Mix the powder pectin and 2 cups of sugar and place by the stove, along with the pre-measured corn syrup and lemon juice. You'll want these ingredients handy to mix in when cooking later.

Line a cooling dish/baking sheet with foil and grease it with cooking spray or coconut oil.

Add the peaches to boiling water and boil for 30 seconds.

Remove the peaches with a slotted spoon and insert them into an ice bath until cool enough to touch.

Peel off the peach skin with your fingers or a paring knife. If the peel does not come off easily, try the boiling and cooling process again.

Pit the peaches by cutting them in half and removing the pit.

Add the peach halves to a blender and puree (preferred blender - the Instant Pot Ace blender). Use a large strainer to collect any remaining chunks. (I skipped using the strainer, choosing to keep the fresh fruit chunks in the puree).

Add the peach puree to a saucepan and bring to a simmer.

Bring the mixture to a boil.

Once it's boiling, pour in your pre-measured corn syrup.

Continue whisking the mixture until the temperature reaches 230 degrees to obtain the proper gummy texture.

I didn't have a thermometer handy, and this took about 30 minutes of stirring.

You'll want to give this part of the process your undivided attention. Be cautious not to scald the mixture, and use a rubber spatula to scrape the bottom as you stir.

Once it started to look thick, I switched from stirring with a whisk to only my rubber spatula.

As soon as the temperature reaches 230 degrees, add the lemon juice and stir it well.

Pour the heated mixture onto your prepared cooling dish and flatten it to cool at room temperature for 4 hours.

Now the fun part begins!

Cut out the shapes that you want for your gummies.

A baby bottle lid (without the nipple) is ideal for cutting out peach rings. If you don't have one handy, you can use a small and a large bottle top like I did.

Dip your vegan gummies in the 3 tablespoons of sugar.

It's best to wait until the end and dip the candy in the sugar to keep your hands clean.

Store your peach rings or gumdrops in an airtight container to keep the sugar from dissolving into the gummies.

Natural, sweet, vegan, and delicious - serve and enjoy!

Repeat steps 1-14 above.

Add your vegan gummies to a large bowl.

Pour in 1 ½ tablespoons of Taj́in and Add 3-4 tablespoons of liquid chamoy.

Massage the gummies to coat the gummies thoroughly with the mixture.

Place the coated gummies onto a baking sheet lined with parchment paper or foil and sprinkle evenly with 1 tablespoon of Tajín.

Allow the gummies to dry for at least 2 hours or overnight, so the chamoy soaks in and isn't too sticky to handle.

Serve and enjoy!