Crimson Pom Refrigerated Jelly Recipes

HOMEMADE POMEGRANATE JELLY RECIPE

Steps:

• Wash four pint jars, screw bands, and seals (new), with warm soapy water and set on clean kitchen towel to dry. If water bath canning also set up a large pot with enough boiling water to cover mason jars by 1 inch.
• If using fresh pomegranate seeds, crush in blender or food processor to release juice and strain through fine mesh sieve.
• Combine pomegranate juice, pectin, and butter if using in a second pot. Bring to a boil over medium high heat, stirring occasionally.
• Warm the clean jars by submerging in boiling water for a few minutes. Remove and turn onto clean towel again to dry.
• When pomegranate mixture is boiling, add in sugar, stir to dissolve and continue stirring until it returns to a boil. Once boiling begin timing and cook for exactly 2 1/2 minutes.
• Remove from heat and skim off any excess foam. (The foam is not harmful or inedible, just makes the jars slightly more attractive when removed.)
• Ladle jelly into warm jars, leaving 1/4" of head space and wipe the rims clean. Using a kitchen towel to protect your hand place on seals and screw bands, tightening to hand tight.
• Submerge closed jars into boiling water and leave for 10 minutes. Remove from water, let sit to seal, then store unopened jars in cupboard for up to 1 year. Once opened store in fridge for 1 month.
• Yield 64 ounces of jelly, 4 pint jars.

POMEGRANATE JELLY

Steps:

• Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

POMEGRANATE JELLY

Steps:

• 1. Combine pom juice, lemon juice and pectin in a pot. Bring to a boil. Stir in sugar all at once then stir constantly. Heat tot boiling again. Boil over medium to high heat stirring. Remove from heat and skim off foam with a spoon. Ladle in clean jars. Sprinkle pomegranate seeds on top of jelly. Cover tightly and let stand 45 minutes to cool. Refrigerate up to 6 weeks or freeze up to a year.
• 2. I love this on Christmas morning on my waffle or pancakes with maple syrup....great on scones or biscuits as well....ahhh...I love it on everything!!

CRIMSON POM REFRIGERATED JELLY

Steps:

• 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil. 4. Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat. 5. Remove from heat and skim foam from jelly with a spoon. Discard foam. 6. Immediately ladle the jelly into clean jelly jars with lids, or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand 45 minutes to cool, then refrigerate for 1 1/4 hours. If not using immediately, refrigerate for up to 4 to 6 weeks, or freeze for up to 1 year. *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Nutrients Per Serving (1 tablespoon): 50 calories, 0g protein, 13g carbohydrate, 0g total fat, 1mg sodium.

CRIMSON DRINK

Steps:

• To prepare:.
• Combine all ingredients except lemon juice and wine in a sauce pan.
• Bring to a boil, stirring occasionally until sugar is dissolved.
• Reduce heat and cook uncovered for 10 minutes, stirring occasionally.
• Remove from heat and add lemon juice.
• Transfer to a glass container and refrigerate for at least 4 hours and up to one week.
• When ready to serve:.
• Strain out lemon peel and sage leaves.
• In a glass with ice, combine equal parts drink and wine (or club soda).
• Serve with a fresh sage leaf, if desired.

CRIMSON POM JELLY AND CREAM CHEESE SANDWICHES

Steps:

• Sandwiches: 1. Prepare Crimson POM Jelly in advance of making sandwiches.* 2. Prepare garnish Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 4 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 3. Place 4 slices of bread on a flat surface. 4. Spread each slice of bread with 2 tablespoons of cream cheese. 5. Cover each cream cheese-coated slice of bread with 1 tablespoon of Crimson POM Jelly. 6. Use a cookie cutter to make shaped sandwiches if desired. 7. Decorate each sandwich with 1 tablespoon of arils. *Crimson POM Jelly: 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.** 3. In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil. 4. Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat. 5. Remove from heat and skim foam from jelly with a spoon. Discard foam. 6. Immediately ladle the jelly into clean jelly jars with lids or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand for 45 minutes to cool, then refrigerate for 1 hours. If not using immediately, refrigerate for up to 4 to 6 weeks or freeze for up to 1 year.

SWEET POMEGRANATE JELLY

Steps:

• 8 (1/2 pt(1 cup)) jars, with lids and rings.
• NOTE: see intro for alternate juice source.
• Peel pomegranates and extract juice.
• Strain juice through cheesecloth.
• Add up to 1/2 cup of water if needed.
• HOWEVER, IT IS BETTER TO USE PURE JUICE.
• Pour juice into a large pan, 6 to 8 quart.
• Pan should not be more than 1/3 full.
• Stir in sugar.
• Bring juice to a full rolling boil over high heat, stirring constantly.
• Stir in Certo.
• Continue to stir.
• Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
• Remove from heat.
• Skim off foam with large metal spoon.
• Immediately ladle into hot jelly jars.
• Leave 1/4 inch space at top of jars.
• Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
• Immediately invert jars on towel and let stay that way for 24 hours.
• Set jars upright and test for proper seal.
• If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.
• Put on covers or cover with Saran Wrap.

POMEGRANATE JELLY

Steps:

• In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 2 minutes., Remove from the heat; skim off foam. Ladle hot liquid into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.