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Pomegranate Jelly

Pomegranate Jelly


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Pomegranate jelly recipe, made with the juice from sweet red seeds of fresh pomegranates, lemon juice, sugar, and added pectin.

Photography Credit:Elise Bauer

When the last of the apples have fallen for the season, our pomegranates finally begin to ripen.

These bright red globes hang from the tree like ornaments, sometimes bursting open to reveal hundreds of juicy crimson seeds.

But what to do with them? You can eat them straight (be careful, the seed juice stains), juice them, or in this case, make pomegranate jelly with them.

Pomegranate Jelly Recipe

The process of canning jelly is specific to what fruit you are canning, the type of pectin you are using - whether natural, liquid, powder - and the ratio of juice to sugar to pectin.

If you plan to store your jelly on a shelf, and not in the refrigerator, you need special canning equipment to ensure against spoilage.

Ingredients

  • 4 cups pomegranate juice
  • 1/4 cup lemon juice
  • 1 package SureJell powdered pectin*
  • 5 cups white cane sugar

*If using MCP pectin, use 3 cups of pomegranate juice, 4 cups sugar, 1/4 cup lemon juice for one package of pectin

  • 6-7 Eight ounce canning jars
  • Fine mesh strainer
  • Steaming rack for water bath

Method

1 Make the Juice: There are two basic ways to make pomegranate juice from fresh pomegranates.

The first way is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes.

Strain the seeds and put them in a blender. Cover the blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is.

I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.

2 Prepare canning jars: Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.

3 Bring pomegranate juice, lemon juice, and pectin to a rolling boil: Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching.

4 Add sugar: When you reach a full rolling boil that cannot be stirred down, and add sugar. Return to a boil and boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

5 Fill jars: Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.

6 Water bath: It helps to take this step if you plan to keep the jelly unrefrigerated. A water bath will give you a tighter seal.

Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 5 minutes and then remove from the water.

Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools).

Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.

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Recipe Summary

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.


  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.


Summary - Cost of Making Homemade Pomegranate Jam - makes 6, possibly 7 jars, 8 oz each**

** - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. For example, Classico Spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings - some authorities do not recommend these, saying they are more prone to break, and while I have found that is true of mayonnaise jars, I have found the Classico spaghetti jars to be pretty sturdy.


An Easy Pomegranate Jelly Recipe

First come the strawberries, then the blueberries and peaches. And apples. Lots of apples. Then, about the time we think we’re done with canning season, pomegranates go on sale. We then scramble for a pomegranate jelly recipe before the ruby fruits turn old and leathery.

Pomegranates originated in Iran and made their way through the Mediterranean, becoming a symbol of Spain when folklore confused the origin with the city of Grenada. Spanish conquistadors brought them to the United States, where they currently flourish in hot, dry areas such as Southern California, Arizona, and Southern Nevada. Within the Northern Hemisphere, pomegranates are in season between September and February.

Their jewel-toned, finger-staining juice beckons with promises of nutritional value while their hard kernels and high prices warn you to indulge just a little. But how can you preserve pomegranates for the winter in a stunning and delicious way? Make pomegranate jelly. The homemade goodness complements some other classic holiday recipes such as a simple turkey brine, non-alcoholic eggnog, and healthy sweet potato recipes.

Though several simple recipes exist online and in canning books, I knew I found the right pomegranate jelly recipe on Simply Recipes when it suggested adding lemon juice to help preserve the beautiful color and tangy flavor. Light shines through mason jars, illuminating cranberry-toned jelly and promising a satisfying treat atop hot buttermilk biscuits or artisan bread.

Basic Pomegranate Jelly Recipe

  • 4 cups pomegranate juice (about 7 ripe pomegranates)
  • ¼ cup lemon juice (3-4 small lemons)
  • 1 box powdered pectin or 6 Tbsp Ball bulk pectin
  • 5 cups white sugar

If you wish to save time or want to make jelly when pomegranates are out of season, you can buy prepared juice. Just be sure it’s 100% pomegranate juice because each fruit requires a certain amount of pectin and sugar to allow a good gel.

Old-fashioned juice presses can reduce time but can result in a bitter flavor because the rind and membrane are also squeezed or ground. To get the sweetest, purest juice, cut open the pomegranate and remove the seeds.

With a sharp knife, carefully slice off last few inches at the top and bottom of the fruit, exposing the seeds. Then cut down the length of the rind, just above each dividing membrane, making five or six cuts. Hold the fruit over a bowl and gently twist and pull to break it apart. Now break each individual section, plucking the seeds out of the membranes. Once you have a bowl full of ruby-red seeds, cover them with cold water and gently swish around. The last small pieces of membrane will float to the top so you can scoop them off. Drain the seeds in a colander.

