On hot and stuffy days, having fresh pomegranate jelly as a dessert is truly wonderful, right? Today, Điện Máy XANH will guide you through 2 simple yet delicious ways to make pomegranate jelly to enjoy with your family, so let’s get cooking!
1. Pomegranate jelly using cornstarch
-
Preparation
30 minutes
-
Cooking
1 hour
-
Difficulty
Easy
Ingredients for Pomegranate jelly using cornstarch Serves 3
Pomegranate 1 piece (400gr – 450gr) Cornstarch 32 gr Shredded coconut 100 gr Lemon 1 piece Granulated sugar 200 gr
How to make Pomegranate Jelly with Cornstarch
-
Remove pomegranate seeds
After buying the pomegranate, wash it clean, cut the pomegranate in half with a knife, and remove the seeds, then place them in a bowl. Remember to peel off the inner membrane and any white pith as well!
-
Blend and filter pomegranate juice
In this step, put all the removed pomegranate seeds into a blender and blend until it turns into a liquid mixture.
Then, use a fine sieve to filter the blended pomegranate to obtain the pomegranate juice, removing all the remaining pulp.
-
Cooking Pomegranate Jelly
First, squeeze the juice of 1/2 lemon into a bowl of pomegranate juice, add 32g of cornstarch, and use a whisk to mix thoroughly until the mixture is completely dissolved and avoids clumping.
Next, place a pot on the stove, add 200g of sugar and 240ml of water, and heat over low flame for about 3 – 5 minutes while stirring continuously.
Once the sugar is completely dissolved, add a little lemon juice to prevent the syrup from crystallizing.
Then, pour in the entire mixture of pomegranate juice and stir well. At this point, cook over medium heat for about 5 minutes until the mixture thickens.
Finally, turn off the heat and continue stirring for another 2 minutes.
-
Pouring into Molds and Completion
Prepare a mold of your choice, wrap it with plastic wrap, then pour the entire pomegranate jelly mixture into it, spreading it evenly and letting it set at room temperature for about 1 hour.
Next, cover the surface of the pomegranate jelly and place it in the fridge for about 2 hours. Finally, carefully remove the jelly from the mold, cut it into bite-sized pieces, and roll it in grated coconut to enjoy.
Tip: When pouring the pomegranate jelly into the mold, remember to act quickly to avoid the jelly setting in the pot! -
Final Product
The Pomegranate Jelly is cool and wobbly, with a light sourness and sweet taste combined with creamy shredded coconut, providing a delightful and interesting experience.
With its eye-catching appearance and the tropical flavor of pomegranate jelly, it will surely be loved by you and your family, so make it and enjoy it right away!
2. Pomegranate Jelly with agar powder
-
Preparation
15 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Pomegranate Jelly using Agar Powder Serves 2 people
Pomegranate 1 fruit (large type) Agar powder 1 teaspoon (agar powder) Granulated sugar 1 tablespoon
What is Agar Powder? The difference between jelly powder and agar powder
- Agar powder is a fairly common ingredient in refreshing jelly desserts that we often eat. Agar powder is derived from a type of red seaweed Gracilaria or Gelidium from Japan.
- The seaweed is boiled, the water is discarded, and the remaining material is dried and ground into a fine powder.
- Agar powder will create a firm and slightly hard texture for the final product, giving a more crunchy feel when eaten. Meanwhile, jelly powder creates a softer, more wobbly texture compared to jelly made from agar powder.
Required Tools
How to make Pomegranate Jelly with agar powder
-
Separating pomegranate seeds
After buying the pomegranate, wash it clean, cut it in half, and use a spoon to separate the seeds and place them on a plate.
In this step, you clean out all the pulp and keep the pomegranate peel to pour the jelly later!
-
Juicing the pomegranate
To juice it, put all the pomegranate seeds into a zip bag, seal the bag tightly, and use a rolling pin to roll evenly over the surface of the zip bag to extract all the juice.
Next, pour the pomegranate juice through a strainer to remove the seed pulp.
-
Making Pomegranate Jelly
You place the pot on the stove and add all the pomegranate juice along with 1 tablespoon of sugar, and cook over medium heat.
When you see the mixture boiling, use a ladle to scoop about 1/2 cup of the pomegranate water from the pot and dissolve it with 1 teaspoon of agar powder.
Then, you add the agar mixture into the pot of boiling pomegranate water and continue stirring well for about 1 – 2 minutes before turning off the heat. At this point, continue to stir for another 3 minutes!
-
Pouring the Jelly and Finishing
You place the pomegranate seeds into 2 rice bowls and pour the jelly mixture into the shells you prepared earlier.
You place the pomegranate jelly in the refrigerator for about 2 – 3 hours to set, and that’s it.
-
Final Product
Pomegranate jelly has a striking natural red color, and when you eat it, you will feel the refreshing taste, sweetness, and chewy texture, with a hint of pomegranate aroma.
Enjoying pomegranate jelly on hot, humid days is simply delightful; the fresh flavor of the jelly will help you shake off any fatigue.
How to choose ripe, juicy pomegranates
- To select a good ripe pomegranate, you should choose those that are large, round, and feel heavy in your hand. Avoid small fruits as they are usually immature and will taste sour and bland when eaten.
- You should choose pomegranates that have slightly wrinkled skin, with the stem end swollen and slightly spreading out. These are mature pomegranates, full of seeds, and are deliciously ripe.
- Additionally, to know if a pomegranate has many seeds, you should select those with seeds slightly protruding from the skin, which do not need to be smooth. These are the delicious and juicy pomegranates.
So, Điện Máy XANH has guided you on 2 ways to make pomegranate jelly that is delicious and super easy to make at home. Wish you success with this pomegranate jelly and enjoy it with your loved ones after family meals!
