Pomegranate Jellies - cooking recipe

Ingredients

1 1/2 cups bottled pomegranate juice
1 1/2 cups sugar
2 tbsp unflavored gelatin

Preparation

Grease and line bottom and sides of a 9 1/2 x 5-inch loaf pan with parchment paper. Grease paper.
Place pomegranate juice and 1 cup of the sugar in a medium saucepan. Heat on low, stirring, for 3 mins, until sugar dissolves. Increase heat to high and bring to a boil. Boil, without stirring, for 15 mins, until syrupy. Remove pan from heat. Cool for 10 mins.
Sprinkle gelatin over 1/2 cup boiling water in a small bowl; stir until completely dissolved. Strain gelatin mixture into juice mixture and stir to combine. Pour into prepared pan.
Place pan in a cool, dry place. Let stand at room temperature overnight to set (do not refrigerate as mixture will sweat and become sticky). Carefully lift jelly mixture out of pan and onto a clean work surface.
Cut into pieces. Coat in remaining 1/2 cup sugar.