Recipe – Apple and Pomegranate Jellies


The pomegranate, categorized as a berry, is a shrub that produces a red, round fruit about 2-5 inches in diameter. The skin is thick and inedible with hundreds of edible seeds within. Each seed is surrounded by a red, juicy and sweet seed covering known as an aril. The seeds and arils are eaten either raw or processed into pomegranate juice.

Pomegranates really shine in their wealth of powerful plant compounds, some of which have potent medicinal properties. Pomegranates pack two unique substances that are responsible for most of their health benefits.


Punicalagins are extremely potent antioxidants found in pomegranate juice and the peel. They are so powerful that pomegranate juice has been found to have three times the antioxidant activity of red grape juice and green tea.

Test-tube studies have shown that punicalagins can reduce inflammatory activity in the digestive tract, as well as in colon cancer cells, diabetes, and breast cancer. Pomegranate extract may inhibit the reproduction of breast cancer cells—even killing some of them.

Punicic Acid

Punicic acid, found in pomegranate seed oil, is the main fatty acid in the arils. It’s a type of conjugated linoleic acid with potent biological effects which may help protect against several steps in the heart disease process. Several human studies have shown it improves cholesterol profile and protects LDL cholesterol from oxidative damage. One research analysis concluded that regular intake of pomegranate juice reduces high blood pressure levels in as little as two weeks, a major factor for heart disease.

If you wish to reap the many health benefits pomegranates have to offer, eat the arils directly or drink the juice.

Recipe – Apple and Pomegranate Jellies


1 cup apple juice

1 cup pomegranate juice

1½ Tbsp. agar flakes

3-4 Tbsp. pomegranate seeds


  • Pour the fruit juices in a saucepan; heat gently until quite warm, but not boiling.
  • Sprinkle the agar over the surface of the liquid; continue to heat without stirring, while the agar dissolves.
  • When the liquid starts to just bubble, stir in the agar, then simmer, stirring occasionally for a few minutes until all the agar flakes have thoroughly dissolved. Strain the hot jelly into four small serving glasses or dishes. Allow to cool slightly before transferring to the fridge until cold and set. Before serving, sprinkle a tablespoon or so of pomegranate seeds onto the top of each jelly.