Pomegranate Jelly Food

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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 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

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.

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 WINE JELLY



Pomegranate Wine Jelly image

This is a lovely jelly that sets up a pretty pink color. Or a deep red--it's all in the wine you choose to use!

Provided by Whitney Donohue

Categories     Jellies

Time 5m

Yield 7 half-pint jars

Number Of Ingredients 5

2 1/2 cups wine (your choice)
1 cup pomegranate juice
1/2 cup lemon juice
1 (2 ounce) package dry pectin
4 1/2 cups white sugar

Steps:

  • Combine wine, pomegranate juice, lemon juice, and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
  • Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
  • *Note--you can use any kind of wine you like. I like to use a pinot grigio--mostly because it is my favorite, but also because it makes a really pretty pink jelly.

POMEGRANATE CHILI JELLY



Pomegranate Chili Jelly image

This Vibrant Spicy jelly is made with a mix of three chili's bring this to a HOT heat level. You can use all three or play with what chili's you get a hold of. Serve on cream cheese with crackers or alongside meat. Blend some into a salad dressing. Place some in a shaker with citrus vodka for a yummy spicy martini. Or add to a margarita for a nice kick.

Provided by Rita1652

Categories     Fruit

Time 50m

Yield 5-6 1/2 pint jars, 50 serving(s)

Number Of Ingredients 7

4 1/4 cups pomegranate juice, 100% organic no sugar added
1/4 cup lemon juice
6 cups sugar
3 fresh red cayenne chilies, deseeded if you want
2 fresh red jalapeno chilies, deseeded if you want
2 fresh red scorpion chilies, deseeded if you want
1/2 of a 6 ounce package 1 foil pouch pectin

Steps:

  • Sterilize the jars and lids. Prepare the water canner.
  • Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
  • 1. (be careful of your eyes HOT FUMES).
  • Combine all ingredients but pectin in a large pot.
  • Bring to a boil and boil for 10 minutes stirring constantly.
  • Stir in pectin stirring while boiling hard for 1 minute.
  • Remove from stove and skim foam.
  • Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
  • Adjust caps Process 10 minutes in boiling water canner.

SWEET POMEGRANATE JELLY



Sweet Pomegranate Jelly image

I love pomegranates and it is hard to have to wait for the late fall season to be able to have them. So making this jelly is second best. You do not have to make the juice, it can be purchased in the Health Food section of your supermarket or a healthfood store. Make sure it is pure pomegranate juice. A good brand is POM. They even have mix pomegranate and mango, plus other combos! If making this for gifts, you could probably make them in the 4 oz jars. A truly beautiful and tasty jelly. If you like currant jelly, you'll love this!

Provided by Nana Lee

Categories     Jellies

Time 45m

Yield 16 serving(s)

Number Of Ingredients 3

5 cups pomegranate juice (10 pomegranates) or 5 cups bottled pure pomegranate juice
7 cups sugar
1 (3 ounce) envelope Certo, liquid fruit pectin

Steps:

  • 8 (1/2 pt(1 cup)) jars, with lids and rings.
  • NOTE: see intro for alternate juice source.
  • Peel pomegranates and extract juice.
  • Strain juice through cheesecloth.
  • Add up to 1/2 cup of water if needed.
  • HOWEVER, IT IS BETTER TO USE PURE JUICE.
  • Pour juice into a large pan, 6 to 8 quart.
  • Pan should not be more than 1/3 full.
  • Stir in sugar.
  • Bring juice to a full rolling boil over high heat, stirring constantly.
  • Stir in Certo.
  • Continue to stir.
  • Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
  • Remove from heat.
  • Skim off foam with large metal spoon.
  • Immediately ladle into hot jelly jars.
  • Leave 1/4 inch space at top of jars.
  • Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
  • Immediately invert jars on towel and let stay that way for 24 hours.
  • Set jars upright and test for proper seal.
  • If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.
  • Put on covers or cover with Saran Wrap.

Nutrition Facts : Calories 398.1, Fat 0.2, SaturatedFat 0.1, Sodium 18.6, Carbohydrate 102.5, Fiber 0.5, Sugar 97.2, Protein 0.1

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