All Fruit Gummy Bears

Oct 15 2011 by
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You know as a grandmother I must provide my grandchildren with treats. I think it’s in the contract somewhere. Providing no sugar vegan treats must have been in the fine print cause I’m not sure how that slipped past me. But, I love my grandchildren and I’ll go to any length to find ways to put smiles on their faces with sweet and fun treats.

Have you heard the Gummy Bear song or watched the video? It’s a lunch time You Tube favorite of my grandkids. Now, how could we watch this video and not have our own “yummy tummy funny lucky gummy bear” to munch on?

While my All Fruit Gummy Bears may not be exactly like the real thing, more a cross between Jello Jigglers and Gummy Bears, they were a big hit with the kids and that’s good enough for me.



  • 1 can (12 ounces) unsweetened frozen fruit juice of your choice (Cascadian Farm has several unsweetened organic juices – our favorite is grape)
  • 4 1/2 tsp agar agar powder


  1. Place the juice in a small sauce pan and thaw.
  2. Once thawed dissolve the agar agar into the juice.
  3. Place over medium high heat and bring to a simmer.
  4. Lower heat to keep at a simmer and stir constantly for 5 minutes.
  5. Pour into candy molds or into an 8 x 8 glass baking dish.
  6. Cool for 2 hours or until firm.
  7. Pop the gummy bears out of the mold or cut with cookie cutters.
  8. Do a little dance while singing the gummy bear song and enjoy eating your own gummy bears!

Nutritional Info:

Amount and nutritional information for the gummy bears will vary depending on the mold and juice you use.


Store uneaten (ha-ha) gummy bears in the refrigerator for up to a week.

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  1. David says:

    Agar agar seems expensive. Did you get it somewhere specific. Also, what did you use as your mold. Those gummy bears look awesome.

    • Kristy says:

      I usually get agar agar from Whole Foods or another local store called Fruitful Yield. The agar agar flakes seem to be the most common but I found the powder to work best in this application. It is a bit expensive but you don’t usually use that much at one time. If you can’t find it locally it can always be ordered online.
      The gummy bear mold I ordered online. Many hobby and craft stores have candy molds of some kind that can be used. I bet there would be some cute Christmas ones available right now.

    • Agar is the way to make it vegan/vegetarian. Otherwise you’d pretty much have to use gelatin, which is made from animals.

  2. David says:

    I can’t find agar agar at the moment. If I was to use unflavored gelatin, do you know how many envelopes I should use in place of agar agar?

    • Kristy says:

      We don’t use gelatin so I can’t help with the amount to use. If there is a recipe on the gelatin box for jigglers I would follow that for the ratio of liquid to gelatin. Sorry I can’t help more. Just a hint about finding the agar agar. It’s usually located in the section of asian foods where you would find seaweeds like wakame, arame or nori.

  3. David says:

    Oka, thanks for taking the time to help Kristy.

  4. sweden says:

    are they just like gummy bears?
    I tried and they turned to jelly instead of gummy =(

    Btw.. u can buy Agar agar from asian store.. much cheaper..
    And thank you =))V

    • Kristy says:

      While they are not exactly like gummy bears they are very close. They come out just as firm, not jelly like, just a little stickier and they need to be kept refrigerated. Sorry yours weren’t firm enough, maybe you could try a little more agar agar to get a firmer texture. Kristy

  5. Dena says:

    Hi, I tried to make these and I seem to have a problem. I juiced some apples and I used that and 5t of agar agar because I wanted to firm. But mine isn’t sticky nor is it chewy. It tastes good but it just crumbles as you chew it. How do I make it chewy?
    Is there a temperature that I need to reach or did I get it too hot? Do I need to use a gelatin instead? I’d really like to make a candy that is chewy and has no added sugar in it.
    I’ve used agar agar in a few things and it always seems to come out this consistency.
    Thanks for your time.

    • Kristy says:

      Hi Dena,
      Are you using agar agar powder not agar agar flakes? I have trouble getting the right consistency with the flakes but when using the powder for this recipe you should get a smooth chewy gel that is firm enough that you can pick it up and it won’t flop over. You shouldn’t have to reach any certain temperature like when making candy. The juice will start to thicken slightly (enough to coat the back of a spoon) as you simmer it. You could try cooking it a little longer and see if that helps.

  6. Thank you for sharing this recipe! I’ve mentioned it today on my blog. :)
    You can buy agar powder online at VeganEssentials
    I’ve found with gummy recipes that it helps to leave them set up overnight (though I’ve never made them with agar). Also more acidic fruits may require more agar.
    Thanks again…cheers!

  7. Akane says:

    This looks really cute and yum!
    Can we use apple juice for fruit juice or will it not set?
    Are these soft or hard because I heard in another website that you put them in the sun for 2 hrs and they become crispy on the outside.

    • Kristy says:

      Hi Akane,
      You can use any kind of fruit juice but it needs to be from frozen concentrate or there won’t be enough flavor in the gummy bears. These gummy bears turn out soft. I hadn’t heard of leaving them to “sun dry” but I like that idea to make them crispy. I’ll give it a try the next time I make them. Thanks for the tip.


  8. Sheila says:

    Thanks so much for this so healthy version for my first attempt at making gummies. The flavor was really delicious, and I decided to try and change the texture just a bit to make it slightly chewy or a teeny bit ‘rubbery’.

    Played mad scientist on the second batch and added a package of Sure Jell pectin powder (used their version for low sugar creations) and voila! Almost there! Next time I will just try it with the pectin only and see what I get. I’m saving a piece or two from each batch for comparison purposes.

    Like Akane mentioned, if given an opportunity to dry out a bit, it changes the texture for the better. After reading a little report by a former professional gummy worm maker for Haribo who said even conventional gummies have much better texture after drying time in a low heat oven, I popped them out of the molds onto a parchment lined cookie tray, and put them in a 150 degree oven for 3+ hours. Excellent texture, especially the batch with the Sure Jell.

    Thanks so much again for this tutorial and the basics to make this so yummy and healthy! Yep, I take my gummies seeeriously!!! =}

    • Kristy says:

      Hi Sheila,
      You certainly do take your gummies seriously. Nice tip about drying them a little to improve the texture. I know the pectin in Sure Jell is fruit derived but since I’m not too sure about the other ingredients in it I try not to use it and just use agar agar instead. Good luck in your experimentation.

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