Pomegranate Jelly

Place the pomegranates in an ovenproof dish with the lid closed in the oven heated to 150 °C (gas 1) and let them soften completely for about 1 hour.

Then cut them open and place them on a gauze cloth stretched over a baking dish. Drain the pomegranates – without squeezing them – for one night.

The following day, also juice the raspberries in a steam juicer or kelomat. Weigh the pomegranate juice and calculate twice the amount of sugar. Weigh the raspberry juice and add the same amount of sugar. Combine the juice and sugar and stir to combine. Next, mix in the juice of one lemon first and make the jelly all over again for 2 minutes. Make a jelly test, maybe boil for another minute. Next, fill on the spot into prepared jars, cool and seal the jars. Keep the jelly cooled and dark.

Shelf life: 6 months

Cook jelly from prickly pears. Cook them unpeeled also in a fireproof container until soft and crumbly.

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