POMEGRANATE JELLY
Homemade jams and preserves aren't just for summer fruits. This pomegranate jelly recipe is super easy to make and takes advantage of a very beautiful fall fruit.
Provided by Laura Bashar | Family Spice
Categories Breakfast
Time 4h25m
Number Of Ingredients 4
Steps:
- In a large 4-quart pot over high heat mix together pomegranate and lemon juice.
- Stir in pectin and bring to boil, stirring constantly to prevent the juice from burning.
- When you have a rolling boil that cannot be stirred down, mix in sugar.
- When the sugar is combined, boil for 2 minutes then remove from heat.
- Using a spoon, skim off and remove any foam that is on top.
- If you are canning your jam, click here for canning instructions.
- If storing your jelly in the refrigerator or freezer, you can top each jar of jelly with 2 TBS pomegranate arils, if desired.
- Once jars reach room temperature, place in the refrigerator for 2 hours to firm up the jelly.
- Jelly will keep approximately 3 weeks in the refrigerator once opened. You can also freeze the jelly for up to one year.
Nutrition Facts : Calories 122 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, ServingSize 1 TBS, Sodium 5 milligrams sodium, Sugar 28.5 grams sugar
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
MRS. GUBLER'S POMEGRANATE JELLY
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
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.
SPICED POMEGRANATE APPLE JELLY
Spiced apple jelly with a pink blush provided by the grenadine syrup. Lovely to give, lovely to eat.
Provided by evelynathens
Categories Jellies
Time 1h25m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Cut each apple into 8 pieces (do not core or seed).
- Combine apples and water and spices in heavy, medium saucepan and bring to boil.
- Reduce heat and simmer until apples are very tender, about 35 minutes.
- Remove from heat, cover and let stand 8 hours.
- Line large sieve with triple thickness of dampened cheesecloth; set over large bowl.
- Pour apple mixture into sieve and let drain overnight.
- Measure apple juice and transfer to heavy, medium saucepan.
- Add ¾ cup sugar for each 1 cup of juice.
- Mix in lemon juice.
- Cook over low heat, stirring until sugar dissolves.
- Increase heat and bring to boil.
- Reduce heat and simmer 10 minutes, stirring occasionally.
- Add grenadine.
- Cook about 8 minutes longer.
- Check the jelly this point.
- Drop 1 tblsp of jelly onto a chilled saucer and put in freezer.
- If it wrinkles when pushed after 2 minutes of cooling, then it is done.
- Skim off foam from surface of jelly.
- Spoon jelly into hot, sterilized jars and wipe rim clean.
- Seal tightly.
- Cool.
- Refrigerate up to 3 months.
Nutrition Facts : Calories 817, Fat 0.6, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 212.4, Fiber 8.8, Sugar 195.6, Protein 1
SPICED POMEGRANATE SYRUP
This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. Will impress your dinner party guests with a simple, yet gourmet style sauce.
Provided by SpoonSister
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
- Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
- Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 24.7 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 21.4 mg, Sugar 22.3 g
SPICED APPLE JELLY FROM SCRATCH
Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=)
Provided by Aroostook
Categories Jellies
Time 35m
Yield 4 1/2 pint jars
Number Of Ingredients 6
Steps:
- Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
- Strain through jelly bag or cheesecloth.
- There should be from 2 1/2 to 3 cups juice.
- Add sugar and cook until juice sheets from spoon.
- Skim away froth 3-4 times during cooking.
- Pour into hot sterilized jars, and seal.
- Makes about four 1/2 pint jars.
Nutrition Facts : Calories 491.7, Fat 0.7, SaturatedFat 0.1, Sodium 8, Carbohydrate 127.8, Fiber 7, Sugar 117.7, Protein 0.8
POMEGRANATE JELLY RECIPE - (5/5)
Provided by dcarriger56
Number Of Ingredients 4
Steps:
- Sterilize regular jars or jelly jars (3 pints or equivalent) with lids in boiling water for at least 15 minutes. Just before filling, drain jars by inverting them on a clean cloth. Scald lids and bands in boiling water. In a large kettle combine the pomegranate juice, lemon juice and peetin. Over high heat bring to rolling boil, stirring constantly. Add the sugar and stir to blend; bring to a second rolling boil, then boil exactlly 2 minutes. Skim off foam and ladle jelly into sterilized jars to within 1/8 inch of the top. Wipe jar rim clean with damp cloth. Place lid and hand on each jar, tightening band with your hand . Invert jar for 30 seconds, cool. When cool, check jars for good seal Makes about 3 pints To use the 1 3/4-ounce package of powder pectin, follow above recipe but only boil 1 minutes.
WINTER SPICE JELLY
This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift
Provided by Good Food team
Categories Condiment
Time 2h5m
Yield Makes 2 jars
Number Of Ingredients 11
Steps:
- Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
- Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
- Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
- Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
- Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.
Nutrition Facts : Calories 125 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Sodium 0.01 milligram of sodium
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