EQUIPMENT LINKS: These are the molds we used and these are the droppers. If you want to use food coloring instead of tart cherry concentrate, this is the brand we recommend (no artificial dyes). 

Lightly spray your molds with cooking spray to ensure the gummies pop out easily.

Sprinkle the gelatin over the top of the lemon juice evenly. This will help to prevent clumping by ensuring that each grain of gelatin is saturated with water. Let the gelatin "bloom" for a few minutes before adding it to the fruit purée. It will come out of your container in one solid hockey-puck like piece.

It may be difficult to blend your fruit in a large blender. If this is the case, you can up the quantity of the recipe, or add a tablespoon or so of water to the blender to get things going.

Straining your fruit puree is totally optional, but we wanted a clear gummy with a consistent color, so we removed the skins.

Let the fruit purée cool a bit before adding to the molds. This will make the mixture easier to pipe.

To transfer the mixture into the molds, we used a dropper, but a food grade syringe, a small measuring cup with a pour spout, or even a small spoon would all work. You will need to pour simultaneously to achieve the two-colored ring look.