There are a lot of great chocolate, caramel, and peanut buttery treats out there. Any assortment of those is always fine by me, however, when I come across my favorite fruit gummy snack- its as if nothing else exists! There is a picnic coming up, so I thought I would bring something a bit different- a fruity candy for a lighter treat. In hopes of making the candies a bit healthier, even if slightly, I set my sights on a wealth of online recipes. Whenever I look for new candy recipes, it seems to me that sugar is quite temperamental, a bunch of temperature gauging, boiling, rolling, and sometimes even pulling and stretching. The recipe for gummy candies that I found seems simple, and I tweaked it a bit as I went along, to get closer to a candy than a fruit snack. In order to dole out as gifts at the sunny picnic gathering, I made sure to use a surprising, harder to find candy-flavor: Apple.

Apple Jellies
(adapted from this recipe)
• ½ Cup Apple Juice Concentrate
• 1 Cup Unsweetened Apple Sauce
• 2 packages of Gelatin
• 1 package Pectin
• ½ Cup Sugar

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This recipe makes 60 individual ½ inch cubed jellies.

Start by preparing your space. I used two flexible ice trays that are intended to make ice look like long tubes. The mold you choose must have a ‘sheen,’ or non-sticky surface (I don’t suggest adding grease) that amounts to no deeper than a ½ inch at any given place. At the end of the drying process I used a butter knife to extract the jellies, so be mindful of the complexity of your shape. Line a large cookie sheet with wax paper, then set aside. Wax paper is essential and ideal; the jellies will fiercely stick to anything else.

Add all of the ingredients in a large microwave-safe bowl and mix well. Place in the microwave and set cook time for five minutes, opening at each minute mark to stir. When thoroughly stirred and well-heated, the mixture will be liquid, fairly translucent, slightly thicker than water, and a bit frothy on the top. Pour the mixture into the mold of your choice, making sure not to exceed ½ inch deep. Allow to dry overnight. The next morning, check how set the molds are. I was able to take the jellies out of the mold about 18 hours after pouring. For the shape of my jellies, after I took them out of the mold, I cut them into smaller squares. Let them dry for one final night.

I love the texture and flavor, very gummy, and not tooth-ache sweet. For presentation, I rolled each individually in white sugar, which gives them a little sparkle! I left a couple dozen out on a plate, packaged the rest, and then added these pretty pink Swiss Dot personalized labels, for my own touch!

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Zoe (64 Posts)

Zoe is born and bred in Portland, Oregon and recently moved to Orlando, Florida. She studied sociology and philosophy at University of Oregon, and is currently employed at a law firm. Presently, she devotes her time to being lost in the tropical vegetation of her backyard, sun-scorched bike rides, repurposing everything she can think of, quirky cooking, and promoting the creative lifestyle that she loves.


  1. I was just wondering if you’ve had any experience swapping agar for gelatine, especially in a recipe like this?

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