{"id":16417,"date":"2023-04-24T10:05:23","date_gmt":"2023-04-24T08:05:23","guid":{"rendered":"https:\/\/bistrobadia.de\/granatapfel-himbeer-gelee\/"},"modified":"2024-01-19T07:01:05","modified_gmt":"2024-01-19T06:01:05","slug":"pomegranate-raspberry-jelly","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/pomegranate-raspberry-jelly\/","title":{"rendered":"Pomegranate raspberry jelly"},"content":{"rendered":"\n

Pomegranate-raspberry jelly<\/strong> is the new must-have for your breakfast table. Of course, you can also stir the fruit jelly into your yogurt or use it to refine cakes. But for me, it tastes best in the morning on a buttery croissant or a freshly baked kaak<\/a>.<\/p>\n\n\n\n

Pomegranate raspberry jelly – flavors of the Levant in one glass<\/h2>\n\n\n\n

Pomegranate seeds<\/strong> not only look beautiful, they also taste deliciously tart and sweet. While the red seeds visually enhance one or the other dish, such as bulgur salad<\/a>, you can make a refreshing pomegranate iced tea<\/a> or even a fruity pomegranate-raspberry jelly from pomegranate juice<\/strong>.<\/p>\n\n\n\n

And the good thing is, for this simple recipe<\/strong> you do NOT have to peel the pomegranate. I’ve tried all the peeling techniques – none of them have convinced me yet. All the more pleasant that you only need the juice for the jelly. Either you buy freshly squeezed or you get a few pomegranates that you squeeze yourself – and that’s really easy.<\/p>\n\n\n\n

A pure pomegranate jelly<\/strong> was a bit too boring for me and since I still had a few raspberries in the fridge, they also ended up in the pot. And to round off the taste of the jelly, a few drops of rose water<\/strong> must of course not be missing. Traditionally, a touch of vanilla<\/strong> and a squeeze of lemon juice<\/strong> are also added to the mixture, which is boiled up with a good portion of preserving sugar.<\/p>\n\n\n\n

Jam or jelly – With or without pieces?<\/h2>\n\n\n\n

How do you prefer to eat your sweet spread? Do you prefer a few pieces to chew on or a jelly that melts in your mouth? It varies for me. I don’t like seeds, so I boiled up the raspberries and strained them through a fine sieve. You can do the same. If you don’t mind the seeds, you can save this step and your pomegranate raspberry jelly will be ready even faster!<\/p>\n\n\n\n

There are also differences in consistency. You should let your jelly bubble for at least 1 minute. The longer it simmers, the firmer the consistency will be. You can also test it in between by putting a spoonful of the simmering liquid on a plate – if it becomes thick and firm after a moment, it is ready.<\/p>\n\n\n\n

Be sure to try the recipe – and as I said before, the pomegranate raspberry jelly tastes best with a buttery croissant and a few chopped pistachios<\/strong>. Bon appetit.<\/p>\n\n\n\n

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Recipe for pomegranate raspberry jelly<\/h2>\n\n\n
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