Prepare the Mold:
Lightly grease a silicone candy mold or line a baking pan with parchment paper. If you’re using a baking pan, you’ll need to cut the gumdrops into squares once set.

Bloom the Gelatin:
Pour 1 cup of fruit juice (from the 2 cups) into a small bowl and sprinkle the gelatin over the surface. Let it sit for about 5 minutes to “bloom” or absorb the liquid.

Make the Syrup:
In a small saucepan, combine the remaining fruit juice, granulated sugar, and a pinch of salt (optional). Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Pour the hot mixture into the bloomed gelatin, stirring until the gelatin dissolves completely.

Add Lemon Juice and Citric Acid (Optional):
Stir in the lemon juice and citric acid (optional) for a tart kick, and mix until combined.

Pour the Mixture into Molds:
Pour the liquid gelatin mixture into the prepared molds, filling them about ¾ full. If you don’t have molds, pour into a lined baking pan and cut the gumdrops into squares after they set.

Set the Gumdrops:
Let the gumdrops sit at room temperature for about 4-6 hours, or refrigerate them for 2-3 hours until they are firm and set.

Coat with Sugar:
Once the gumdrops have set, remove them from the molds or cut into squares. Roll each gumdrop in granulated sugar to coat, helping to prevent sticking.

Serve and Enjoy:
Store the gumdrops in an airtight container at room temperature for up to 1 week or refrigerate them for up to 2 weeks.