Use ordinary blueberries that you can find in any grocery store and turn them into scrumptious gumdrops. This Tart Balsamic Blueberry Gumdrops Recipe is the perfect way to add some freshness to a holiday favorite.
Recently I got an e-mail from the U.S. Highbush Blueberry Council inviting me to submit a recipe to their Blueberries Meet Their Match Blogger Recipe Contest. I couldn't resist.
The challenge they presented was to create a unique recipe using blueberries and either coconut, balsamic vinegar, rosemary, and bananas.
I loved the idea of pairing balsamic vinegar with blueberries and was anxious to make homemade gumdrops using real fruit.
I've been wanting to make gumdrops using real fruit, I love berries and balsamic vinegar, and this was the perfect opportunity to give this idea a try.
My blueberries were really sweet, and all the sugar in the recipe intensifies the sweetness, so the balsamic vinegar helps to balance that out, and some citric acid inside and on the outside of the gumdrops adds a nice tart finish.
These are my favorite gumdrops to date. Using actual blueberries gives these candies a more natural flavor, and they have a lovely rich rich-looking color.
They are so pretty in my candy dish. So, let's make some gumdrops.
Ingredients
fresh or frozen blueberries - Either will work fine. Just be sure to use bright-tasting berries to give your gumdrops the best flavor.
brown sugar
balsamic vinegar
powdered fruit pectin (original not low or no sugar pectin) - Some Pectin will have a darker color like Ball Pectin. I like using Sure Gel Pectin because it is clear.
baking soda
citric acid - This will add a nice sour flavor to your candies.
corn syrup
granulated sugar
Blue-colored sugar - Use blue sugar to give your gumdrops a bright blue color.
optional cornstarch to dust your molds
Supplies
2 stainless steel pots (1 ½ -2 quart-size, preferably a good quality stainless steel pan)
candy thermometer
glass bowl with spout
silicone molds - I recommend using soft silicone molds to make your blueberry gumdrops. I used 2 Easy Push Out Ice Cube Trays with Flexible Rubber Bottoms because I loved the simple gumdrop shape but I had a hard time unmolding the candies even after dusting the molds with cornstarch.
Items used to create this project are available on Amazon.com. I earn a small commission when you make a purchase using the Amazon links on this page at no extra cost to you.
Instructions
Cook the blueberries.
Place blueberries, brown sugar, and balsamic vinegar in a saucepan.
Heat on medium-low for 10 minutes, stirring often.
Puree and sieve the blueberries.
Remove from heat and pour into a food processor or blender. Puree.
Pour through a fine-mesh sieve, twice, removing all the solids.
Clean the saucepan, then pour in ¾ cup of the puree (save any extra for another use or add water if you don't have enough.)
Cook the blueberries and pectin.
Add pectin and baking soda to the blueberry puree. It will bubble up.
Bring to a boil over high heat.
Turn off the heat, stir in ½ teaspoon citric acid, and set it aside.
Heat sugar and corn syrup.
Grease a 1 ½ to 2-quart stainless steel pot with butter.
Pour corn syrup into the bottom. Sprinkle sugar in the center of the pan.
Turn the heat on medium-high and allow it to cook for one minute. Then stir gently to dissolve sugar. Be careful not to splash the sugar crystals onto the side of your saucepan.
Bring to a boil, stirring constantly. This took me just a few minutes, but it can take up to 10 minutes.
Clip your candy thermometer onto the side of your pot. Cook, without stirring, until the thermometer registers 260 degrees Fahrenheit.
You will continue to cook your sugar (ultimately you'll want it to reach 280 degrees which is the soft crack stage,) but at this point, you need to set your pan of blueberry mixture back on the stove and heat it over high heat until it comes to a boil.
Combine the blueberry pectin and sugar syrup.
Once your pot of boiling corn syrup/sugar reaches 280 degrees remove it from the heat or turn off your gas.
Slowly and VERY CAREFULLY drizzle in the hot pectin, stirring slowly yet constantly.
You DO NOT want to splash any of this hot boiling sugar on your hands. The mixture will really bubble up.
Once all the pectin has been poured into the saucepan, return it to medium-high heat and cook it for one more minute, then remove from heat and pour into a glass bowl, with a spout, preferably. This stops it from continuing to cook.
Pour blueberry gumdrop syrup into molds.
Carefully pour the hot mixture into silicone molds.
Allow the candy to cool at room temperature for up to 8 hours. Press the backside of the silicone mold and pop the candy out.
As I mentioned above, I used a plastic ice cube tray with a rubber push button bottom. I dusted it with cornstarch and then poured in the candy. It was challenging to get them out. I had to freeze them first. If you use a nice flexible silicone mold, there is no need to coat it first.
Coat gumdrops in blue sugar.
Pour colored sanding sugar into a dish or bowl.
Stir in ¾ teaspoon of citric acid. Taste the sugar or even coat one of the candies. If you'd like it more tart, add more citric acid.
Drop your gum drops into the sugar and toss to coat. Being my candies had cornstarch on them, I had to wipe them off with wet fingers before coating them in the sugar, and then the sugar stuck nicely.
Allow the candies to dry for an hour before packaging or stacking in a candy dish. Store in an airtight container for about a week.
Related Recipes
Be sure to check out all of my Homemade Candy Recipes.
Recipe
Use fresh or frozen blueberries to make these homemade blueberry gumdrops flavored with Balsamic vinegar.
- 2 cups fresh or frozen blueberries
- 2 tablespoons brown sugar
- 4 teaspoons balsamic vinegar
- 1 box (1.75 ounces) powdered fruit pectin (original not low or no sugar pectin)
- ½ teaspoon baking soda
- ½ teaspoon citric acid
- butter to grease pan
- 1 cup corn syrup
- 1 cup granulated sugar
- ⅓ cup blue-colored sugar
- ¾ - 2 teaspoon citric acid use more if you prefer a stronger sour taste
-
Place blueberries, brown sugar, and Balsamic vinegar in saucepan. Heat on medium-low for 10 minutes, stirring often.
