Pomegranate jelly is a simple and delicious Sicilian recipe. It is a creamy and fragrant fruit dessert that can be prepared in 5 minutes, without gelatin, using only 3 ingredients for a not too caloric sweet treat, which is also gluten-free, perfect at the end of a meal, as a snack or a treat. I used pomegranates from MD, just look at their color to know when they are good, juicy and very sweet, in fact, I had to add very little sugar! You absolutely have to try this pomegranate jelly, who will dig in first?
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Cooking time: 17 Minutes
- Portions: 5 Servings
- Cuisine: Italian
Ingredients
- 2 1/8 cups pomegranate juice (from 5 pomegranates)
- 5 tbsps cornstarch
- 4 tbsps sugar
Steps
Making pomegranate jelly is very simple and quick. First, clean the pomegranates, cut them in half, remove the seeds, and extract the juice. You can use a juicer if you have one, or a blender, blending the seeds, a potato masher, a food mill, or a simple citrus juicer. Strain the juice with a sieve to avoid leaving any seeds.
Place the pomegranate juice in a saucepan, add the cornstarch and sugar, and mix well, ensuring there are no lumps. Put the pot on the stove and bring to a boil over medium-low heat, stirring constantly.
At this point, continue cooking for one minute and immediately pour the cream into pudding molds. You can make many small ones or one larger one.
Let the pomegranate jelly cool completely at room temperature. At this point, it will have set, and you can enjoy it, but I recommend putting it in the fridge and consuming it cold; it will be even more delicious.
Advice:
Pomegranate jelly can be stored in the fridge for 4/5 days. If you want, you can add a flavor of your choice, preferably in drops.
