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.
Nutrition Facts : ServingSize 2 Tbs, Calories 98 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 4 mg, Fiber 1 g, Sugar 24 g
POMEGRANATE JELLY
This quick and simple pomegranate jelly makes a perfect gift. The secret is to use fresh or top quality store-bought pomegranate juice!
Provided by Jesseca
Time 30m
Number Of Ingredients 3
Steps:
- 1. Stir together the pomegranate juice and sugar in a large pot.
- 2. Bring to a rapid boil over high heat.
- 3. Reduce the heat to medium and stir in the pectin.
- 4. Cook until the jelly reaches 220 degrees. Test for setting and move on to the next step.
- 5. Place in freezer jars or seal in canning jars according to the instructions on your canner.
Nutrition Facts : ServingSize 1 Servings, Calories 192 kcal, Carbohydrate 49 g, Sodium 9 mg, Sugar 47 g
POMEGRANATE JELLY
This jelly of mine won first place at the State Fair of Texas, and the recipe was printed in the State Fair cookbook.
Provided by Tobys Foods
Categories Jellies
Time 25m
Yield 4 8-ounce jars., 64 serving(s)
Number Of Ingredients 4
Steps:
- Bring juices and sugar to a rolling boil, stirring constantly.
- Stir in liquid pectin.
- Return to a rolling boil.
- Boil hard one minute.
- Remove from heat.
- Skim foam.
- Pour hot into hot jars, leaving 1/4" headspace.
- Wipe rim, place lids and screw bands on fingertip-tight.
- Process in boiling water bath for 5 minutes.
- Remove from BWB to cool undisturbed for 24 hours.
POMEGRANATE JELLY
"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. -Tatiana Kushnir, Montara, California
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
POMEGRANATE JELLY
This unusual jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 176
Number Of Ingredients 4
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.
Nutrition Facts : Calories 43.8 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 11.1 g
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