Rum And Pomegranate Jelly

Delicious food, Make it fast.

Prepare all the ingredients for cook. When it was done then cook it fast, and serve it.

  • To prep

    6 Hrs10 Mins
  • To cook

    10 Mins
  • Level

  • Yields

  • Extra to serve

  • Calorie 196
  • Protein 7 g
  • Carbs 43.3 g


  1. Step

    5 Min

    To make the rum jelly, soak the gelatin leaves in cold water for 5 minutes. Meanwhile, heat 240ml water in a pan with the sugar has melted, Remove the gelatin, gently squeezing out the excess water, then add the leaves to the hot sugar and water mixture, stirring until melted. Pour into a jug and set aside to cool. When cool, stir in the white rum, ginger syrup and sparkling water.

  2. Step

    2 Hour

    Pour into a 1 litre loaf tin, then sprinkle over the pomegranate seeds. Chill for 1-2 hours until set.

  3. Step

    5 Min

    When the rum jelly has set, make the pomegranate jelly, Soak the gelatin in cold water for 5 minutes.

  4. Heat the pomegranate juice in a pan with the sugar until the sugar has dissolved. Gently squeeze the water from the gelatin and stir the leaves into the sugary juice until dissolved.

  5. Step

    4 Hour

    Pour into a jug, set aside to cool, then stir in the lime juice. Pour this over the set rum jelly, then chill for 3-4 hours or overnight until set.

  6. Step

    0 Min

    To unmould , dip the loaf tin briefly in hot water then turn out onto a plate. Scattered over, if you like.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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