Pomegranate Jelly Recipe Homemade Jelly

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.

HOMEMADE POMEGRANATE JELLY RECIPE

Steps:

• Wash four pint jars, screw bands, and seals (new), with warm soapy water and set on clean kitchen towel to dry. If water bath canning also set up a large pot with enough boiling water to cover mason jars by 1 inch.
• If using fresh pomegranate seeds, crush in blender or food processor to release juice and strain through fine mesh sieve.
• Combine pomegranate juice, pectin, and butter if using in a second pot. Bring to a boil over medium high heat, stirring occasionally.
• Warm the clean jars by submerging in boiling water for a few minutes. Remove and turn onto clean towel again to dry.
• When pomegranate mixture is boiling, add in sugar, stir to dissolve and continue stirring until it returns to a boil. Once boiling begin timing and cook for exactly 2 1/2 minutes.
• Remove from heat and skim off any excess foam. (The foam is not harmful or inedible, just makes the jars slightly more attractive when removed.)
• Ladle jelly into warm jars, leaving 1/4" of head space and wipe the rims clean. Using a kitchen towel to protect your hand place on seals and screw bands, tightening to hand tight.
• Submerge closed jars into boiling water and leave for 10 minutes. Remove from water, let sit to seal, then store unopened jars in cupboard for up to 1 year. Once opened store in fridge for 1 month.
• Yield 64 ounces of jelly, 4 pint 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.

POMEGRANATE JELLY RECIPE

Steps:

• Place pomegranate seeds and 1/2 cup water in a heavy, nonreactive stockpot. Cover and cook for 10 minutes until seed sacs are tender to the touch.
• Place a colander over a large bowl or pot. Line the colander with an ample double layer of cheesecloth. Pour in the pomegranate seeds and liquid. Tie up the ends of the cheesecloth into a pouch. Twist and squeeze the bag to extract all the juice (wear rubber gloves, so your hands do not get stained).
• Discard the pouch of seeds. Measure pomegranate juice. You will need 4 cups (add water to make up any difference).
• If using liquid pectin: Place pomegranate juice, lemon juice, and sugar in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Add pectin and return to a rolling boil. Continue to boil for 1 minute, stirring constantly.
• If using dry pectin: Place pomegranate juice, lemon juice, and pectin in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Stir in sugar and return to a rolling boil. Continue to boil for 2 minutes, stirring constantly until the sugar is completely dissolved.
• Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings.
• Place jars on a rack in a large heavy stockpot and cover with boiling water. Heat to a simmer and simmer for 10 minutes. Remove jars and cool on a towel for 2 days before storing.

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.)

POMEGRANATE PEPPER JELLY

Steps:

• Place peppers in a food processor; pulse until combined. Add 1 cup vinegar; process until peppers are finely minced. Transfer to a 6-qt. stockpot. Stir in sugar, pomegranate juice and remaining vinegar. Bring to a full rolling boil over medium heat, stirring constantly. Boil 10 minutes. Remove from heat. Stir in pectin. Return to a boil, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 10 minutes. Remove jars and cool.

POMEGRANATE JELLY RECIPE (HOMEMADE JELLY RECIPE)

Steps:

• Bring a large pot of water to a boil. While the water is heating, wash your jars with warm and soapy water. When the water comes to a boil, place your jars and lids into the pot. Leave to boil for 5 minutes. Remove with tongs and place onto a clean and dry towel.
• Step for Fresh Pomegranate Seeds: Place seeds in a blender or food processor. Grind to release juice and then strain with a fine mesh sieve.
• Combine pomegranate juice, pectin, lemon juice, and butter in a pot. Bring to a boil over medium high heat. Stir every half a minute.
• Once the pomegranate mixture starts boiling, add in the sugar. Continuously stir until sugar dissolves and the mixture returns to a boil.
• Once boiling, set a timer to boil for 2 and 1/2 minutes. Do not let it boil for longer than 3 minutes.
• Remove the mixture completely from the heat. If you would like, remove the foamy top layer. For those who do not care about the jelly appearance, you can skip this step. Remove from heat and skim off any excess foam.
• Bring a large pot of water to boil as you ladle jelly into your jars (need for step 9).
• Ladle jelly into your sterilized warm jars leaving a little room at the top of head space. Wipe the rims clean of the jelly. Using a kitchen towel or hot mitt place on lids and screw bans. The jars are hot from the jelly!! Tighten as tightly as you can.
• Place your filled jars into your pot of boiling water. This process once again sterilizes your jars. Leave in the boiling water for 10 minutes.
• Remove the jars and let them cool on your counter. As they cool your jars will seal tightly. You will know the jars are sealed by pressing on the lid. If the lid does not move or pop, the jars are perfectly sealed.
• Your pomegranate jelly will keep for a year at room temperature. Once opened, place in the refrigerator and consume it within a month.