Hi there! I’m a food lover and mama who adores turning simple ingredients into treats my family can feel good about. Store‑bought fruit snacks are often packed with refined sugar and artificial colours, so I set out to create a homemade version using real strawberries and gelatin. After testing countless batches (and making plenty of mistakes along the way), I’m excited to share my go‑to strawberry gelatin gummy recipe with you. It’s healthier, more flavourful and just plain fun to make.
| Yield | About 50 small gummies (depends on mould size) |
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Chill Time | 1–2 hours (longer for vegan version) |
| Total Time | 1 hr 15 min |
Main Recipe (Gelatin Version)
Sugar‑Free Option
Vegan Option
Variations & Add‑Ins
Vegan variation: Bloom agar powder in the cold water, then add it to the strawberry mixture and simmer for 2 minutes. Pour into moulds and chill for 2–3 hours or until firm.
Blooming matters: I learned early on that dumping gelatin directly into hot liquid creates stubborn lumps. Blooming the powder in cold water first results in a silky texture.
Don’t let it boil: Gelatin loses its gelling power if overheated. Keep the strawberry mixture warm but below boiling when you add the gelatin.
Use flexible moulds: Soft silicone moulds make unmoulding easy. Hard plastic moulds or ice cube trays can cause tearing.
Strain for clarity: Straining removes seeds and pulp, giving your gummies a clear, smooth appearance. If you don’t mind a rustic texture, you can skip this step.
Work quickly: Once combined, the mixture begins to thicken as it cools. Have your moulds ready so you can fill them promptly.
Choose sweetener wisely: Honey adds floral notes, while maple syrup lends caramel warmth. For a sugar‑free version, erythritol or monk fruit works well without crystallising.
Store gummies in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them in a single layer on a parchment‑lined tray, then transfer to a freezer bag for up to three months. Thaw refrigerated or enjoy frozen for a chewy treat.
For a sugar‑free batch, replace the honey or maple syrup with your favourite zero‑calorie sweetener (erythritol, allulose or monk‑fruit blend). Start with 2 tablespoons and adjust to taste. Some sweeteners are less soluble than honey, so stir thoroughly to dissolve before blooming the gelatin.
This entire recipe is based on real strawberries, but you can also use frozen berries. Thaw them completely and drain excess liquid before blending. Frozen fruit often yields slightly more juice, so you may need to add an extra ½ tablespoon of gelatin for a firm texture.
I tested this recipe dozens of times, and here’s what I learned:
Can I use frozen strawberries? Absolutely. Thaw them completely and drain off extra liquid before blending. Because frozen berries can be more watery, use an extra ½ tablespoon of gelatin to maintain firmness.
Do I need a gummy mould? Moulds create fun shapes, but you can pour the mixture into a small glass dish lined with parchment paper. Once set, cut the slab into cubes with a knife.
Can I use agar‑agar instead of gelatin? Yes! Use 1½ tablespoons of agar powder and increase the water to ¾ cup. Simmer the mixture for 2 minutes, pour into moulds and chill until firm. Agar‑based gummies have a slightly firmer, more brittle texture.
How long do homemade gummies last? They stay fresh for up to a week in the fridge. For longer storage, freeze them for up to three months.
Can I make them sugar‑free? Yes—swap the honey or maple syrup for granulated erythritol, allulose or a monk‑fruit sweetener. Sweeten to taste and stir until dissolved before adding gelatin.
What can I use instead of honey? Maple syrup, agave nectar or date syrup work well. You can also use fruit juice concentrate.
Why are my gummies not setting? Either the gelatin wasn’t bloomed properly, the mixture was too hot, or the ratio of liquid to gelatin was off. Ensure you bloom the gelatin and avoid boiling the mixture.
Are these gummies healthy? Compared with store‑bought candy, they’re much lower in sugar and made from real fruit. Gelatin may support gut health and skin elasticity, and using natural sweeteners keeps them wholesome.
Can I add vitamins to the mixture? Yes! Wait until the mixture has cooled to lukewarm, then stir in powdered vitamin C, probiotic powder or collagen peptides. Avoid adding vitamins while the mixture is hot to preserve potency.
Can I make them more sour? Increase the lemon juice or add a teaspoon of citric acid to the warm mixture. You can also dust the finished gummies with a mixture of citric acid and a little sweetener.
Do they melt at room temperature? Gelatin gummies are stable at room temperature for a few hours but should be refrigerated for longer storage. Agar‑based gummies are even more heat‑stable.
Can kids help with this recipe? Absolutely—kids enjoy blending the fruit and squeezing the dropper into moulds. Just supervise when handling warm mixtures.
Can I make a bigger batch? Yes. Simply double or triple the ingredient amounts. Work in batches if your blender or saucepan is small, and pour quickly because the mixture sets as it cools.
Why are there bubbles on top? Whisking vigorously can introduce air bubbles. To remove them, let the mixture sit for a minute after dissolving the gelatin, then skim off any foam before pouring.
Can I make other flavours? Swap the strawberries for blueberries, raspberries, peaches, mango or even pineapple (add an extra tablespoon of gelatin for pineapple, which naturally contains enzymes that inhibit gelling). Adjust sweetener to taste.
Blend strawberries, sweetener, and lemon juice in a blender until completely smooth.
Strain the puree through a fine-mesh sieve to remove seeds and pulp.
Sprinkle gelatin over the cold water and let it sit for 5 minutes to bloom
Warm the strawberry puree in a saucepan over low heat until hot but not boiling.
Add the bloomed gelatin to the warm puree and whisk until fully dissolved.
Fill your gummy molds with the mixture (a dropper or small jug helps with precision).
Chill for 1–2 hours until the gummies are firm, then unmold and enjoy!
For a sugar-free version, substitute honey with erythritol, allulose, or monk fruit sweetener.
For a vegan version, swap gelatin for 1½ tablespoons of agar-agar, increase the water to ¾ cup, and simmer the mixture for 2 minutes before pouring into molds.
Try blending in other fruits (raspberries, blackberries, mango) or add a coconut-vanilla layer for a creamy twist.
