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Pomegranate Jelly


4 cups of pomegranate juice (preferably freshly squeezed, but bottled juice from a shop will also do the job).
2 Tbsp of unflavoured beef gelatine (NOT collagen or protein powder)
2 Tbsp of honey (preferable), maple syrup or agave


Add 1/2 a cup of the juice to a bowl or liquid measuring cup and sprinkle with gelatine powder.
Whisk together to a smooth consistency and leave for 5 minutes.
Pour the remaining ½ of the juice into a medium saucepan.
Cook over medium heat until almost boiling.
Remove from heat and stir with honey and the rest of the gelatine mixture, until they dissolve.
Pour into individual portions in glasses or jars.
Refrigerate for 3-4 hours, or until the jelly is stable.

Pomegranate Jelly
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