So simple to make, these cherry gummies are the perfect sweet treat to have on hand for a sugar craving. Using real fruit this are loaded with flavour and incredibly delicious.

  • Filled with real cherry flavour.
  • Shelf stable ingredients you can have on hand.
  • Use cherries you love (I used sweeter black cherries).
  • Delicious sweet treat.

I made these cherry gummies a couple of weeks back as a topper for my rocky road cupcakes.

Growing up, my brother and I would go shopping with mum on a Thursday night and each week, she would give us $2 to get whatever sweets we wanted. I always headed straight for super sweet, sugary candy. I was never a chocolate girl (bet you wouldn’t have believed that looking around this site, wouldya?). Well, now I can make them myself.

A pile of cherry gummies on a marble platter.
Gummie strings being coated in sugar.

What are gummies?

Gummies, known in some places as jubes, are firm, but chewy jelly candies, sometimes coated in sugar, that stay firm at room temp and you can hold in your hand.

Ingredients in cherry gummies

All you need is 3 simple ingredients!

Detailed quantities and instructions in the recipe card below.

  • Tinned cherries: I used the sweeter black cherries for these but you could use tart cherries / sour cherries too – whichever ones you like. You’re looking for cherries in natural juice if possible.
  • Sugar: You just need regular white sugar and a fair amount of it – this is a candy, after all.
  • Powdered gelatine: I use gelatin powder for these gummies.

Naturally gluten free, free from artificial sweeteners and artificial flavors, these gummies really are so delicious. You could certainly swap some of the sugar for monk fruit sweetener or similar.

Close up of cherry gummy strings.

How to make them

  1. First you need to puree the tinned cherries, then strain it to remove any solids.
  2. Next, you’ll combine half the puree with the sugar in a saucepan and cook that for 5 minutes.
  3. While that’s happening, combine the remaining cherry puree with the gelatine in a dish and stir to combine.
  4. Now you combine the two and whisk gently until all the gelatine has dissolved into the hot syrup.
  5. Pour this mixture into a greased baking pan then chill in the refrigerator until set. They’ll set after about 3-4 minutes and it will be a stretchy, springy texture that will peel away from the tin easily.
  6. The gummy sheet is a bit sticky so lay it out onto a chopping board that’s topped with sugar. Chop them into pieces and coat all over which will stop them from being too sticky to handle.

Different shapes

I ended up making teeny, tiny cherry jubes to put on top of the rocky road cupcakes, then larger ones to eat as is. I even experimented cutting long strips into spaghetti jelly. This was a lot of fun.

Are these gummies healthy

No, these are not a health food. What I really love is, yes there’s sugar but there is also a full tin of fruit in these. Real, unadulterated fruit. No artificial flavours, colours or preservatives. And while I won’t claim that these gummies are a health food – far from it, they’re definitely a candy treat – however, cherries do have some wonderful health benefits being packed full of nutrients, antioxidants and anti-inflammatory compounds.


Store your gummies in an airtight container at room temperature for a few weeks. You can store them in the fridge too.

Close up of a pile of cherry gummies.

More recipes you’ll love

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A close up of cherry gummies.

Cherry Gummies

5 from 4 ratings
These cherry gummies (or cherry jubes) are so fun and easy to make and a delicious sweet treat. With just a handful of shelf stable ingredients these soft and chewy jellies are wonderful for gifting.


  • 400 g tinned black cherries in juice (14oz) (note 2)
  • 3 cups white granulated sugar (600g / 21oz)
  • 3 tablespoons powdered gelatin (note 1)
  • cooking spray or oil, for greasing
  • ¼ cup caster / superfine / sanding sugar, for coating jubes


  • Use a blender to puree the tinned cherries, then strain the puree to make sure you have a nice smooth liquid.
  • Place about half of the puree into a small heavy based saucepan with the sugar. Heat gently and stir until the sugar has dissolved. Now bring the mixture to a boil and allow it to boil rapidly for 5 minutes. Use a pastry brush dipped in water to dissolve any sugar crystals that stick to the inside of the saucepan above the syrup.
  • Meanwhile, place the remaining puree in a small bowl and mix in the powdered gelatine. This will thicken quickly into a solid mass.
  • When syrup has boiled for 5 minutes, remove from heat and add gelatin mix. Stir it continuously until it has totally dissolved.
  • Lightly grease an 8×8 inch or similar (it doesn’t have to be exact) with oil spray. I used a slightly larger tray that made the jubes in the pictures thinner. Pour the mixture into the greased tray and refrigerate for 3-4 hours. Once set, the mixture will be springy and stretchy and should pull away from the edge of the tin cleanly.
  • Sprinkle a large chopping board or a larger baking tray generously with caster / superfine / sanding sugar and carefully turn the mixture out onto the sugared surface. Sprinkle more sugar all over the top and rub in so that the whole thing is coated. Now chop it into squares or strings using a lightly greased knife and coat each in more of the sugar. Allow them to air dry for a few hours or overnight.
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  1. I use a standard Australian 20ml tablespoon (4 teaspoons).
  2. You could try experimenting with other types of fruit too.
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