Quince jelly is one of the most popular fruit sweets around the world, but you can also enjoy a similar sweet with other types of fruit and they will be just as rich and have a very interesting flavor. Well, this is the case of the pomegranate jam, its preparation is simple and the result is very good. We point out that the pomegranate sweet with salty flavors combines very well, especially it is ideal for people who like sweet and sour flavors.
If you want to know how to make easy and original pomegranate jam, keep reading, in this article we have the perfect recipe. Let’s cook!
Ingredients to make Pomegranate Sweet:
- 1 kilogram of grenades
- 350 grams of sugar (1¾ cups)
- 50 milliliters of water
- 5 sheets of gelatin
How to make Pomegranate Candy:
- To start the pomegranate candy recipe, you must first remove the grains from the pomegranates.
- Cut the upper part and the lower part of the pomegranates, you will see that in the part that is exposed you can see the small membranes that separate the pomegranate into segments.
- Make the cuts through that membrane downwards and you will be able to open each segment without releasing hardly any liquid.
- Put all the pomegranate grains in the blender glass, add the 50 ml of water and blend.
- Strain all the pomegranate puree to obtain a lump-free juice.
- Add all the pomegranate juice obtained in a pot to the fire with the sugar and cook for about 45 minutes over low heat until the juice thickens and reduces a little.
- Tip: if you want to enhance the color a bit, add a few drops of red food coloring.
- Skim off the dark foam that forms on the surface of the pomegranate candy with a slotted spoon.
- Soak the five sheets of gelatin if you want a very firm gelatin, but if you like it softer, use only four sheets.
- Remove the pomegranate jam from the heat, drain the gelatin sheets well and add to the pot. Beat well to integrate them into the homemade pomegranate jam.
- Pour the pomegranate candy into a mold that can be easily unmolded. You can add it in a single mold or in small individual ones.
- Let it cool and then let it rest in the fridge for at least six hours or better overnight. If you are not going to unmold it, you can store it in a tupperware container to preserve it better
- Cut a piece and ready to eat.
