Pomegranate Jellies – a delicious recipe with pomegranate juice, sugar, unflavored gelatin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Grease and line bottom and sides of a 9 1/2 x 5-inch loaf pan with parchment paper. Grease paper.
2
Place pomegranate juice and 1 cup of the sugar in a medium saucepan. Heat on low, stirring, for 3 mins, until sugar dissolves. Increase heat to high and bring to a boil. Boil, without stirring, for 15 mins, until syrupy. Remove pan from heat. Cool for 10 mins.
3
Sprinkle gelatin over 1/2 cup boiling water in a small bowl; stir until completely dissolved. Strain gelatin mixture into juice mixture and stir to combine. Pour into prepared pan.
4
Place pan in a cool, dry place. Let stand at room temperature overnight to set (do not refrigerate as mixture will sweat and become sticky). Carefully lift jelly mixture out of pan and onto a clean work surface.
5
Cut into pieces. Coat in remaining 1/2 cup sugar.
290
kcal
Calories
75
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 1/2 cups bottled pomegranate juice, 1 1/2 cups sugar, 2 tbsp unflavored gelatin.
Yes, Pomegranate Jellies falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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