A recipe for homemade sweets found on nrk.no
Homemade wine gum can be hard to resist when it is
made with real berries.
250 g [8,8 oz] sugar
(200 g [7 oz] for the gel and 50 g [1,8] for decoration)
200 g [7 oz] raspberries
1.5 dl [0,3 pt] water
3 g [0,1 oz] citric acid
15 g [0,5 oz] pectin
 Set aside 50 g / 1,8 oz of sugar for decoration.
 Boil half of the sugar (100 g / 3,5 oz) with the raspberries, water and citric acid and let the mix boil under cover for a few minutes.
 Put a clean, wet kitchen towel in a sieve, and let the juice run through the cloth and into a saucepan. Do not squeeze or press it through the cloth, because that will make the juice cloudy.
 Bring the juice to a boil. Mix in the pectin with three tablespoons of the remaining sugar. Pour the pectin and sugar mixture into the boiling juice while stirring.
 Turn off the heat, add the rest of the sugar and stir until all the sugar has dissolved. When the juice is clear again, pour it into a baking paper lined box or mould measuring 20 x 10 cm / 8 x4 in. If it’s larger, your wine gums cubes will be smaller.
 Leave the gel to set, preferably till the next day.
 Cut the wine gum piece into about 2 cm / 4/5 in cubes. Turn the cubes in sugar.
 Store in an airtight box wuth baking paper between the layers.