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
CRIMSON POM REFRIGERATED JELLY
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.
POMEGRANATE JELLY AND CREAM CHEESE SANDWICHES
Make and share this Pomegranate Jelly and Cream Cheese Sandwiches recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare garnish:.
- 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 4 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- Place 4 slices of bread on a flat surface.
- Spread each slice of bread with 2 tablespoons of cream cheese.
- Cover each cream cheese-coated slice of bread with 1 tablespoon of Crimson Pomegranate Jelly.
- Use a cookie cutter to make shaped sandwiches if desired.
- Decorate each sandwich with 1 tablespoon of arils.
Nutrition Facts : Calories 225.9, Fat 11.3, SaturatedFat 6.6, Cholesterol 31.9, Sodium 239.7, Carbohydrate 28.4, Fiber 2.1, Sugar 12.4, Protein 4.9
CRIMSON POMEGRANATE JELLY
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
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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