Beet Jelly with Pomegranate

Instructions

• 1

  Prepare the Beet Puree:
  Place the cooked and chopped beets into a blender or food processor along with 1 cup of water. Blend until smooth.

• 2

  Cook the Mixture:
  Pour the beet puree into a saucepan and add the Organic Cane Sugar, Galil Pomegranate Fruit Roll, and Lemon Juice.
  Heat the mixture over medium heat, stirring occasionally until the sugar and pomegranate roll are completely dissolved.

• 3

  Bloom the Gelatin:
  In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to bloom.

• 4

  Incorporate the Gelatin:
  Gently heat the beet mixture until it’s just warm but not boiling. Stir in the bloomed gelatin until fully dissolved and the mixture is smooth.

• 5

  Flavor with Cardamom (Optional):
  If you’re using ground cardamom, add it now for a subtle spiced flavor that complements the earthiness of the beets and sweetness of the pomegranate.

• 6

  Pour and Set:
  Pour the jelly mixture into sterilized glass jars or a silicone mold if you prefer a specific shape. Allow the mixture to cool to room temperature.

• 7

  Refrigerate:
  Transfer the jars or molds to the refrigerator and let the jelly set for at least 4-6 hours or until firm.

• 8

  Serve:
  Once set, serve the beet jelly with crackers, bread, or as a vibrant addition to a cheese board.