Save Black currants have this mysterious quality—they're tart enough to make you pucker, sweet enough to keep you coming back. I discovered these gummies by accident, really, when a friend handed me one at a farmers market and I couldn't stop eating them straight from the bag. That afternoon, standing in my kitchen with a handful of frozen black currants and curiosity as my only guide, I decided to figure out how to make them myself. What started as an experiment became something I now make constantly, partly because they're so easy, but mostly because the flavor is impossible to replicate any other way.
I made these for my nephew's birthday last spring, and watching his face light up when he bit into one felt like a small victory. He's the kind of kid who's skeptical about homemade candy, convinced that store-bought is always better, but these changed his mind. His mom asked for the recipe before they left, and now it's become a tradition she makes every few months. There's something satisfying about a candy that impresses people who think they know what good sweets taste like.
Ingredients
- Fresh or frozen black currants (1 cup, 150 g): These tiny berries are your entire flavor story—use them frozen if fresh aren't available, and don't skip the straining step or you'll end up with a gritty texture.
- Water (1/3 cup, 80 ml for cooking): Just enough to help the berries release their juice without diluting the final flavor.
- Lemon juice (2 tablespoons): This brightens the berries' natural tartness and prevents the gummies from tasting one-dimensional.
- Granulated sugar (3/4 cup, 150 g): Dissolves completely into the puree for a smooth, glossy texture without grittiness.
- Unflavored powdered gelatin (3 tablespoons, 30 g): The secret to that perfect chew—too little and they're floppy, too much and they're rubbery.
- Cold water (1/3 cup, 80 ml for blooming): Absolutely must be cold or the gelatin won't hydrate evenly, and you'll end up with lumps.
- Granulated sugar for coating (1/4 cup, 30 g optional): A light dusting gives them a jewel-like appearance and a pleasant textural contrast.
Instructions
- Soften the black currants:
- Combine the currants with 1/3 cup water in a saucepan and let them simmer over medium heat for 5–7 minutes until they're completely soft and starting to split open. You'll notice the whole kitchen fills with a deep, fruity aroma—that's when you know they're releasing their magic.
- Extract the pure juice:
- Pour the cooked mixture through a fine mesh strainer set over a bowl, pressing gently with the back of a spoon to get every drop of juice and pulp through. Discard the skins and seeds—this step is what keeps the texture silky instead of grainy.
- Sweeten the base:
- Stir the lemon juice and sugar directly into the warm puree until the sugar dissolves completely. Taste it now—you want to recognize that black currant flavor unmistakably.
- Bloom the gelatin:
- Sprinkle the gelatin over 1/3 cup of cold water in a small bowl and let it sit undisturbed for exactly 5 minutes. This hydration step ensures smooth, lump-free gummies—skipping it is the fastest way to regret it.
- Combine gelatin with puree:
- Return the puree to the saucepan over low heat, then add the bloomed gelatin and stir constantly until it's completely dissolved and the mixture is smooth. Never let it boil or you'll damage the gelatin's setting power.
- Pour into molds:
- Carefully pour the mixture into silicone molds or a parchment-lined 8x8-inch pan, then tap the molds gently against the counter a few times to release any trapped air bubbles. If you see bubbles rising to the surface, give it another light tap.
- Chill until set:
- Refrigerate for at least 2 hours—you can check by gently pressing one with your finger; it should spring back slightly without feeling sticky. I usually leave mine overnight for a firmer bite.
- Remove and finish:
- Pop the gummies out of molds or cut the pan into squares, then optionally toss them in sugar for that candied finish. Store in an airtight container in the refrigerator where they'll keep for several weeks.
Save These gummies taught me that homemade candy doesn't have to be complicated to be special. A friend once described eating one as 'like the flavor of summer in the smallest possible package,' and I've thought about that description ever since.
The Black Currant Difference
Black currants aren't flashy berries—they're understated, almost brooding in their intensity. Most people encounter them first as a flavor memory rather than a fresh fruit, which is why homemade gummies hit differently; they're the real thing. The tartness balances the sweetness in a way that makes your mouth water, and that sensation keeps you reaching back for more. There's a reason high-end candy makers obsess over this flavor.
Why Fresh Versus Frozen Matters
Frozen black currants actually work beautifully for this recipe because the freezing breaks down the cell walls, making them easier to juice and cook down. Fresh currants are wonderful if you can find them, but don't stress if frozen is your only option—the flavor is just as vibrant, sometimes even more concentrated. I've made these with both and genuinely cannot tell the difference in the final result. What matters is using real currants, not currant juice concentrate, which tastes thin and one-dimensional by comparison.
Making Them Your Own
Once you understand how these work, you can experiment endlessly. Raspberry, blueberry, or even blackberry gummies follow the exact same method—just swap the berries and adjust your expectations slightly since each has its own personality. I've also made them with a splash of cassis liqueur for an adult version, though that requires reducing the water slightly to compensate. The formula is so forgiving that it becomes your playground once you've made it once.
- For a vegan version, substitute 1.5 tablespoons agar-agar powder for the gelatin, though you'll need to adjust the cooking method slightly.
- If you love the sugar coating, try rolling them in freeze-dried berry powder mixed with sugar for an even more intense flavor hit.
- Gummies stored uncovered in the fridge overnight become firmer—perfect if you like them less jiggly.
Save Making candy at home reminds you why certain flavors have stayed around for centuries. These black currant gummies are proof that simplicity, when done right, beats complexity every single time.
Recipe FAQ
- → How long do black currant gummies need to set?
The gummies need to refrigerate for at least 2 hours until fully set. For firmer texture, leave them uncovered in the refrigerator overnight.
- → Can I make these gummies vegan?
Yes, substitute unflavored powdered gelatin with 1.5 tablespoons of agar-agar powder. Keep in mind that the method and ratios may vary slightly when using agar-agar.
- → What other fruits can I use for these gummies?
You can substitute other berries such as raspberries, blueberries, strawberries, or blackberries. Each will provide a unique flavor profile while maintaining the same chewy texture.
- → How should I store black currant gummies?
Store the gummies in an airtight container in the refrigerator. They will keep fresh for up to two weeks when properly stored.
- → Do I need to coat the gummies in sugar?
The sugar coating is optional. It adds extra sweetness and prevents sticking, but the gummies are delicious without it. Skip the coating if you prefer less sweet treats.
- → Can I use frozen black currants instead of fresh?
Absolutely, frozen black currants work just as well as fresh. Thaw them slightly before cooking, and they'll break down beautifully to create the fruit puree base.