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
SURE.JELL POMEGRANATE JELLY RECIPE
Combine fresh pomegranate juice, sugar and fruit pectin in this delicious SURE.JELL Pomegranate Jelly recipe from My Food and Family. In this simple pomegranate jelly recipe, the ingredients are briefly cooked then processed in a canner to produce gleaming jars of homemade jelly.
Provided by My Food and Family
Categories Home
Time 2h55m
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 4
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 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 GELATIN
Steps:
- Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
- Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.
CERTO® POMEGRANATE JELLY
Spread this sweet and delicious CERTO Pomegranate Jelly on your favorite bread, crackers or as a side for mealtime. The ripe pomegranates this recipe calls for make this pomegranate jelly stand out from the rest.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
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 jars well before filling.
- Cut each pomegranate in half horizontally. Place halves in hand orange juice press or fruit juice reamer and press out juice. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
- Stir sugar 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 pectin. 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.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MRS. GUBLER'S POMEGRANATE JELLY
This recipe was provided by Angela Gubler, senior art director for Martha Stewart Living, who borrowed it from her mother, Julie Gubler.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 pints
Number Of Ingredients 3
Steps:
- Sterilize canning or jelly jars, and let dry without touching insides or rim. Place lids in a saucepan, and cover with boiling water; let stand until ready to use.
- Cut pomegranates in half, and extract juice from seeds with a citrus juicer or reamer. Strain through a fine sieve into a large saucepan, discarding pulp. You should have about 5 cups juice.
- In a small bowl, mix pectin with 1/4 cup sugar; stir mixture into juice in saucepan. Bring to a boil, and add remaining 4 3/4 cups sugar. Stir constantly until sugar dissolves while returning mixture to a boil; cook 2 minutes more.
- Remove from heat, and ladle mixture into sterilized jars. Remove lids from boiling water, and dry thoroughly with a clean kitchen towel. Carefully place lids on jars, and twist shut. Invert jars; let stand 30 minutes to seal.
- Reinvert jars, and check seals by pressing middle of lid with your finger. The lid should not spring back when released. If it does, the jar is not sealed; unsealed or open jars should be refrigerated and used within 3 weeks. Store sealed jars in a cool, dry, dark place up to 1 year.
POMEGRANATE GELATIN
This dramatic gelatin mold is easy to make and a nice light finish after an indulgent meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 4
Steps:
- In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
- Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
- To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.
SWEET POMEGRANATE JELLY
I love pomegranates and it is hard to have to wait for the late fall season to be able to have them. So making this jelly is second best. You do not have to make the juice, it can be purchased in the Health Food section of your supermarket or a healthfood store. Make sure it is pure pomegranate juice. A good brand is POM. They even have mix pomegranate and mango, plus other combos! If making this for gifts, you could probably make them in the 4 oz jars. A truly beautiful and tasty jelly. If you like currant jelly, you'll love this!
Provided by Nana Lee
Categories Jellies
Time 45m
Yield 16 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 398.1, Fat 0.2, SaturatedFat 0.1, Sodium 18.6, Carbohydrate 102.5, Fiber 0.5, Sugar 97.2, Protein 0.1
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