I've made a few different gummy candies using different kinds of juice, including black current, blueberry, and now with crab apples. The results were just delicious, with a look and texture of old fashioned Turkish Delight, and the tart flavour of crab apple. Time to write out my methods!
Why did I use pectin? I know lots of people are having success with gelatin gummies, but I wanted to use only fruit juice, sugar and pectin. While they are not as simple to make, they freeze better, taste better and suit my vegetarian friends.
2 cups crab apple juice
4 cups sugar
1 Tbsp butter
2 Tbsp lemon juice
1 box (2 pouches) of liquid pectin
2 Tbsp cannabutter (optional add 1/4 tsp Sunflower Lecithin)
icing sugar for dusting
Prepare a small cake pan with parchment paper and sprinkle with a little sugar. Set aside.
Mix the crabapple juice, sugar, butter & lemon juice in a heavy bottomed deep pot and bring to a hard boil. Add the pectin and bring back to a boil. (If you are using other fruit that doesn't have natural pectin, you may have to double the amount of pectin you add)
Skim off any floating bits as it cooks but you will not likely need to stir while it boils. Continue to boil until the liquid is very shiny and the temperature reaches 240ºF. This may take quite a while.
Remove from heat and stir, removing any foam that remains. Stir and stir as it cools. Once it is very thick and cooled a bit, you could add 2 Tbsp of cannabutter melted with liquid Sunflower Lecithin and mix thoroughly. Recently I used CBD Dream cannabutter, as it is a gentle mix of CBD and THC.
Pour into the cake pan and place the pan on a cake rack to cool until room temperature. Cut into small squares or diamonds and roll in icing sugar. Store in the fridge in parchment paper lined covered dish for up to a month. I usually just freeze these and eat them directly from the freezer.