Spiced Pomegranate Apple Jelly Recipes

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POMEGRANATE JELLY



Pomegranate Jelly image

"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

3-1/2 cups pomegranate juice
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

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.

SPICED APPLE JELLY FROM SCRATCH



Spiced Apple Jelly from Scratch image

Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=)

Provided by Aroostook

Categories     Jellies

Time 35m

Yield 4 1/2 pint jars

Number Of Ingredients 6

2 1/2 quarts green apples, cores and peelings (* Make sure the apples are untreated and do not have a waxy coating on them. **Or quarter whole appl)
1 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
4 cups water
2 cups sugar

Steps:

  • Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
  • Strain through jelly bag or cheesecloth.
  • There should be from 2 1/2 to 3 cups juice.
  • Add sugar and cook until juice sheets from spoon.
  • Skim away froth 3-4 times during cooking.
  • Pour into hot sterilized jars, and seal.
  • Makes about four 1/2 pint jars.

Nutrition Facts : Calories 491.7, Fat 0.7, SaturatedFat 0.1, Sodium 8, Carbohydrate 127.8, Fiber 7, Sugar 117.7, Protein 0.8

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