If you’re starting with whole fruit, make fruit puree by blending fruit in a blender. Then measure fruit puree into the larger measure cup/bowl first. Add honey if using.
Measure juice into a small saucepan and turn the heat on medium-low. Add the gelatin and whisk constantly. Bring the mixture to an almost simmer – you want it to be definitely warm, but not hot, to the touch – about 3 minutes. The liquid should be opaque or clear and the gelatin should be completely dissolved before proceeding.
Add the juice/gelatin mixture to the puree (if using) in the bowl/cup with the spout. Whisk to combine juice/gelatin with puree and/or honey, if using.
Place the mold on the baking sheet. Pour the mixture into the molds, but do not overfill them. Alternatively, pour the mixture into the 8×8 glass pan.
Place the entire baking sheet with the mold on top, or the 8×8 glass pan, in the freezer for 15 minutes.
Pull the gummies out from the freezer and pop them out of the molds. Store in a container in the fridge for up to 2 weeks.
Have all of your supplies and ingredients ready to go before you begin. The recipe moves fast!
Taste the liquid before freezing. If it doesn’t taste good, the gummies won’t either when they’re done. Err on the side of too sweet rather than not sweet enough!