Before AIP, I was a bit of a sugar addict. I loved Swedish fish, sour patch kids and gummy bears. I could go on and on about gummy candy. It’s something that I really missed initially but then I started making my own using fruit, gelatin and honey. These Tart Cherry and Plum Gummies are sweet and tart, just what you want in gummies. It’s not overly sugary or artificial like the store-bought kind. It’s just the right amount of sweetness.
These are really easy to make. There are different options for molds. You can either get silicone molds or just use a baking dish and cut the gummies into bite size pieces. If you decide on silicone molds, make sure they are food grade. I used a mold from Amazon, which are no longer available, but there is a huge variety of molds available. I’ve started a nice collection of plastic molds. I’ve got my eye on these lego/robot and diamond molds.
When you’re filling your molds, make sure to not overfill. It makes it hard to transport to the refrigerator, as it’s more likely to spill. It also makes it harder to get them out of the mold once it’s hardened.
If you’re using a silicone mold then it’s important that you place the molds on a stable baking sheet before you fill them with liquid. The liquid is super sticky from the gelatin and sugar so that will help to prevent spills.
Thank you to Stemilt Growers for supplying the fresh cherries for this post.
Naturally tart and sweet fruit make this Tart Cherry and Plum Gummies the perfect snack or dessert. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), and paleo diets.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Yield:2 1/2 cups liquid
1 cup Plum (about 2 small), pitted and chopped
1 cup Cherries, pitted
1/4 cup Water
1/4 cup Honey (or to taste)
1/4 cup Gelatin
Place the plums and cherries into a blender.
Blend until very smooth, then set aside.
Pour the water and honey into a saucepan.
Turn the heat on low, and slowly add the gelatin and whisk together.
Continue to whisk the mixture for about 5 minutes or until it everything is incorporated.
Remove the pan from the heat.
If you have foam from whisking, carefully remove it from the top of the liquid. Taking care not to drip it everywhere as it’s hot and very sticky.
Place silicone molds on a baking sheet. You can also use an 8×8 glass baking dish which does not require a baking sheet.
Carefully pour the liquid into the mold or dish. If you are using a mold, take care not to overfill as it quickly overflows.
Place the baking sheet that holds the molds or the glass baking dish in the refrigerator for at least 1 hour to firm up.
If you used a small baking dish, cut into bite-size pieces. Otherwise, remove gummies from their molds and enjoy.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!