These homemade chewy cherry sour gummy strips are the perfect sweet-tart treat that you can make right in your oven - no dehydrator needed! Made with real frozen cherries and a tangy sour coating, these natural fruit snacks are a delicious alternative to store-bought gummies.
Why You'll Love This Recipe
These homemade cherry gummy strips are bursting with real fruit flavor and have that perfect chewy texture you crave in a fruit snack. Using simple ingredients like frozen cherries, fresh lemon juice, and maple syrup, you can create a delicious treat that rivals store-bought versions but with all natural ingredients.
The oven-drying method creates that signature chewy texture while maintaining the bright cherry flavor. The optional sour coating adds an extra zing that makes these truly special!
Looking for more fruity treats? Try my Easy Chocolate Dipped Watermelon Bites for another refreshing snack option!
Ingredients You'll Need
- 1 ½ cups frozen cherries, thawed
- 2 tablespoon fresh lemon juice
- 2 tablespoon maple syrup (adjust to taste)
- 1 ½ tablespoon powdered gelatin
- 2 tablespoon cold water (for blooming gelatin)
For Sour Coating:
- 2 teaspoon citric acid
- 1 tablespoon cane sugar (optional, helps balance tang)
Equipment
- Blender or food processor - Essential for creating a smooth cherry puree without chunks.
- Rimmed baking sheet - Provides the perfect surface for spreading and drying the mixture evenly.
- Parchment paper or silicone mat - Prevents sticking and makes removal easy after drying.
- Thermometer (optional) - Helps ensure you don't overheat the cherry mixture.
- Wooden spoon - Used to prop open the oven door during drying.
- Sharp knife or kitchen scissors - For cutting the dried fruit leather into strips.
How To Make Chewy Cherry Gummy Strips
Bloom the Gelatin
- In a small bowl, sprinkle 1 ½ tablespoon gelatin over 2 tablespoon cold water.
- Let it sit for 5–10 minutes to fully bloom.
Prepare the Cherry Base
- Blend 1 ½ cups thawed cherries, 2 tablespoon lemon juice, and 2 tablespoon maple syrup until completely smooth.
- Optional: strain for a smoother final texture.
Gently Warm the Puree
- Pour the cherry mixture into a saucepan over low heat.
- Warm it to about 120°F–140°F (warm to the touch, not steaming).
- Do not let it simmer or boil.
- Remove from heat.
Dissolve the Gelatin
- Add the bloomed gelatin to the warm cherry mixture.
- Stir until the gelatin is fully dissolved and the mixture is smooth.
Spread the Mixture
- Line a rimmed baking sheet (about 11x17") with parchment paper or a silicone mat.
- Pour the mixture onto the lined sheet and spread evenly to about ⅛ inch thick.
Dry in the Oven
- Preheat oven to 150–170°F. Turn on convection if you have it.
- Crack the oven door open with a wooden spoon to allow moisture to escape.
- Dry for 4–6 hours, checking at 4 hours.
- It's done when the surface is no longer sticky but still flexible and slightly glossy.
- The edges may finish first—trim them off and let the center continue drying.
Need another easy snack idea? My 3-Ingredient Strawberry Frozen Yogurt is quick to prepare and perfect for warm days!
Cool Completely
- Let the sheet cool fully before cutting—this helps it firm up to that chewy, gummy texture.
Cut Into Strips
- Use a sharp knife, kitchen scissors, or pizza cutter to slice into strips.
Optional Sour Coating
- Mix 2 teaspoon citric acid with 1 tablespoon sugar.
- Lightly mist strips with a tiny bit of lemon juice or water so the coating sticks.
- Toss strips in the sour mixture for extra zing!
Storage
Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life (they'll firm up a bit more in the fridge).
Expert Tips for Perfect Cherry Gummy Strips
- Don't skip the open oven door—this really helps achieve the perfect texture.
- If edges finish early, trim and set aside while the center finishes.
- Test for doneness by touching the surface—it should be tacky but not wet or sticky.
- Cooling is key: they'll feel softer when first removed from the oven but will firm up as they cool.
- For even more chew, you can play with a tiny bit of tapioca starch in your next batch.
- Cherry varieties matter: dark sweet cherries will give you a deeper flavor, while tart cherries will enhance the sour notes.
Looking for a savory treat after enjoying these sweet gummies? My Gluten-Free Chicken Teriyaki makes a delicious dinner option!
Frequently Asked Questions
Yes! Fresh cherries work beautifully. Just make sure to remove the pits before blending.
Absolutely. Honey or agave nectar work well as alternatives, though they may slightly alter the flavor profile.
They may need additional drying time or your oven temperature might be too low. Every oven varies, so adjusting the time and ensuring the door is properly cracked can help.
Yes, you can substitute with agar-agar powder, though the texture will be slightly different.
Chewy Cherry Sour Gummy Strips (Oven-Dried)
Equipment
- Blender or food processor
- Rimmed baking sheet (11x17")
- Parchment paper or silicone mat
- Thermometer (optional)
- Wooden spoon
- Sharp knife or kitchen scissors
Ingredients
Strip Ingredients:
- 1 ½ cups frozen cherries thawed
- 2 tablespoon fresh lemon juice
- 2 tablespoon maple syrup adjust to taste
- 1 ½ tablespoon powdered gelatin
- 2 tablespoon cold water for blooming gelatin
For Sour Coating:
- 2 teaspoon citric acid
- 1 tablespoon cane sugar optional
Instructions
- Bloom gelatin in cold water for 5-10 minutes.
- Blend cherries, lemon juice, and maple syrup until smooth.
- Warm cherry mixture over low heat (120°F-140°F). Do not boil.
- Stir bloomed gelatin into warm cherry mixture until dissolved.
- Spread mixture evenly (⅛ inch thick) on lined baking sheet.
- Dry in oven at 150-170°F for 4-6 hours with door cracked open.
- Cool completely before cutting into strips.
- For sour coating: Mix citric acid and sugar, lightly mist strips with water, and toss in sour mixture.
Notes
The mixture is done when it's no longer sticky but still flexible
Remove finished edges early if needed while center continues drying
Let cool completely for proper texture development
Store in airtight container at room temperature for up to 1 week
Refrigerate for longer storage and firmer texture
