Pomegranate – Orange – Jelly
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 pomegranate
- 1 lemon (s), add the juice
- 1 orange (s), unsprayed, including the juice and zest
- 500 g preservin suar, 2: 1
- some water if needed
Print Recipe
Pin Recipe Instructions
- Use a teaspoon to scrape out the meat, seeds and the little juice from the pomegranates. Then squeeze out the juice of the lemon and the orange and add to it, if necessary also the pulp of the orange. Rinse off the orange beforehand, rub dry and remove the zest (peel) with a zest cutter or grater and add to the fruit mass.
- Add the preserving sugar 2: 1 according to the instructions and stir, then process and bring to the boil, as described on the instructions for the bag.
- Fill the jelly into prepared twist-off jars and close.
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