For the skeptical friend. Each of the 7 recipes mapped to the closest already-published recipes online. Plus what's novel vs. what's borrowed.
5 of 7 recipes have direct, well-known published precedents that hit nearly all of Cody's criteria (sugar-free, gelatin/agar/pectin, real fruit, no corn syrup/wheat/modified starch). The remaining 2 are technique-validated extensions — chemistry holds, home walkthroughs are sparser.
What's new in our versions: cleaner acid stack (malic + tartaric + ascorbic instead of just citric), inulin co-gelling, konjac+xanthan replacing carrageenan, and flavor combos. None of it is invented; all of it is supported by either food science or other recipes in adjacent spaces.
Applesauce + strawberry purée + allulose/monkfruit + agar + psyllium → dehydrated fruit leather, cut into ribbons, dredged in malic/tartaric coating.
Allulose + real fruit purée + lemon, oven-dehydrated. Same approach, different fruit.
Literally organic applesauce + strawberries, nothing else. That's our base.
Lakanto monk fruit + real fruit. Validates sweetener choice.
Hibiscus tea + tart cherry juice + gelatin + allulose/monkfruit + inulin + acid stack.
2 cups 100% tart cherry juice + 4 tbsp gelatin. Zero sugar. Direct match for the cherry half.
Registered dietitian's version, no added sugar. Clinical credibility.
Honey is the sweetener; everything else identical.
Tamarind paste + lime juice + gelatin + allulose/monkfruit + acid + sea salt. Optional chile coat.
Real fruit + lime + gelatin + paleo sweetener (maple/honey). Exact same technique.
Fruit + acid + gelatin sour gummy template. Validates the format.
Brewed butterfly pea tea + grape juice/coconut water + gelatin + allulose/monkfruit + ascorbic acid + tartaric. The acid is what triggers the color shift.
Direct match. Gelatin + butterfly pea tea + sweetener. We add the acid drama.
Butterfly pea + gelatin, naturally colored, no artificial dyes.
Confirms the lemon → color-change chemistry in a beverage context.
Yuzu juice + apple juice + ginger + allulose/monkfruit + Pomona's pectin + calcium water + tartaric.
The manufacturer's own pâte de fruit recipe. Sugar-free version validated by them.
Citrus + low-methoxyl pectin technique on the same brand.
Home-cook pâte de fruit, no corn syrup, clean ingredients.
Coconut water + lime + camu-camu powder + konjac + xanthan + allulose/monkfruit + malic/ascorbic acids.
Konjac + xanthan documented in commercial vegan gummy and soft-candy production.
Closest home-cook equivalent uses agar instead of konjac+xanthan. Same flavor structure, different geller.
"To create the chewy texture you have to use xanthan gum." Direct quote from this site confirms xanthan's role.
Wild blueberries + lemon + gelatin + inulin + allulose/monkfruit + malic/tartaric.
Real blueberry + gelatin. Direct match.
Real fruit + gelatin + minimal sweetener.
Specifically wild blueberries (the higher-anthocyanin variety we recommend) + gelatin.
A+ · Trivial match. The recipe template (ingredient list and technique) exists on multiple major healthy-recipe blogs. Our "version" differs only by sweetener choice (allulose vs maple/honey) and acid stack.
A · Direct match. Either (a) the recipe family exists with one variable swapped, or (b) all individual components are in published recipes but the specific combination isn't.
B+ · Manufacturer-validated technique. The pectin company itself publishes a sugar-free version of the technique; our specific fruit choice (yuzu) is the only stretch.
B · Chemistry validated, sparse home precedent. Food-science sources support the geller combination, and commercial candy uses it, but home-cook examples are rare. Honest caveat: easier to default to the agar version if you want maximum precedent.
Every link above goes to a published, archive-able recipe — your friend can verify each one. If you want to be extra sure on any specific recipe before cooking, I'd cook the closest published precedent first and then iterate toward the version on this site.