Within a blender or a food processor, pulse the seeds for just a few seconds to release the juice. Place a colander in a bowl then line the colander with a piece of cheesecloth. This will stain your cloth, so use one that you don’t mind getting a little brown. Let the juice drip through to collect in the bowl. When most of the juice has strained through, wrap the seeds and pulp up in the cheesecloth and gently squeeze out the remaining moisture.

Let the juice sit in a mason jar for a few minutes. Cloudy sediment will soon sink to the bottom. This portion is okay to use but it will result in a cloudier jelly. Save this for a tasty juice drink. Pour off the clearest juice and measure out four cups.

Optional step: If you like a jelly with a little more zing, remove the stem, seeds, and veins from a ripe chili pepper such as a red jalapeno. Pulse the pepper in the blender with the four cups of pomegranate juice. Proceed to make the jelly as directed, pouring the pepper-rich juice into the saucepan. This will not affect the gel nor the safety and will make a unique concoction that is delightful with cream cheese or brie.

If you’re canning the jelly, prepare six or seven clean eight-ounce mason jars by simmering them in hot water. This is easiest to do within your water bath canner, simultaneously while you prepare your jelly. Set the jars in the canning pot and fill with water until the jars are filled and covered. Put the lid on the pot, set it on the stove, and heat on high just until the water steams and little bubbles stick to the outsides of the jars. There is no need to boil the jars. Be sure the jars are scalded and ready to go when the jelly is ready to bottle up. To save space and ensure safe canning, keep the jars within the hot water until they are ready to fill.

Prepare canning lids by placing them plastic-side-up in a shallow saucepan. Cover with water. Heat on medium to low until they simmer. Do not boil.

If you are making the pomegranate jelly recipe for immediate consumption and do not wish to seal it, cook as directed. Once the jelly is done, pour into clean heat-proof containers and refrigerate. Unsealed jelly can last several weeks in the refrigerator.

Combine the pomegranate juice, the lemon juice, and the pectin in a six-quart saucepan. Measure out exactly five cups of sugar and keep it ready in a bowl on the side. Simmer the juice on high heat, stirring constantly to prevent scalding, until it reaches a full rolling boil that cannot be stirred down. Slowly add the sugar, stirring to mix well. Continue stirring constantly until the mixture again reaches a full rolling boil. Start a timer stir and boil for exactly two minutes. Remove the pan from the heat and let it sit for a minute. Scoop off foam.

Remove mason jars from the hot water. Pour out any residual water but do not worry about drying the jars. Immediately fill the jars to within one-half inch of the top. Use a clean, damp cloth to wipe the rims, ensuring that absolutely no food remains on surfaces which will contact the lid’s sealing compound. Carefully remove lids from the hot water and place them, compound-side-down, on the jars. Secure with rings and twist until fingertip-tight.

Place the mason jars back in the canning pot, lowering the rack carefully. Be sure the water covers the tops of the jars by at least an inch. Place the lid back on the pot and increase heat to high. Once the water reaches a full rolling boil, set a timer for the appropriate processing time for your elevation. (Link: rules for safe water bath canning.)

Once the timer has rung, turn off the heat and remove the lid from the pan. Allow jars to cool for at least five minutes before carefully removing them from the pot. Without tilting the jars, set them on a towel in an area sheltered from drafts. Do not worry about wiping water away it will soon evaporate. Allow to cool to room temperature, preferably overnight, before labeling the jars and putting them away.

How to Use this Pomegranate Jelly Recipe

Sweet and tangy, pomegranate jelly can accompany breads, biscuits, and pancakes as well as other fruit spreads. It can also work as an ingredient in more complex foods.

Smoky Pomegranate Barbeque Sauce: In a bowl, mix a half-cup of ketchup and a half-cup pomegranate jelly. Add a quarter-teaspoon liquid smoke, a half-teaspoon garlic salt, a half-teaspoon Dijon mustard, and a tablespoon apple cider vinegar. Mix well and adjust ingredients to taste.

Pomegranate Pepper Turkey Glaze: Mix one cup pomegranate jelly with one teaspoon sambal oleak. If you cannot find sambal, use one teaspoon hot pepper sauce such as Sriracha or Tabasco. Add one tablespoon soy sauce. Brush onto the crisp skin of a cooked turkey prior to serving. Do not cook more than a few minutes with the glaze on the turkey because the sugars will burn.

Pomegranate-Orange Balsamic Dressing: Mix one-half cup pomegranate jelly with one-quarter cup balsamic vinegar. Add two tablespoons freshly crushed pomegranates, a teaspoon orange juice concentrate, and a teaspoon of freshly minced basil. Use on a salad made with bitter greens such as a mesclun mix, apples, pecans, crumbled goat cheese, and fresh pomegranate seeds.


Have You Ever Made Homemade Jelly, Jam, or Preserves?

Once you properly sanitize the jars, making homemade jelly, jam, and preserves is extremely simple and easy to do. Have you ever made homemade canned or jarred goods at home? If so, we would love to hear about your recipes, tips, tricks, and hacks to making jarred goods at home!

