Homemade Pomegranate Jelly – Simple Dessert Recipe2013-08-18
- Yield : 250 gm
- Servings : 5 nos
- Prep Time : 40m
- Cook Time : 10m
- Ready In : 50m
Jelly means a soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar.
Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes. In jelly the fruit comes in the form of fruit juice. In jam the fruit comes in the form of fruit pulp or crushed fruit. In preserves the fruit comes in the form of chunks in a syrup or a jam. Pectin is an indigestible carbohydrate (fiber). It is found in the cell walls of most fruit. When heated with sugar in water, it gels, giving jam, jelly and preserves their thickness.
Pomegranate make a fabulous jelly. Rich in antioxidants, pomegranates are an excellent fruit for making jelly. Their full-bodied flavor and brilliant crimson color bring life to the breakfast or dinner table.
Try this dessert recipe!
- Pomegranate Juice - 2 cups (480 ml)
- Unflavored powdered gelatin - 3 tsp
- Cold water - 1/3 cup (80 ml)
- Granulated white sugar - 1/2 - 2/3 cup (100 - 135 grams)
- Pomegranate seeds - 1/2 cup
Take a bowl and sprinkle the gelatin over 1/3 cup (80 ml) of cold water. Let this mixture sit for about five to ten minutes or until the granules have become swelled and spongy.
In a saucepan, heat the pomegranate juice and sugar until very hot (do not boil) stirring constantly to dissolve the sugar.
Pour the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved. Do not boil.
Remove from heat and let it cool for about 10 minutes. Pour this mixture into a mould and refrigerate for about 2 - 4 hours or until set.
Garnish with fresh pomegranate seeds.
Delicious Pomegranate Jelly is ready to serve.
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