Hot Cherry Pomegranate Jelly Recipes

POMEGRANATE JELLY

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.

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.

FOODCHANNEL EDITOR

Steps:

• 1 STIR boiling water into dry gelatin mix in 2-qt. serving bowl at least 2 min. until completely dissolved. 2 Stir in cold water and juice. Refrigerate 1 to 1-1/4 hours or until thickened (spoon drawn through leaves definite impression). 3 STIR in oranges. Refrigerate 30 min. or until gelatin is set but not firm (gelatin should stick to finger when touched and should mound). 4 Combine whipped topping and spices; spoon over gelatin. 5 SPECIAL EXTRA: Stir 1 tablespoon grated orange peel into the gelatin mixture along with the oranges. 6 VARIATION: Prepare as directed, using 1 package (8-serving size) or 2 packages (4-serving size each) JELL-O Cranberry Gelatin and/or substituting orange juice for the pomegranate juice. 7 NOTE: Save 45 calories per serving by preparing with JELL-O Cherry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.

HOT CHERRY POMEGRANATE JELLY

Steps:

• In a large saucepan, combine cherry juice and pomegranate juice. Stir in pectin until dissolved. Stir in pepper flakes. Bring to a full rolling boil over high heat, stirring constantly.
• Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute.
• Remove from heat and skim off foam if needed. Stir for 5 to 8 minutes to prevent pepper flakes from floating. (if desired pour mixture through a fine sieve to remove pepper flakes and omit the stirring step).
• Ladle into prepared jars leaving a 1/4" headspace. Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.
• Variations:Hot Cherry - Omit the pomegranate juice and use a total of 4 cups sour cherry juice.
• Hot Cherry Cinnamon - Add 1 - 5" stick of cinnamon with the hot pepper flakes. Remove cinnamon stick after skimming, or pour mixture through a sieve to remove pepper flakes and cinnamon. Alternatively, stir in 2 Tbsp cinnamon liqueur after skimming off foam.
• Sweet Cherry Pomegranate - Omit the hot pepper flakes.
• Hot Cherry Pomegranate Balsamic - Replace 1/4 cup of the cherry or pomegranate juice with balsamic vinegar.

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

CHERRY JELLY

Steps:

• TO MAKE JUICE:
• Select fully ripe cherries.
• Softly wash. Remove stems. Do not pit!
• In large pot, crush cherries (I use a potato masher.).
• Add 1 cup water to crushed cherries.
• Bring to a boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
• Toss pits, pulp, and peels.
• TO MAKE JELLY:
• Measure 3 1/2 cups juice into large pot.
• Add pectin and stir.
• Place on high heat and stir constantly.
• Bring to a full rolling boil (that can't be stirred down).
• Add sugar, continue stirring and bring to a full rolling boil once more.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
• Process in hot water bath for 5 minutes.
• Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

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.)

JELL-O CHERRY-POMEGRANATE DESSERT

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water and juice. Refrigerate 1 to 1-1/4 hours or until thickened.
• Stir in oranges. Refrigerate 30 min. or until gelatin is set but not firm. Combine COOL WHIP and spices; spread over gelatin.
• Refrigerate 4 hours or until firm.