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I have been taking turmeric as a supplement, as well as in my food, for a long time. Recently I wanted to see if I could experiment with making turmeric into gummies that my kids might enjoy, and I ended up coming up with a deeply nutritious snack packed with benefits. Each ingredient brings something to the table:

• Turmeric: Anti-inflammatory, antioxidant-rich, boosts immune function, supports joint health.
• Black Pepper: Enhances turmeric absorption up to 2000% (thanks to piperine), improves digestion, and has anti-inflammatory properties.
• Coconut Oil: Provides healthy fats for better nutrient absorption, supports brain function, and boosts energy.
• Sunflower Lecithin: Helps emulsify the ingredients for a smooth texture, supports brain and liver health.
• Citrus Pectin: Natural gelling agent, rich in dietary fiber, promotes gut health and digestion.
• Citrus Sugar: Adds natural sweetness and a zesty flavor while providing vitamin C for immune support.

Part 1: Homemade Pectin and Citrus Sugar

Homemade Citrus Pectin with Black Pepper Infusion

Ingredients for Pectin:

• 4-5 lemons or oranges (zest removed and reserved for citrus sugar)
• 4 cups water
• 1 teaspoon whole black peppercorns

Instructions for Pectin:

1. Wash the citrus fruits Using a microplane or peeler, remove the zest, and reserve for your citrus sugar. Chop them in half and use a citrus juicer to remove the juice. Reserve the white pith, which contains most of the pectin. Chop the pith into smaller pieces and remove any seeds.
2. In a large pot, add the chopped citrus peels and whole black peppercorns. Pour in the 4 cups of water and 2 tablespoons of lemon juice. Bring to a boil, then reduce the heat and simmer for 30-45 minutes. This will help extract both pectin from the peels and piperine (the active compound in black pepper) from the peppercorns.
3. After simmering, strain the mixture through a fine mesh strainer or cheesecloth to remove the peels and peppercorns. Let it drip without pressing to keep the liquid clear.
4. Return the strained liquid to the pot and simmer over low heat until it’s reduced by half, concentrating the pectin. You should have around 1 cup of pectin at the end. Set aside the pectin for your gummies!

Citrus-Infused Sugar:

Ingredients:

• 1/2 cup white sugar
• zest from 3-5 lemons/limes/oranges/grapefruits

Instructions:

1. Use a microplane or zesting tool to remove the zest from the citrus fruits (lemons, oranges, or a mix). Be careful to only remove the coloured outer layer and avoid the bitter white pith.
2. Infuse the sugar: In a bowl, combine the ½ cup sugar with the citrus zest.
3. Rub the zest and sugar together using your fingers, pressing and rolling to release the essential oils from the zest into the sugar.
4. Let the sugar sit for 10-15 minutes to fully infuse the citrus flavour.

Part 2: Turmeric Gummies

Ingredients for Gummies:

• 1 cup homemade citrus pectin (from the above)
• 2 tablespoons coconut oil (melted)
• 1 tablespoon turmeric powder (or 2 tablespoons freshly grated turmeric)
• 2 tablespoons infused citrus sugar (or sweetener of choice)
• 2 tablespoons reserve citrus juice 
• 2 tablespoons sunflower lecithin (for emulsification, optional)
• 2 sheets unflavoured gelatin 
• 1+ cup water (for blooming gelatin)

Instructions for Gummies:

1. In a small bowl, combine gelatin and cover with water. Let the gelatin bloom for about 5 minutes. Then press out excess water.
2. In a saucepan, combine the 1 cup citrus pectin (the one you made with the pepper infusion), turmeric powder, lemon juice, and citrus sugar. Heat gently over medium heat, stirring constantly until well combined (but don’t let it boil).
3. Add the melted coconut oil and sunflower lecithin to the warm mixture. Stir well to emulsify the oil into the pectin base.
4. Add ½ teaspoon freshly ground black pepper (or you can use some of the pepper-infused pectin liquid if you saved it). Stir to combine. This will enhance the bioavailability of the turmeric and make it more effective!
5. Once the coconut oil is emulsified, add the bloomed gelatin to the warm mixture. Stir until the gelatin is fully dissolved and the mixture is smooth.
6. Pour the mixture into silicone gummy molds or a lined baking dish (to cut into squares later). If using a gummy bear mould I find it easiest to use a squeeze bottle. Tap the molds gently to release any air bubbles.
7. Place the molds in the refrigerator for at least 1-2 hours or until the gummies are firm.
8. Once set, pop the gummies out of the molds and store them at room temperature uncovered for a few hours up to overnight, depending on how gummy you want them.