delete
  120. Have you ever used vegetables instead of fruit? Pureed carrots, kale, or celery? also what about v8 juice rather than fruit juice? Im trying to recover from anorexia nervosa/ bulimia declassified eating disorder, pretty much I only keep things down that aren't bread like foods.. ;/ Veggie thought may seem gross but through my distorted mind its a heaven sent cure for nights of regurgitation.. and a lifesaver,any trip to the office after ungodly hours could be my last so please be easy with criticism Im trying to help myself..

    ReplyDelete
  121. Dear Cristina,I would like 2 know if I have 2 dilute the gelatine or adding the powder straight 2 the mixture ?
    I did dilute the gelatine so far the texture is O.K but not sure if it is the right way.
    Madelaine

    ReplyDelete
  122. Replies
    1. Nowhere in the post have I claimed for this recipe to be vegetarian.

      If you don't want to make the recipe, don't. It's as simple as that.

      Delete
  123. Where do you find unbleached parchment paper? Could you put jello directly on glass dish? I didn’t have unbleached paper, but I used what I had. I measured unthawed frozen strawberries and used an extra heaping Tablespoon of honey. I also substituted kombucha for the lemon juice. Thanks for making me look good this morning when the kids got fruit snacks while waiting for their breakfast! :)

    ReplyDelete
  124. I know this has been asked a few times, but does anyone know how long these will keep outside the refrigerator? I would like to mail them to someone as a gift, possibly packed in something to keep them cool, if I can figure out how to do that. I am hoping they will be good for a week or so. Do you think that is realistic?

    ReplyDelete
  125. I followed the directions and recipe to make some strawberry ones. But they came out sour. Did this happen to anyone? Help?

    ReplyDelete
  126. I used frozen berries - raspberry, blackberry, blueberry blend - and these came out very nice! Pretty purple color too! Thank you!

    ReplyDelete

Pin It button on image hover