Start by washing fresh raspberries under cool water. If using frozen raspberries, ensure they have fully thawed, as we want to capture all their juicy goodness. Blend them in a food processor or blender until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds. Set the raspberry puree aside.

In a medium saucepan, combine the pectin and ¼ cup of the sugar. It’s essential to blend these two first; it helps to avoid clumping when you heat it. This combo gets the pectin ready for action!

Add ½ cup water to the saucepan, whisk the mixture, and bring it to a gentle boil over medium heat. Whisk continuously because no one wants burned sugar! After the mixture reaches a rolling boil, let it cook for one minute.

Once the mixture has boiled, reduce the heat to low and add in the raspberry puree they blend together. Then, stir in the light corn syrup, which helps prevent crystallization. Keep on stirring until everything is well combined.

Next, sprinkle in the baking soda, vanilla extract, citric acid, and sea salt. These ingredients play crucial roles: the baking soda helps to balance acidity, the vanilla adds complexity, and the citric acid enhances the tangy flavor.

Pour the mixture into a greased silicone mold or a lined baking dish. Allow it to cool at room temperature for about 20 minutes, then transfer it to the refrigerator for about 2-3 hours or until fully set.

Once set, remove the gummies from the molds. If you used a baking dish, cut the gummies into bite-sized pieces. Roll each piece in the remaining sugar to coat. This sugar coating adds an exciting crunch and prevents sticking.

Place the coated gummies on a parchment-lined tray and let them sit at room temperature for a few hours to dry slightly. This helps improve the texture and makes them even more enjoyable.