These homemade grape gummy bears need only three simple ingredients and a little patience for squidgy, tasty little bites. Fun, cute, and relatively healthy, too.
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Since inheriting Concord grapes with the house we bought a couple years ago, I now know I need to dedicate a certain amount of time each year to processing the harvest.
Last year I admit I was a bit lazy with pruning, due to the work we were getting done, so the yield was lower. But this year we have lots again, and it seems a little earlier, too. So I have already been busy with the initial harvest.
I like to try new things with the grapes, and we already have some favorites that go on request. So this year I've made Concord grape jam, grade syrup for soda and now these homemade gummy bears. All are really tasty, but these have a special cute factor. And they're really easy to make, too.
Origins of gummy bears
The first gelatin-based shaped confection was the Unclaimed Babies made by Fryers of Lancashire in the UK in 1864. These were then later produced by Bassett's in Sheffield as jelly babies, and still are to this day.
As for the bears, they originated in Germany where they are called "Gummibär". They were first made by confectioner Hans Riegel Sr from Bonn who started the Haribo company in 1920 and made a larger chewy "Tanzbär" or dancing bear, inspired by the performing trained bears you would find in markets etc in 1922.
The dancing bear became a popular, affordable treat that then inspired the smaller bears you get nowadays. Haribo remains a leading producers, now alongside many other companies that make the instantly recognizable snack.
While the more traditional ones are definitely just a treat, you do get some brands these days that are that bit healthier in the ingredients. And that's definitely easy to achieve when you make them at home. Yes, they may take a little more patience but they're easy to make, you can adjust the sweetness to taste and the end result is yummy.
Gummy bear ingredients
Traditionally, gummy bears are made with sugar, glucose syrup, starch, flavoring, coloring, citric acid and gelatin. Though these can vary a little from one producer to another.
While you could reproduce this at home, you can also simplify the ingredients and use real fruit flavor (and color) instead of artificial ones. Which is exactly the case for these grape gummies that use simply grape juice, honey and gelatin.
Grape juice gives the flavor and color, while honey adds the sweetness. The gelatin is what makes them set so is fairly key. The main reason for using honey over sugar is it helps the gummies be a little more chewy. Plus, it means these are refined sugar free.
I have used homemade juice since we were using up our grapes, and it has a great flavor, but you can also use store bought, too. You may need to adjust the honey depending on the sweetness of the juice you use - try to avoid it being sweetened.
Do you need to use moulds?
I bought this set of moulds on Amazon which were very reasonably priced and being silicone, they're easy to remove the gummy bears from the mould and easy to clean. So, if you want cute bear shapes, they're definitely worth it in my mind.
You can also get various other shapes, including larger moulds such as hearts, rings and more. An alternative to moulds, though, is to simply pour the mixture into a lightly oiled glass fish - you can line it with cling wrap/film if you want to make it easier to get the mixture out. Then once the mixture is set, cut into cubes or diamonds.
Additional tips and storage
These are easy to make, but a few final tips in making these that are worth keeping in mind:
- Place moulds on a baking sheet/tray to keep them level and to make easier to put in the fridge. Have them ready before you start.
- Only warm the mixture gently and cool if needed before adding the gelatin - you don't want it too hot. If it doesn't dissolve that well, you can warm it gently again after.
- Fill the moulds relatively quickly so the mixture doesn't get too thick and fill moulds right to the top.
- Using the dropper that comes with the mould helps fill the small space, but you can also pour if you find easier.
- Avoid using the last few drops in the dropper each time you fill it as the end is more likely to get air in that causes bubbles.
Other than that, there's not much to them. Store the grape gummies in the fridge as they can go moldy if left at room temperature. But they'll keep fine in the fridge at least a week. They also stay firmer in the fridge - they become softer the longer they are out, becoming more jello-like.
The texture of these is definitely less chewy and softer than traditional gummy bears, but closer to some of the healthier versions. My kids described them as a firmer jello, but not in a bad way. They're easier to eat than traditional gummies and while the flavor is maybe not super strong, you can still definitely tell it's grape. Plus, they're a whole lot healthier.
These grape gummy bears are fun to make and a lovely treat to snack on. They're relatively healthy, but still with a good level of sweet and satisfying springiness. A great use of grapes, if you have them, or just fun to make even if you don't. Enjoy!
Try these other family-favorite homemade snacks:
- Chocolate tiffin (also no bake, a tasty mix of chocolate, crunchy cookies/biscuits and dried fruit)
- Strawberry meringue cookies (easier than you might think, they're wonderfully light, sweet and tasty)
- Chokladbollar (Swedish chocolate oat balls - quick, easy no-bake bites combining oats, chocolate and more)
- Plus get more snack recipes, both sweet and savory, in the archives.
Homemade grape gummy bears
Ingredients
For homemade grape juice
- 1 lb Concord grapes weight after removing stems
To make grape gummy bears
- 1 cup grape juice
- 3 tablespoon honey
- 3 tablespoon unflavored gelatin powder
Instructions
To make grape juice
- Remove stems from the grapes and wash well. Place the grapes in a pot/pan and mash slightly to help get the juices flowing a little. Place over a medium-low heat and warm to bring the mixture to a simmer. The skins will slide off, seeds will come out and the green insides will gradually change color as the color leaks from the skin and also goes from deep purple to more wine-purple.
- Once the mixture has been simmering gently for around 10 minutes and there are a good number of seeds released and the grape pulp is very soft, remove from the heat. Strain through a fine strainer, through cheesecloth or use a fine plate on a food mill. You can leave it to drain overnight, as suits - not pressing helps it be clearer, though it doesn't matter too much for these. If you use a food mill, I suggest not adding the thicker pulp-like mixture that sticks to the mill itself, the juice that drips through will be thick enough. Instead, just enjoy the thicker sauce as it is (or sweeten and use as a syrup for eg pancakes). Allow the juice to cool.
To make the gummy bears
- Prepare your moulds by washing, drying and sitting them on a baking sheet/tray (or have a dish ready, if you are filling a dish instead). Set aside.
- Measure out the grape juice and place in a small saucepan with the honey. Warm gently over a low heat to dissolve the honey, but only gently - you don't want the honey to get too hot nor the gelatin when you add in next step. It should just be lukewarm. Taste to see if the mixture is sweet enough for you and if needed, add a little more honey (or you can add a little sugar).
- Add the gelatin to the lukewarm, sweetened juice and mix in well with a whisk or spatula. You want to ensure there are no lumps at all. If needed, press lumps against the side or warm very gently to help the gelatin dissolve. You don't need to cook it, just dissolve it. Try to ensure you don't have too much foam/bubbles, as far as possible.
- Pour or use a dropper to fill your moulds/dish. Try to work relatively quickly while the mixture is not too thick. If using the dropper, I find it helps not to use the last few drops as you tend to get more air bubbles in that part. Fill moulds right to the top.
- Once you have used all of the mixture, place the moulds/dish in the fridge and allow the mixture to set completely - you want to leave them at least an hour, but longer is good. Pop the gummies from the moulds once set and store in a container in the fridge (they are fine at room temperature for an hour or two but don't leave out too long).
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
I used these silicone bear moulds which worked really well (affiliate link).
Remember to pin for later!
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