Yes, I think that would work. Let me know how it goes!

can I omit the juice? and I don’t drink booze (yuck!!)

There is no comments section in the webpage of that recipe.

I suggest that you talk to the people from that site or try following my steps. I haven’t made it with pectin.

The recipe says I can use pectin as a substitute for gelatin. I used pectin. I used 1 tablespoon of powder pectin because the recipe calls for 1/2 ounce of gelatin or pectin. 1 tablespoon is equal to 1/2 ounce.

I don’t have jellybean molds. The recipe said I can drop spoonfuls of syrup on the cookie sheet if I don’t have jellybean molds. I covered a cookie sheet tray with parchment paper and I poured the syrup into the tray. My plan was to refrigerate it overnight. After refrigerating it overnight- my plan is to cut the jelly candy into squares or small pieces.

I put the tray with the syrup overnight in the refrigerator. The next day when I checked- it is not firm enough. It is too watery and the consistency is like jam. The consistency is not like jellybeans. It is not firm enough for me to cut into squares or small pieces.

What did I do wrong?
Should I use more pectin?

q2: Is there max limit for be bite sized? I am certain everyone seen 5lb gummy bear what is biggest jelly bean anyone seen or is home made better?

Give it bitter taste you could add vitamin C to your candy. there are interesting instructions by instructibles…not that I went greater go…I still trying make oil flavor not sure what alcohol to use. Vodka would be good but whenever I use people get mad at you not like I drink I use for things. Its not for bodily experimentation…when I was younger maybe.