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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.