Best 10 Pomegranate Jelly Recipes

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

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.

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.

POMEGRANATE CHILI JELLY

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.

POMEGRANATE JELLY

Steps:

• 1. Clean you jars in the dishwasher. Place lids and rims in a pan. Boil them and put on a clean towel when done.
• 2. Place juice in a large tall pan and mix well. Add a pad of butter. Add sure jell to 8oz of juice. Bring to a full rolling boil stirring constantly.
• 3. Put juice into sterile jars and place lids on them.
• 4. Place into a steamer for 15 minutes till it starts to steam.
• 5. If you don't have a steamer a pan with a rack will do. Cook for 15 minutes till steam comes from the pan.
• 6. Let cool for 30 minutes jars will pop. Done!

POMEGRANATE MOUNTAIN DEW JELLY

Steps:

• Combine pomegranate juice, mountain dew, lemon juice, and pectin in a large saucepan. Bring to a boil over medium-high heat.
• Add sugar and bring back to a rolling boil.
• Boil for two minutes, then remove from heat.
• Skim off foam and ladle into hot jars.
• Process in a hot water bath for seven minutes.

RED CURRANT POMEGRANATE CRANBERRY JELLY, REDUCED SUGAR

Steps:

• Pour all juices and water into heavy cooking pot.
• In a small bowl, combine pectin and ¼ c sugar.
• Add to juices in pot and stir well.
• Bring to a boil over medium high heat, stirring constantly.
• After liquid comes to a boil, quickly add remaining sugar and mix in well.
• Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
• Remove from heat and quickly ladle hot liquid into sterilized jars.
• Screw on lids and process for 5 minutes in boiling water bath.
• Remove from bath and wait for lids to"pop".
• If all processed properly, let sit undisturbed for 24 hours before testing for gel.
• If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month.
• *Note: To make red currant juice, wash red currants well (you don't need to remove stems).
• Put berries in heavy cooking pot and add ½ cup water.
• Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
• Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
• Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
• 4 pints of berries gave me 2 cups juice.

POMEGRANATE WINE JELLY

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 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:

• 1. Combine pom juice, lemon juice and pectin in a pot. Bring to a boil. Stir in sugar all at once then stir constantly. Heat tot boiling again. Boil over medium to high heat stirring. Remove from heat and skim off foam with a spoon. Ladle in clean jars. Sprinkle pomegranate seeds on top of jelly. Cover tightly and let stand 45 minutes to cool. Refrigerate up to 6 weeks or freeze up to a year.
• 2. I love this on Christmas morning on my waffle or pancakes with maple syrup....great on scones or biscuits as well....ahhh...I love it on everything!!