First thing, measure out your gelatin and set aside. (You have to pour the gelatin in very slowly and whisk constantly. You don’t want to be measuring while you’re trying to whisk.)
Next, put the juice and honey in a small saucepan and heat to steaming but not boiling.
Take the already measured out gelatin and slowly incorporate half a teaspoon at a time. Whisk continuously. (If you get clumps, throw the mixture in the blender, but don’t let it get too cool or it will start to gel.)
Remove from heat and start filling your gummy molds with the dropper. If you don’t have gummy molds, pour the mixture into a cookie sheet or small pan.
Chill in the refrigerator for 20 minutes, or until completely firm.
Carefully remove from gummy molds or, if using a cookie sheet, cut into squares.
Store in an airtight container in the fridge for up to a week. (If you can resist eating them for that long!)