Pomegranate Chili Jelly Recipes

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

Pomegranate Jelly image

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

Ingredients

4 cups pomegranate juice
7 ½ cups white sugar
2 lemons, juiced
1 (6 fluid ounce) container liquid pectin

POMEGRANATE PEPPER JELLY

Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! -Katherine Metz, Sharpsburg, GA

Provided by Taste of Home

Time 1h10m

Yield 7 half-pints.

Number Of Ingredients 7

Pomegranate Pepper Jelly image

Steps:

Place peppers in a food processor; pulse until combined. Add 1 cup vinegar; process until peppers are finely minced. Transfer to a 6-qt. stockpot. Stir in sugar, pomegranate juice and remaining vinegar. Bring to a full rolling boil over medium heat, stirring constantly. Boil 10 minutes. Remove from heat. Stir in pectin. Return to a boil, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 10 minutes. Remove jars and cool.

Nutrition Facts :

Ingredients

6 jalapeno peppers, halved lengthwise and seeded
1 medium sweet red pepper, halved lengthwise and seeded
1 habanero pepper, halved lengthwise and seeded
1-1/4 cups white vinegar, divided
6 cups sugar
3/4 cup unsweetened pomegranate juice
2 pouches (3 ounces each) liquid fruit pectin

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

Pomegranate Jelly image

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.

Ingredients

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

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

Pomegranate Jelly image

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.

Ingredients

2 cups pomegranate juice
3 1/2 cups sugar
1 tablespoon lemon juice
1 (3 ounce) packet liquid pectin