Crimson Pom Refrigerated Jelly Recipes

POMEGRANATE JELLY

Pomegranate Jelly image

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

Ingredients

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

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

CRIMSON POM REFRIGERATED JELLY

CRIMSON POM REFRIGERATED JELLY image

Categories Condiment/Spread Fruit Breakfast Low Fat Boil

Yield 4 1/2 Cups

Number Of Ingredients 5

Ingredients

Juice from 4-6 large POM Wonderful Pomegranates,* or 2 cups POM Wonderful 100% Pomegranate Juice
1/4 cup arils from 1 large POM Wonderful Pomegranate
2 tablespoons lemon juice
1 packet liquid fruit pectin, or half of a 1 3/4 oz. package powdered fruit pectin
4 cups granulated sugar

Steps:

1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil. 4. Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat. 5. Remove from heat and skim foam from jelly with a spoon. Discard foam. 6. Immediately ladle the jelly into clean jelly jars with lids, or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand 45 minutes to cool, then refrigerate for 1 1/4 hours. If not using immediately, refrigerate for up to 4 to 6 weeks, or freeze for up to 1 year. *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Nutrients Per Serving (1 tablespoon): 50 calories, 0g protein, 13g carbohydrate, 0g total fat, 1mg sodium.

CRIMSON POMEGRANATE JELLY

Crimson Pomegranate Jelly image

This makes a great gift! You may use fresh pomegranates or storebought juice. Adapted from a pomegranate site.

Provided by Sharon123

Categories Jellies

Time 40m

Yield 2 cups

Number Of Ingredients 5

Ingredients

4 -6 large pomegranates, juice of or 2 cups storebought pomegranate juice
1/4 cup pomegranate arils (from 1 large pomegranates)
2 tablespoons lemon juice
0.5 (1 3/4 ounce) package powdered fruit pectin (or 1 packet liquid fruit pectin)
4 cups granulated sugar

Steps:

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ¼ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.(See note)
In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil.
Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat.
Remove from heat and skim foam from jelly with a spoon. Discard foam.
Immediately ladle the jelly into clean jelly jars with lids or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand for 45 minutes to cool, then refrigerate for 1¼ hours. If not using immediately, refrigerate for up to 4 to 6 weeks or freeze for up to 1 year.
Note:.
For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Nutrition Facts : Calories 2060.1, Fat 6.7, SaturatedFat 0.7, Sodium 46.1, Carbohydrate 517.7, Fiber 23.7, Sugar 476.7, Protein 9.5

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