Pomegranate Jelly Recipes

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SURE.JELL POMEGRANATE JELLY RECIPE



SURE.JELL Pomegranate Jelly Recipe image

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

3-1/2 cups prepared juice (buy about 5 large fully ripe pomegranates)
1/2 tsp. butter or margarine
1 box SURE-JELL Fruit Pectin
5 cups sugar, measured into separate bowl

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

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

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

POMEGRANATE JELLY



Pomegranate Jelly image

"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

3-1/2 cups pomegranate juice
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

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



Pomegranate Jelly image

This jelly of mine won first place at the State Fair of Texas, and the recipe was printed in the State Fair cookbook.

Provided by Tobys Foods

Categories     Jellies

Time 25m

Yield 4 8-ounce jars., 64 serving(s)

Number Of Ingredients 4

2 cups pomegranate juice
3 1/2 cups sugar
1 tablespoon lemon juice
1 (3 ounce) packet liquid pectin

Steps:

  • Bring juices and sugar to a rolling boil, stirring constantly.
  • Stir in liquid pectin.
  • Return to a rolling boil.
  • Boil hard one minute.
  • Remove from heat.
  • Skim foam.
  • Pour hot into hot jars, leaving 1/4" headspace.
  • Wipe rim, place lids and screw bands on fingertip-tight.
  • Process in boiling water bath for 5 minutes.
  • Remove from BWB to cool undisturbed for 24 hours.

MRS. GUBLER'S POMEGRANATE JELLY



Mrs. Gubler's Pomegranate Jelly image

This recipe was provided by Angela Gubler, senior art director for Martha Stewart Living, who borrowed it from her mother, Julie Gubler.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 3 pints

Number Of Ingredients 3

10 pomegranates
1 envelope pectin (1 3/4 ounces)
5 cups sugar

Steps:

  • Sterilize canning or jelly jars, and let dry without touching insides or rim. Place lids in a saucepan, and cover with boiling water; let stand until ready to use.
  • Cut pomegranates in half, and extract juice from seeds with a citrus juicer or reamer. Strain through a fine sieve into a large saucepan, discarding pulp. You should have about 5 cups juice.
  • In a small bowl, mix pectin with 1/4 cup sugar; stir mixture into juice in saucepan. Bring to a boil, and add remaining 4 3/4 cups sugar. Stir constantly until sugar dissolves while returning mixture to a boil; cook 2 minutes more.
  • Remove from heat, and ladle mixture into sterilized jars. Remove lids from boiling water, and dry thoroughly with a clean kitchen towel. Carefully place lids on jars, and twist shut. Invert jars; let stand 30 minutes to seal.
  • Reinvert jars, and check seals by pressing middle of lid with your finger. The lid should not spring back when released. If it does, the jar is not sealed; unsealed or open jars should be refrigerated and used within 3 weeks. Store sealed jars in a cool, dry, dark place up to 1 year.

POMEGRANATE PEPPER JELLY



Pomegranate Pepper Jelly image

Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! -Katherine Metz, Sharpsburg, GA

Provided by Taste of Home

Time 1h10m

Yield 7 half-pints.

Number Of Ingredients 7

6 jalapeno peppers, halved lengthwise and seeded
1 medium sweet red pepper, halved lengthwise and seeded
1 habanero pepper, halved lengthwise and seeded
1-1/4 cups white vinegar, divided
6 cups sugar
3/4 cup unsweetened pomegranate juice
2 pouches (3 ounces each) liquid fruit pectin

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.

Nutrition Facts :

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