-
Remove from heat and pour into a food processor or blender. Puree. Pour through a fine-mesh sieve, twice, removing all the solids. Clean the saucepan, then pour in ¾ cup of the puree.
-
Add pectin and baking soda to the blueberry puree. It will bubble up. Bring to a boil over high heat. Turn off heat, stir in ½ teaspoon citric acid and set it aside.
-
Grease a 1 ½ to 2-quart stainless steel pot with butter. Pour corn syrup into the bottom. Sprinkle sugar in the center of the pan. Turn heat on medium-high and allow it to cook for one minute. Then stir gently to dissolve sugar. Be careful not to splash the sugar crystals onto the side of your saucepan. Bring to a boil, stirring constantly. This took me just a few minutes, but it can take up to 10 minutes. Clip your candy thermometer onto the side of your pot. Cook, without stirring, until the thermometer registers 260 degrees Fahrenheit.
-
You will continue to cook your sugar (ultimately you'll want it to reach 280 degrees which is the soft crack stage,) but at this point, you need to set your pan of blueberry mixture back on the stove and heat it over high heat until it comes to a boil.
-
Once your pot of boiling corn syrup/sugar reaches 280 degrees remove it from the heat or turn off your gas. Slowly and VERY CAREFULLY drizzle in the hot pectin, stirring slowly yet constantly. You DO NOT want to splash any of this hot boiling sugar on your hands. The mixture will really bubble up. Once all the pectin has been poured into the saucepan, return it to medium-high heat and cook it for one more minute, then remove from heat and pour into a glass bowl, with a spout, preferably. This stops it from continuing to cook.
-
Carefully pour the hot mixture into silicone molds. Allow the candy to cool at room temperature for up to 8 hours. Press the backside of the silicone mold and pop the candy out.
-
Pour colored sanding sugar into a dish or bowl. Stir in ¾ teaspoon of citric acid. Taste the sugar or even coat one of the candies. If you'd like it more tart, add more citric acid.
-
Drop your gum drops into the sugar and toss to coat.
-
Allow the candies to dry for an hour before packaging or stacking in a candy dish. Store in an airtight container for about a week.
Store your candies at room temperature for up to a week or in the refrigerator for up to 2 weeks. If stored in the refrigerator, the sugar coating may get sticky.
- Mini Peanut Butter Cheesecakes - June 20, 2023
- Homemade Chocolate Easter Bunnies - April 3, 2023
- Mini Basketball Cheeseburgers - February 15, 2023
kitchenslane
These look lovely! Do you think spraying the molds with pan spray would help to release the candies? I can't find any silicone molds that have that perfect shape!
beth
I've found that if you use a soft silicone mold you don't need to add anything to the mold. If you use a hard silicone mold, like an ice cube tray, then using some oil on the mold is advisable, you will however taste it a bit. With the mold I used to make these gumdrops, part of it was plastic and only the tip was silicone, so brushing it with oil would have been a good idea!
Anonymous
Love the colour, bet the taste will be fabulous! Cant wait to try it out!
beth
They are a really gorgeous deep blue. I hope you do try them!
Gurvy Green
Oh my gosh, fabulous pictures and tutorial! Thank you for sharing.
beth
Thanks, that's so nice to hear. I've been working on my photography and it's nice to know I'm getting better:)
Anonymous
Did you mean to write that you live in 't-shits'?? :p
beth
OMG, thanks so much for pointing out that typo! I totally missed it. Oops.
Elizabeth Hayes
These look amazing! There are some recipes I'm just to afraid to even try, and this would be one of those had you not provided an amazing tutorial! Thanks for sharing. Will be trying!
beth
I love making gumdrops. They can be a bit intimidating at first, but once you get the hang of it, it's pretty easy. I tried making some using boxes of gelatin, and these with the pectin are so much better. I hope you give them a try.
Shannon {Cozy Country Living}
Wow! These are so pretty! My father loves blueberries and I bet he would love these! I will have to give them a try:)
Malika Bourne
Wow! I have been scrolling through you Pinterest board first then I just HAD to see your blog. Very impressive. so much so, I hope you don't mind I am promoting you blog on one of my Skinny Scoop lists.
good luck. I ate all of the blueberries last night or I would be in the kitchen right now making these.
beth
Thank you Malika. I am happy you stopped by and am always appreciative of you sharing. I can't wait to make more gumdrops with real fruit. These are wonderful.
Michelle Clausen
these look amazing, and I bet taste the same! Good luck in the contest!!
beth
Thank, Michelle. Fingers crossed!
Anonymous
Wow, these really are original. The bright blue is so pretty. I've never seen such vibrant looking gumdrops before. I can't wait to try the recipe.
Cheryl
The Bearfoot Baker
I hope you win! I love how you used real blueberries!! You are amazing. The color alone should get a "Blue-berry Ribbon!"
Karen @ Sugartown Sweets
What pretty blue candies..but you are are the gumdrop queen! I can't wait to hear more about your trip..how exciting! Good luck in the contest. :o)
beth
Thank you, Karen. I am so excited about my trip. I can't wait to share all my adventures. I have to take lots of pictures and write articles about my experience. It's a first, and it should be amazing.
Hannah Marie
LOVE the dark blue color!!!!
beth
Thank, Hannah. Me too!
The Partiologist
Seriously Beth these are so original and creative they deserve to win
beth
Thanks so much. That would be amazing! I will use fresh fruit to make gumdrops from now on. I love them:)