Best 5 Pomegranate Pepper Jelly Recipes
Pomegranate pepper jelly is a delicious and versatile condiment that can be used in a variety of dishes, from sweet to savory. It is made with pomegranate juice, sugar, and a variety of peppers, and has a sweet and tangy flavor with a hint of heat. Pomegranate pepper jelly can be used as a topping for grilled meats or fish, a glaze for roasted vegetables, or a spread for sandwiches or crackers. It can also be used as an ingredient in vinaigrettes, sauces, and marinades. With its vibrant color and unique flavor, pomegranate pepper jelly is sure to add a special touch to your next meal.
Check out the recipes below so you can choose the best recipe for yourself!
POMEGRANATE PEPPER JELLY
Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! -Katherine Metz, Sharpsburg, GA
Provided by Taste of Home
Time 1h10m
Yield 7 half-pints.
Number Of Ingredients 7
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.
Nutrition Facts :
POMEGRANATE CHILI JELLY
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
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.
PEPPER JELLY
This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.
Provided by Laura Rhodes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 28
Number Of Ingredients 4
Steps:
- In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
- Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
- Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g
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
HOT CHERRY POMEGRANATE JELLY
Make and share this Hot Cherry Pomegranate Jelly recipe from Food.com.
Provided by dicentra
Categories Cherries
Time 45m
Yield 5 half pints
Number Of Ingredients 5
Steps:
- In a large saucepan, combine cherry juice and pomegranate juice. Stir in pectin until dissolved. Stir in pepper flakes. Bring to a full rolling boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute.
- Remove from heat and skim off foam if needed. Stir for 5 to 8 minutes to prevent pepper flakes from floating. (if desired pour mixture through a fine sieve to remove pepper flakes and omit the stirring step).
- Ladle into prepared jars leaving a 1/4" headspace. Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.
- Variations:Hot Cherry - Omit the pomegranate juice and use a total of 4 cups sour cherry juice.
- Hot Cherry Cinnamon - Add 1 - 5" stick of cinnamon with the hot pepper flakes. Remove cinnamon stick after skimming, or pour mixture through a sieve to remove pepper flakes and cinnamon. Alternatively, stir in 2 Tbsp cinnamon liqueur after skimming off foam.
- Sweet Cherry Pomegranate - Omit the hot pepper flakes.
- Hot Cherry Pomegranate Balsamic - Replace 1/4 cup of the cherry or pomegranate juice with balsamic vinegar.
Nutrition Facts : Calories 884.9, Fat 0.1, Sodium 20.3, Carbohydrate 229.2, Fiber 0.9, Sugar 219.9, Protein 0.1
Tips:
- Choose ripe pomegranates: Look for fruit that is deep red in color and heavy for its size. Avoid pomegranates with blemishes or cracks.
- Use a sharp knife to cut the pomegranates: This will help to prevent the fruit from bruising.
- Be careful not to cut yourself: The seeds of a pomegranate are very sharp.
- Wear an apron to protect your clothes: Pomegranate juice can stain.
- Use a food processor or blender to make the jelly: This will make the process much easier.
- Be patient: It takes time for the jelly to set. Don't be tempted to rush the process.
Conclusion:
Pomegranate pepper jelly is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on crackers or bread, or as a glaze for chicken, fish, or tofu. It can also be used to make vinaigrettes, marinades, and sauces. With its sweet, tart, and spicy flavor, pomegranate pepper jelly is sure to please everyone at your table. So next time you are looking for a new and exciting recipe, give pomegranate pepper jelly a try. You won't be disappointed!
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