Go Back
–+ servings
Mit Granatapfel-Himbeer-Gelee bestrichenes Croissant
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 Glasses a 250 ml
Calories 908
Author Lara Böttcher

Equipment

  • Preserving jars

Ingredients

  • 250 ml Pomegranate juice
  • 250 g Raspberries fresh or frozen
  • 400 g Gelling sugar 1:1
  • 1 teaspoon Rose water
  • 2 teaspoon Lemon juice
  • 1 teaspoon Vanilla extract

Zubereitung

  • Heat raspberries in a saucepan until they break down, then strain through a sieve to collect raspberry puree.
  • Bring raspberry puree with pomegranate juice, lemon juice, rose water and vanilla extract to a boil with preserving sugar and boil for about 2 minutes until bubbling. 
  • Make a gelatinization test: Pour some of the mixture onto a cold plate and gently tilt the plate back and forth. You will see the consistency. Continue cooking if the jelly is still too liquid. As it cools, the jelly will still thicken, so don't let them simmer too long.
  • Fill pomegranate-raspberry jelly into sterile jars while still hot and allow to cool.

Notes

Recipe contains affiliate links.

Nährwerte

Calories: 908kcal | Carbohydrates: 223g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 13mg | Potassium: 472mg | Fiber: 8g | Sugar: 213g | Vitamin A: 41IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 1mg