Pomegranate Jelly Recipes

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.

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.

POMEGRANATE JELLY

Steps:

• 1. Stir together the pomegranate juice and sugar in a large pot.
• 2. Bring to a rapid boil over high heat.
• 3. Reduce the heat to medium and stir in the pectin.
• 4. Cook until the jelly reaches 220 degrees. Test for setting and move on to the next step.
• 5. Place in freezer jars or seal in canning jars according to the instructions on your canner.

MRS. GUBLER'S POMEGRANATE JELLY

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.