How To Make Solventless Pectin Gummies

Viviane Schute        

Cannabis enthusiast and student of the art of solventless extraction


Pectin is a plant-based gelling agent, commonly used in jams, jellies, and fruit preserves. It’s similar to gelatin, but unlike gelatin, pectin is vegan and found naturally in just about every fruit and vegetable. Typically made from apples (apple pectin) or citrus peels (citrus pectin), pectin is a great choice as thickener and stabilizer for making solventless gummies. When heated with sugar and acid, pectin forms a kind of mesh that traps liquid and then sets as it cools. 

The two main types of pectin are high methoxyl and low methoxyl pectin. Often labeled as “rapid-set” or “quick-set,” HM pectin requires both heat and sugar to activate. This is the most popular choice for solventless gummy production. 

Pectin is more shelf-stable than gelatin, and costs less too, making it even more appealing to use in gummies. 

Equipment and Ingredients for Making Solventless Pectin Gummies

The kitchen supplies and equipment you need include: saucepan,  candy thermometer, silicone molds, and a whisk for stirring

Ingredients for the recipe include:


  • 2 tablespoons high methoxyl pectin 
  • ½ cup sugar 
  • 1 tablespoon lemon juice 
  • Rosin 
  • 1 cup fruit juice or puree 
  • Other optional flavorings 
  • Cornstarch


Decarbing the Rosin

Decarboxylation makes rosin bioavailable via our digestive tract.

It’s a simple process that just requires heat and time. All we need to do is expose our rosin to temperatures between 230-250 degrees Fahrenheit for 30-90 minutes.  

An oven is the easiest solution in most situations. Use a small mason jar filled with your rosin and place it in the oven, no lid, for 30 mins. After 30 mins, check to see if it’s bubbling and if so give it a stir. 

Keep going until the rosin stops bubbling. Bubbles signify that decarboxylation is actively taking place. When the carboxyl group falls off the THCA molecules it releases carbon dioxide as a byproduct, which forms bubbles in the rosin. When the bubbles stop, that’s your signal that the decarboxylation process is complete.  

To figure out how much rosin to use in the recipe, check out the article How To Calculate THC Content in Homemade Edibles.

Making the Gummies

1. Heat the fruit juice or fruit puree in a saucepan over medium heat. After it starts to simmer, add the sugar or alternative sweeteners and the lemon juice and stir with a whisk until it’s dissolved.

2. Add the high methoxyl pectin. Slowly sprinkle the pectin into the mixture while stirring constantly to avoid clumps. Keep mixing the pectin thoroughly until it's evenly distributed and there are no clumps.


3. Heat the mixture while stirring until it reaches a temperature of 175°F (79°C). Use a candy thermometer to monitor the temperature and make sure not to exceed 175F, as excessive heat can affect the texture of the gummies. Once the mixture reaches the correct temperature, remove it from the heat.

4. At this point, you can add the decarbed rosin. Stir the rosin into the mixture while it’s still hot, so that it can thoroughly dissolve. 

5. Dust the silicone molds with cornstarch. 

6. Pour the warm mixture into the molds, making sure not to create air bubbles. Remove any bubbles by tapping the molds gently, or using a toothpick to pop them. Use a spatula to smooth out the surface over top of each individual mold. 

7. Place the mold in the refrigerator for 30-60 minutes, after which time the gummies will set. Test the firmness by gently pressing them with your finger. They should be slightly firm to the touch, but still have a bit of bounce.


8. Remove the gummies from the molds. Sometimes it helps to gently pull the sides of the molds away from the gummies until they separate. Be careful not to break the gummies. If they’re still stuck, you can put them in the freezer for a few minutes. 

9. Toss the gummies in sugar (optional).

Your gummies are ready to enjoy!

Gummies have several qualities that make them an ideal way to medicate with cannabis. They are small, low-calorie carriers of cannabis extracts, easy to travel with and to consume discreetly. They don’t readily melt like chocolate, and they’re easy to cut into sections for precise dosage control. Gummies can be made with a variety of flavors including fruity, sweet, and sour. 

Using pectin instead of gelatin is a great way to avoid having animal products in your gummies too. 

Do you prefer gelatin or pectin in your cannabis gummies? Let us know in the comments!

Thoughts? Let us know by joining our secret Facebook group. Hang out with a community of like-minded solventless heads like yourself. Ask our head extractor questions, share your latest press and learn from hobbyists and experts in the industry.


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