Raspberry Pomegranate Jellies Recipes

RASPBERRY-POMEGRANATE JELLIES

Steps:

• Sprinkle unflavored gelatine over water in small bowl; let stand 1 min. Mix 1/4 cup sugar and cornstarch in medium saucepan. Gradually whisk in juice and unflavored gelatine until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved.
• Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Unmold. Cut into 24 pieces. Coat with remaining sugar just before serving.

RASPBERRY JELLY

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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.

CRANBERRY AND POMEGRANATE JELLIES

Steps:

• Prepare gelatine as per manufacturers instructions.
• Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
• Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
• Allow the jellies to cool, then chill for at least an hour or until ready to serve. TIP: rest the glasses at an angle in the fridge to set at a slant.
• Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.

SPARKLING RASPBERRY JELLIES

Steps:

• Dissolve jelly crystals in boiling water, set aside.
• Place marshmallows in microwave safe container.
• Heat in microwave till melted - time depends on your microwave.
• Whisk marshmallows into jelly mixture.
• Pour into 2 large glasses.
• Refrigerate 3 hours till set.
• Garnish with berries.

RASPBERRY JELLY

Steps:

• 1. Place the berries in a large, heavy stockpot and place them over medium heat. Cook, shaking the pan, until the berries deflate and are hot through, which will take 10 to 15 minutes. Remove them from the heat and put them through a food mill, to extract the juice. You should have about 3 pounds of juice.
• 2. Place the juice and the sugar in the stockpot and cook over medium heat, stirring, until the sugar has dissolved and the mixture is boiling gently. Skim off any impurities (there aren't likely to be many), and cook until the mixture falls thickly from the spoon, which should take between 20 and 30 minutes.
• 3. Remove from the heat and seal according to the jar manufacturer's instructions.

RASPBERRY-POMEGRANATE JELLIES

Steps:

• Sprinkle unflavored gelatine over water in small bowl; let stand 1 min. Mix 1/4 cup sugar and cornstarch in medium saucepan. Gradually whisk in juice and unflavored gelatine until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved.
• Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Unmold. Cut into 24 pieces. Coat with remaining sugar just before serving.

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.

RASPBERRY-POMEGRANATE JELLIES

Steps:

• Sprinkle unflavored gelatine over water in small bowl; let stand 1 min. Mix 1/4 cup sugar and cornstarch in medium saucepan. Gradually whisk in juice and unflavored gelatine until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved.
• Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Unmold. Cut into 24 pieces. Coat with remaining sugar just before serving.