AIP apple cider vinegar gummies set with gelatin, apple juice, and honey

Gummies belong in the small category of foods that used to be reflexive, a handful grabbed without thinking, and now take actual planning if you want them AIP-safe. This recipe closes most of that gap: bloom gelatin, warm three liquids in a saucepan for a minute or two, pour into molds, and let the cold of the fridge take it from there.

What sets these apart from a candy shelf is the gelatin itself, a source of glycine, the amino acid the gut lining relies on as it rebuilds. Only true gelatin will set the mixture firm; collagen peptides, despite the similar name, stay liquid no matter how long they chill. The tang comes from raw apple cider vinegar, cut just enough by honey and apple juice that the sourness doesn't take over.

Once they've set, unmold them into a container you'll actually open, not one buried at the back of a shelf. Something this small and specific is easy to forget you're allowed to have.

Ingredients

• 1/2 cup raw apple cider vinegar
• 1/2 cup apple juice
• 3 tablespoons honey
• 1/3 cup room-temperature water
• 2 1/2 tablespoons gelatin powder

Method

Warm the apple cider vinegar, apple juice, and honey together in a saucepan until combined. There is no need to boil.

Sprinkle the gelatin over the room-temperature water and let it bloom for about a minute, then whisk it smooth.

Whisk the bloomed gelatin into the warm liquid until it fully dissolves. Taste and adjust the honey if you want it sweeter.

Pour into silicone molds or a glass dish, and refrigerate about 6 hours, until firm.

Unmold and store airtight in the fridge for up to 7 days.

A note on swaps and amounts: if vinegar gives you reflux, lemon juice can stand in for some or all of the apple cider vinegar. By one estimate, an eighth of the batch carries roughly 1 tablespoon of apple cider vinegar, which is a sensible amount per serving. Remember it must be gelatin, not collagen peptides, or the gummies will not set.

This is a stovetop-warmed, fridge-set treat with no boil, so it needs no air fryer or Instant Pot version. The brief warming on the stovetop is all the heat involved.

*Adapted from asquirrelinthekitchen.com*