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Elderberry Gummies

Elderberry gummies made with elderberry syrup and unflavored gelatin for chewy, deep plum-noir gummies with a tart fruity bite. This quick stovetop method dissolves gelatin until smooth, then sets in silicone molds for easy, fridge-ready snacks.
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Prep Time 10 minutes
Cook Time 5 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Course: Snack
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Elderberry syrup
  • 1 cup elderberry syrup (homemade or store-bought) Use plain elderberry syrup; no added gelatin needed.
Unflavored gelatin
  • 0.25 cup unflavored gelatin powder Measure from the powder; do not use flavored gelatin.
Honey (optional)
  • 1 tbsp honey, optional for extra sweetness Optional—use if you want a sweeter gummy.
Lemon juice
  • 1 tsp fresh lemon juice Adds a bright tart finish.

Equipment

  • 1 small saucepan
  • 1 silicone gummy molds

Method
 

Make the gummy mixture
  1. Pour the elderberry syrup into a small saucepan and heat over low heat until warm, watching for gentle steam but no simmering (about 2 minutes), with a smooth, glossy syrup surface.
  2. Sprinkle the unflavored gelatin powder evenly over the surface and whisk continuously over low heat until fully dissolved, about 3-5 minutes, until no granules remain.
  3. Stir in the honey and fresh lemon juice until completely combined, with the mixture looking uniformly dark purple.
Mold and chill
  1. Remove from heat and carefully pour the mixture into silicone gummy molds, filling each cavity cleanly with minimal bubbles.
  2. Refrigerate the molds for at least 1 hour, until fully set and firm to the touch, with gummies holding their shape when the mold is tilted.
  3. Pop the gummies out of the molds and store them in an airtight container in the fridge, keeping them glossy and intact without sticking.

Notes

Pro tip: whisk constantly right after adding gelatin so it dissolves without lumps, and work quickly because the mixture starts setting fast. Refrigerate gummies in an airtight container for up to 2 weeks; freezing is not recommended for best texture. Dietary swap: omit the honey to keep the recipe less sweet (it will still set with the same gelatin amounts).