Bam Bam Pomegranate Jam 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.)

TRIPLE-BERRY POMEGRANATE FREEZER JAM

Steps:

• In large bowl, mash berries with potato masher (or process in food processor until slightly chunky, not pureed) to make 2 1/2 cups crushed berries. Add sugar; mix well. Let stand at room temperature 10 minutes, stirring occasionally.
• In 1-quart saucepan, mix juice and pectin until pectin is dissolved. Heat to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard 1 minute, continuing to stir. Pour hot pectin mixture over berry mixture; stir constantly until sugar is completely dissolved, about 3 minutes.
• Immediately pour mixture into hot sterilized jars or freezer containers, leaving 1/2-inch headspace; cover. Let stand at room temperature about 24 hours or until set.
• Store in freezer up to 12 months or in refrigerator up to 3 weeks. Thaw frozen jam in refrigerator and stir before serving.

BAM BAM POMEGRANATE JAM

Steps:

• Juice the pomegranates. You'll need 3 1/2 cups of juice. Depending on the size of the poms, you'll need about three. Measure out exactly 3 1/2 cups.
• Clean the raspberries mash them well. You'll need exactly 1 cup.
• Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
• In a heavy stock pot, place the pomegranate juice, raspberries, chili powder, chili flakes, salt & butter (if using). Mix everything together well.
• Measure ¼ cup of sugar and mix it with the contents of the Low Sugar Sure-Jell. Sprinkle it into the pomegranate/raspberries mixture. Mix well again and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
• Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
• Remove from the stove & immediately ladle into sterilized jars. Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
• The seeds of the raspberries rise to the top of the jars. If you want to spread the seeds thru-out the jar, flip them over every 20 minutes for about an hour. As the jam begins to set & jell the seeds will be distributed thru-out the entire jar, rather than just at the top.
• Makes 6-7 eight oz. jars.

POMEGRANATE JELLY

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.