In a medium-sized pot, heat your pomegranate juice on low until it is hot (but not quite boiling).
Turn off the burner and whisk in 1 tablespoon of gelatin until dissolved. After the 1st tablespoon has dissolved, add the 2nd tablespoon and again whisk until dissolved.
Spray your silicon moulds with a small amount of coconut oil cooking spray. This step is optional but highly recommended. The first time I made these, they were really hard to get out of the silicon moulds and many of them fell apart through the process. If you don’t have cooking spray, you can also put your silicon moulds in the freezer once they have set and then they will pop out a bit easier.
Pour your pomegranate and gelatin mixture into a glass measuring cup.
Place your silicon moulds on top of a baking sheet or pan. This will catch any liquid that might pour over when you are filling the moulds. This will also allow you to transport them into the fridge more easily without spilling it.
Slowly and carefully pour the pomegranate gelatin mixture into the silicon moulds, filling them just up to the top with liquid. If you happen to run out of all the liquid, you can pour the additional liquid into muffin cups or even a small glass dish.
Transport your silicon moulds into the fridge and chill for roughly 2 hours. At this point, they should pop right out of the silicon moulds.
Store your pomegranate gummies in the fridge for up to one week.