Homemade Peach Ring Gummies
Homemade peach ring gummies made with real peaches, honey, and grass-fed gelatin.
Prep20 min
Cook10 min
Chill / rest9 hr 30 min
DifficultyEasy
Makes10 servings (3 rings)
Credit: Original recipe by Crowded Kitchen. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
servings (3 rings)
Our clean version
Ingredients
- 180 g fresh or frozen organic yellow peaches (about 2/3 cup blended)
- 2 envelopes unflavored grass-fed beef gelatin (about 14 g total)
- 2 tbsp freshly squeezed organic lemon juice
- 2 tbsp raw organic honey
- Optional: 1 1/2 tsp organic tart cherry concentrate
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Method
- Blend the peaches until smooth, and strain them if you like.
- Sprinkle the gelatin over the lemon juice and let it bloom for 5 minutes.
- Warm the peach puree and honey over low heat. Stir in the gelatin until it fully dissolves, without letting it boil, then cool for 5 minutes.
- Fill the gummy ring molds, adding the cherry concentrate to half the batch for a two-tone look. Refrigerate for 1.5 hours.
- Pop them out and let them dry on a wire rack for 8 hours or overnight to get a real gummy chew.
- For sour rings, toss them in cane sugar and a corn-free citric acid.
What we changed and why
- Skip the citric acid coating, or look for a corn-free citric acid. Most citric acid is made from corn.
Original as posted
Ingredients
- 180 g fresh or frozen yellow peaches (about 2/3 cup blended)
- 2 envelopes unflavored powdered gelatin (about 14 g total)
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp honey or agave
- Optional: 1 1/2 tsp tart cherry concentrate or natural red food coloring
Method
- Blend the peaches smooth and strain if you like.
- Bloom the gelatin in the lemon juice for 5 minutes.
- Warm the peach puree with the honey over low heat, stir in the gelatin until fully dissolved (do not boil), and cool 5 minutes.
- Fill gummy ring molds, using the cherry concentrate in half the batch for the two-tone look, and refrigerate 1.5 hours.
- Unmold and dry on a wire rack 8 hours or overnight for a real gummy chew.
- Toss in sugar and citric acid for sour rings.
Notes from our recipe log: Naturally gluten-free. Way less sugar than store-bought. FAQ and mold links at crowdedkitchen.com/homemade-gummy-peach-rings/.
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Estimated nutrition
Per serving (1 of 10 servings (3 rings)), for our clean version. This is an estimate, not lab tested.
| Calories | 26 |
| Protein | 1.4 g |
| Carbohydrates | 5.5 g |
| Fat | 0 g |
Based on: About 30 rings, without the sugar coating.
Gear we use
- High-speed blender (our pick coming soon)
- Silicone gummy ring molds (our pick coming soon)
- Heavy saucepan (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Honey: Pure maple syrup (vegan)
