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Pomegranate Jelly Tested Recipe
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Pomegranate Jelly is a
beautiful two layered dessert that pairs a translucent, gold colored apple
jelly with a shimmering, garnet colored pomegranate jelly. One spoonful
will tell you this is not the wobbly children's dessert made by stirring a
fruit flavored powder into water. This jelly uses real pomegranate juice
and real apple juice so it captures the true essence of these fruits. It
is especially nice when you scatter the tops with fresh
pomegranate seeds.
I did not realize how delicious jelly could taste
until I adapted this
recipe from Tessa Kiros' lovely book Apples for Jam. I was also
surprised at how quick
and easy it is to make. All you do is stir unflavored gelatin into real fruit juice. But
before we begin the recipe I will tell you that I have used POM's
Pomegranate Juice (sometimes I use Pom's Pomegranate Blueberry Juice) and
Martinelli's Apple Juice as I like how both contain 100% real juice.
These juices are unsweetened so you can adjust the amount of sugar added.
If you are using sweetened fruit juices, then leave out the sugar that is
called for in the recipe. Also, I like to
use the unflavored gelatin that comes in powdered form, which is sold in the
baking section of most grocery stores. It comes in small boxes
which hold four - 1/4 ounce (7 grams) (scant tablespoon) paper envelopes of
tiny granules of powdered gelatin. These
granules are tasteless, colorless, and odorless and in order for
them to become a thickening agent, the pomegranate juice and the apple
juice need to be hot. So we start the recipe by sprinkling three teaspoons
of the unflavored gelatin over one third cup (80 ml) of cold water and
then leave it, untouched, for about five to ten minutes so the gelatin has
time to soften and become all swelled and spongy. Meanwhile we heat the
lightly sweetened pomegranate juice until very hot, but not boiling. The
softened gelatin is then stirred into the hot pomegranate juice and placed
back over low heat until the gelatin has completely dissolved (stir
constantly). (To check to see if the gelatin has completely dissolved, dip
a spoon into the gelatin and check to see that all the crystals have
melted.) The jelly is then removed from the heat, left to cool slightly,
poured into six serving glasses, and refrigerated for two to four hours or
until set. The process is repeated for the apple jelly. You can make this
jelly up to a day before serving. It is especially good with softly
whipped cream or vanilla ice cream.
Note: While this recipe uses powdered unflavored gelatin,
you can also use the clear, paper-thin leaves (or sheets) of
unflavored gelatin.
It is widely used in Europe and can oftentimes be
found in gourmet and specialty baking stores, or through mail order.
To use this type of gelatin, you have to first soak the sheets in cold water until
they look like wet plastic wrap. The sheets are then
heated until liquefied. One sheet of gelatin will usually gel
about 1 cup (240 ml) of liquid. |
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Pomegranate
Jelly: 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. Meanwhile, in a saucepan, heat
the pomegranate juice and sugar until very hot (do not boil), stirring
constantly to dissolve the sugar. Stir 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 cool for about 10
minutes before pouring equal amounts into six - one cup (240 ml) serving
glasses. Refrigerate for about 2 - 4 hours or until set.
Apple Jelly:
Once the pomegranate jelly has set begin the apple jelly. 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. Meanwhile, in a small saucepan,
heat the apple juice and sugar until very hot (do not boil), stirring constantly
to dissolve the sugar. Stir 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 cool for about 10
minutes before pouring the apple jelly over the set pomegranate jelly.
Refrigerate for about 2 - 4 hours or until set (can be made a day ahead).
Garnish with fresh pomegranate seeds and/or softly whipped cream or vanilla ice
cream.
Serves 6. Preparation time 40
minutes.
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Pomegranate Jelly:
3
teaspoons unflavored powdered gelatin
1/3 cup
(80 ml) cold water
2 cups
(480 ml) unsweetened Pomegranate Juice (or Pomegranate Blueberry Juice)
1/2 - 2/3 cup (100
- 135 grams) granulated white sugar, or to taste
Apple
Jelly:
3
teaspoons unflavored gelatin
1/3 cup
(80 ml) cold water
2 cups
(480 ml) unsweetened Apple Juice
1/3 - 1/2 cup (65
- 100 grams) granulated white sugar, or to taste
Garnish:
(optional)
Pomegranate Seeds
Softly
whipped cream or vanilla ice cream
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