It doesn’t get much easier than a two-ingredient recipe – and it’s incredible how much therapeutic nutrition you can receive from two simple ingredients. Homemade gummies (or homemade gelatin) are delicious, versatile, family-friendly and fun to make and eat. We have a full guide to help you learn how to make gummies. From what kind of gelatin to use, to flavour options, to how to pull off the best consistency, we’ve got you covered.
Gelatin is derived from animal bones. Specific amino acids in animal bones include glycine, glucosamine and chondroitin, which can aid with tissue repair, sleep, mobility and skin health.
Gelatin Vs. Collagen: What’s the Difference?
Gelatin is extracted from collagen – it’s actually a broken-down form of collagen. Gelatin has a shorter chain of amino acids, which is what makes it simpler for us to digest than collagen.
Nutritionally, gelatin and collagen are similar but their consistencies are very different. Collagen completely dissolves in liquid, for example, if you add it to a smoothie or an elixir. Gelatin binds to liquids to form a gelatinous, firm or jiggly texture depending on how much you use.
Curious to learn more about restorative nutrients? The Culinary Nutrition Expert Program has an entire module devoted to Therapeutic Foods, which empowers you to determine key therapeutic foods for yourself, your family or your clients. You’ll learn that with certain foods and specific nutrients, food can play a powerful role in healing, or simply in restoring and maintaining optimal health.
Best Gelatin Brands
Gelatin brands are typically made from either beef or pork. As with any other type of animal product, we recommend sourcing gelatin that comes from organic, grass-fed animals. This yields a gelatin product that is better for your health and the planet.
Visit your local health food store, grocery store, or online shop to see what is available near you. The only ingredient on the label should be ‘beef gelatin’ or ‘pork gelatin’. (These may be written as ‘bovine’ or ‘porcine’).
Can You Make Gummies Vegan?
You can substitute agar-agar powder for gelatin (you’ll need to use 1/8th of the amount of gelatin called for). Note that you won’t receive the health benefits of the gelatin (but there are other benefits to seaweeds like agar).
How to Get The Best Consistency When You Make Gummies
This can be tricky! If you’ve tried homemade gummies before and weren’t happy with the consistency, these tips can help you troubleshoot.
There are three main factors that affect gummy consistency.
The liquid-to-gelatin ratio.
Using more gelatin and less liquid will yield a firmer gummy; less gelatin and more liquid will have a softer consistency.
The amount of pectin in the fruit you’re using.
Pectin is a fibre found in fruits. It also acts as a binder, for example in jam recipes or baking. If you’re using a low-pectin fruit, you may need to add more gelatin if you’re aiming for a thick, candy-like consistency.
Citrus fruits, apples, quinces and plums are some examples of high-pectin fruits; cherries and a number of berries like strawberries and blueberries are low-pectin. Find a full list of pectin fruit amounts here.
The amount of protease enzymes in the fruit that you’re using.
Certain fruits contain protease enzymes. Bromelain (found in pineapple) and papain (found in papaya), are two such kinds of these enzymes. They can be incredibly beneficial for digestion as they help us break down our food.
Unfortunately, they will also break down the gelatin in your gummies, which will prevent them from forming and gelling beautifully.
Fruit juices are highly concentrated, so we find we don’t need to add extra sweetener to them to make gummies. However, if you’re using a tart juice or simply for personal preference, you can add a natural sweetener of your choice.
Reading Time: 6 minutes 
