been making pectin gummies for 7 years now. we can easily make 10,000 gummies a day on any given production day. so not a huge operation, but not tiny.
both with sugar and without any added sugar.
recipe is pretty easy.
Happy to help anyone who needs it. @FicklePickle can confirm
Essentially all that is posted here.
All you need is read…
Hey @ZizzleB can you share the recipes please?
@cyclopath I read the whole thread but couldn’t find the recipe.
Can’t just post our whole SOP on here for free man, sorry. We spent lots of time and money developing it over the years.
But the Pacific Pectin slab jellies recipe is a really good starting point, I’ll give you that. Start there and adjust accordingly.
It’s posted in this thread ^
lol, I paid good money for that sop.
How many other threads?
Need gummy recipe (recipe inside) - #445 by anon16547145
You’re showing 1hr read time. You want FREE you gonna have to dig harder…
My GF has been working on perfecting her Gummies and her starting point for the R&D was right here on F4200. It was 100% free… There are multiple viable SOP’s
I’d be happy to help you on your journey… but it’s going to cost ya!
If your looking for a generic pectin recipe … I can provide that for free…
If your looking for a consult… walk through… sounds like you are… it’s not going to be free…
I’d be happy to send samples…
Did I mention … we are offering… Soon… CUSTOM RECIPES…DEALERS CHOICE…
And we have a top notch instructional facility…lol
Use the Pacific pectin jelly slab recipe
Convert it to weight measurements, divide by 10 for rnd
Match the karo to the sugar content
Dial back the citric acid so it doesn’t pregel.
Legit, combine your dry ingredients.
Mix.
Combine your wet ingredients.
Prepare your slurry of color, flavor, citric acid, set aside. Add your wets to your dry.
Cook to your desired brix.
Take off heat.
Add your slurry.
Mix fast af.
Pour n scrape.
30 mins fridge to set.
30 mins in freezer to make demold easier.
Thanks. I need a generic one. I plan to buy a gummy machine from China(mostly an automatic one) to manufacture gummies. I have a base recipe however I am not sure if that is stable, so just checking here if someone has shared a pectin gummies recipe with at least 12 months of stability. Based on this base recipe I guess more R&D can be done that will suit our needs.
Lol… looks like you got one … 
… enjoy…
james.vigil If you are looking for help I would give Pacific Pectin Inc. a call, they are very helpful if you are using their pectin. This forum has a lot of good information however so much of what I see posted is misleading. For example DE%, if you are making gummies with pectin I would be very specific with the term “slow set”. I would us an “extra slow set” pectin for gummies as you can speed setting times up pretty easily but slowing the gel down can be tricky and I prefer to use less addition of buffers in a recipe if possible. I noticed one person on here referring to slow set as 60-70 DE% and that is wildly incorrect not to mention many spec sheets and COA’s don’t say the DE% anyways… Standard slow set pectin is less than 67% anything over that I would consider a rapid set. Extra slow set should be 60% slow set 65% give or take and rapid should be about 70% +. This matters because you will see an increase in working time and a decrease in setting temp with a lower DE% pectin.
Thanks for your response. I plan to develop gummies in large commercial batches using automatic gummy making machine from China. I have seen the products that are offered by pacific pectin but they wouldn’t work for our purpose as we are looking for raw pectin, I see all of the products offered by pacific pectin are either added with sucrose or acids or any other additive. We would prepare the gummies from the raw ingredients from scratch. We plan to prepare pectin gummies from pectin + sugar mixture, sugar syrup(sugar+liquid glucose), sodium citrate, citric acid, natural color and flavor. We have a basic recipe that we still haven’t worked on, so I was trying to check if I could find a base recipe that’s been proven to provide stability of at least 12 months ( I am aware stability of gummies is dependent mainly on the the water content in the gummy but recipe too makes a good difference). Thanks!
So…
You can’t thermoreverse pectin… But you can definitely fix a fucked pectin batch…
Background, I was using modernist pantry pectin then switched to pacific pectin.
Pacific pectin is pre buffered. I did not know this. I added buffer to my recipe bc that’s my recipe… leading to an under set partially jammy product .
So I did the following
Freeze. demold. Put in pot. Add cup of water and heat/dissolve. Cook to correct brix then add the rough amount of citric acid to get it to gel.(Maybe undershooting a little bit). Then repour.
Apc-104 is the unbuffered pure pectin that goes into 150ss, idk if thats pre-buffered or if it’s just the hm-100 that is
I have never tried to do that, but I have had a few batches that got over cooked and instead of coming out like gummies when they gelled, they came out almost like softer starburst candy. I’ve probably thrown away 1k or more of those before we got it dialed in. Having a good refractometer and a spare has been crucial.
Oh have definitely made that too. Thought it was combination overcook undergel
Well, we didn’t adjust our citric or buffer, but it was able to get higher than ~240F which I believe caused the issue. Turns out laser thermometers are not accurate/precise enough to give the actual product temperature. Using a candy thermometer and a brix meter has definitely been our go to.
james.vigil
Pacific Pectin offers a product called 150ESS this is 150 grade extra slow set pectin perfect for making gummy recipes from scratch. it only has sucrose added to standardize the citrus pectin to grade. Pacific Pectin sells just about all of the pectin’s found in the blends in raw form.
They work with a lot of copackers using machines made in china and America.