Pomegranate and Blueberry Jellies


Gummy fruity things are great.   Really great.  But can we ever know what is in a Swedish Fish?  Why is it Swedish?  Should I give this gummy fruity thing a country of origin?

I move into my apartment tomorrow.  I have been on a marathon to get to this point.  More detailed and sound minded blog posts to come.  In the meantime: Pomegranate Blueberry Fruit Jellies aka Gummy Bears for Europeans.

Adapted from Martha Stewart


Sprinkle 4 packets of gelatin (so one ounce total) over 2/3 cups of fruit juice.  I used pomegranate juice but if you want these to be a brighter color choose cranberry or whatever you have on hand that you typically mix with vodka.  Let sit for five minutes.

This will look weird

This will look weird

In the meantime: combine 2/3 cups of a pomegranate juice with 1.5 cups of sugar in a saucepan over medium high heat.  Stir for five minutes (it should boil).

Whisk in two cups of jam or preserves and cook for 2-3 minutes until syrupy.  I used blueberry and it was a little chunky/annoying/dark in color so raspberry probably would have been better although this still tasted really good.

Whisk in gelatin mixture until gelatin dissolves.

Pour this mixture through a fine-mesh sieve into an 8-inch square baking dish.  This will be annoying if you have hunks of berries going on.


Refrigerate for 3 hours (or up to 2 weeks).

Place 0.75 cups of sugar on a plate.  Cut fruit jelly into 1-inch squares and toss in sugar to coat.  Package some of these up for your movers the next day otherwise you will go into a food coma from eating so many.

Fruit Jellies > Swedish Fish

Fruit Jellies > Swedish Fish

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