Pomegranate Rosemary Jelly Recipes

SURE.JELL POMEGRANATE JELLY RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Cut pomegranates in half horizontally. Squeeze out juice from each half with orange juice press or citrus reamer. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit juice into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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-ROSEMARY JELLY

Steps:

• In 8-quart Dutch oven, mix pomegranate juice, rosemary, lemon juice and pectin. Cook over low heat until pectin is dissolved. Heat to boiling over medium-high heat, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Discard rosemary sprigs.
• Immediately pour jelly into 8 sterilized 8-oz jars or freezer containers, leaving 1/2-inch headspace. Wipe jar rims. Seal immediately. Process in boiling water bath 10 minutes. Store in cool, dry place.

POMEGRANATE JELLY RECIPE

Steps:

• Place pomegranate seeds and 1/2 cup water in a heavy, nonreactive stockpot. Cover and cook for 10 minutes until seed sacs are tender to the touch.
• Place a colander over a large bowl or pot. Line the colander with an ample double layer of cheesecloth. Pour in the pomegranate seeds and liquid. Tie up the ends of the cheesecloth into a pouch. Twist and squeeze the bag to extract all the juice (wear rubber gloves, so your hands do not get stained).
• Discard the pouch of seeds. Measure pomegranate juice. You will need 4 cups (add water to make up any difference).
• If using liquid pectin: Place pomegranate juice, lemon juice, and sugar in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Add pectin and return to a rolling boil. Continue to boil for 1 minute, stirring constantly.
• If using dry pectin: Place pomegranate juice, lemon juice, and pectin in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Stir in sugar and return to a rolling boil. Continue to boil for 2 minutes, stirring constantly until the sugar is completely dissolved.
• Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings.
• Place jars on a rack in a large heavy stockpot and cover with boiling water. Heat to a simmer and simmer for 10 minutes. Remove jars and cool on a towel for 2 days before storing.

POMEGRANATE JELLY

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.

POMEGRANATE WINE JELLY

Steps:

• Combine wine, pomegranate juice, lemon juice, and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
• *Note--you can use any kind of wine you like. I like to use a pinot grigio--mostly because it is my favorite, but also because it makes a really pretty pink jelly.