Below are some items that can help you start canning and jarring. These items include: jars, pectin, a canning funnel, and tongs! We hope you have fun making jellies and jams!


  • 4 1/2 cups sugar
  • 4 cups pomegranate juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 teaspoon unsalted butter
  • One (1.75-ounce) package regular powdered fruit pectin

Measure the sugar into a medium bowl and set aside.

Combine the pomegranate juice and lime juice in a large, heavy-bottomed pot. Sprinkle the pectin over the juice and whisk until it dissolves, about 1 minute. Add the butter and bring the mixture to a boil over high heat. Add the sugar all at once and whisk to break up any clumps. Stirring constantly, bring the mixture to a full rolling boil. Boil hard for 1 minute.

Remove the pot from the heat and skim any foam from the surface of the jelly with a cold metal spoon. Ladle the hot jelly into hot sterilized jars and process them in a hot water bath for 10 minutes.


  • 10 large pomegranates (peeled, membranes removed, seeds separated and rinsed)
  • 1/2 cup water
  • 1 (3-ounce) pouch liquid pectin (or 1 (1 3/4- to 2-ounce) box dry pectin)
  • 2 tablespoons lemon juice
  • 6 cups sugar

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

Pomegranate jelly made from fresh pomegranate juice. Don’t let the lengthy directions scare you off. It’s actually quite simple.

Ingredients

  • 4 cups Pomegranate Juice (for 4 Cups You'll Need About 5 To 6 Fresh Pomegranates)
  • ¼ cups Lemon Juice
  • 1 package Powdered Pectin, 57 Gram Package (I Used Certo Brand)
  • 5 cups Granulated Sugar
  • 8 jars 8-ounce Size Canning Jars, Lids And Rings

Preparation

How to seed a pomegranate: This is the best trick that I’ve found. Seeding your pomegranate this way will minimize the loss of juice and will save your hands and counter tops from juice stains. Fill a medium sized bowl with cold water. Cut your pomegranate in half and while holding the fruit under the water, use your fingers to pry the seeds apart from the membranes and allow the seeds to fall back into the bowl.

The pomegranate seeds will sink to the bottom of the bowl, and any of the pith will float to the top. You can then skim off any of the floating bits and pour the water and fruit through a strainer to drain.

Once your pomegranate is seeded, process the seeds through a food processor or blender. Pulse several times so that the seeds are completely broken up. Place a mesh strainer over a bowl and pour the seed mixture into the strainer. Use a rubber spatula to push down on the seeds and extract as much juice as possible. You will need to do this in stages, a little at a time.

Measure out 4 cups of fresh pomegranate juice. I left my juice in the fridge overnight and let the teeny tiny bits settle to the bottom. This step is completely optional, but I wanted my jelly to be as clear as possible. Once ready to make the jelly, I strained the juice further by running it through a cheese cloth. This last step caught any of the little bits that didn’t get caught in the mesh strainer the first time around.

For the pomegranate jelly:

In a large canning pot, sterilize eight 8-ounce size canning jars in boiling water for 10 minutes. Sterilize the lids in a separate smaller pot. Remove jars from the boiling water and set aside.

In a medium-sized pot, combine the pomegranate juice, lemon juice, and pectin. Bring to a boil over high heat, stirring constantly. Once you reach a full rolling boil, add the sugar and stir to combine. Bring the mixture back up to a boil and continue to boil, without stirring, for 2 full minutes. Remove from the heat and allow to sit for a minute or two before skimming off any foam.

Carefully pour liquid jelly into the warm, sterilized canning jars. This amount of liquid should fill six to eight 8-ounce jars. Fill to within 1/2″ from the top of the jar. Wipe any jelly off the rim of the jars and attach lids and outer rings.

To finish the canning procedure, place the completed jelly jars in a pot of boiling water. Use a canning rack if you have one. The water should cover the top of the jars by at least one inch. Boil for 7 to 10 minutes and then carefully remove the jars from the water. Let the jars cool on a wire rack. Check the seals to make sure that the jars are sealed tight. The lids should be sucked down and you’ll hear a popping noise as the jelly cools. If any of the jars do not seal properly, store those jars in the refrigerator and use those first. Let jelly sit at room temperature overnight or put in the refrigerator for several hours to allow jelly to set.


Spiced Pomegranate Jelly Recipe

I made this spiced pomegranate jelly recipe yesterday and holy canolies people, it turned out FANTASTIC! The jelly turned out so well, I just had to share in case you were looking for something a little different to try this year.

This spiced pomegranate jelly, along with my spiced Christmas jam, and carrot jam is what I’ll be passing out to friends and neighbors this holiday season. This recipe makes 6 – 7 half pint jars of jelly, so if you are looking to make more, you’ll want to make a second batch second batch is always the way to go>.

With all it’s lovely spices, this jelly simple tastes like Christmas. Not only are you going to love it, but so will everyone you hand a jar over to. Delicious on buttered toast, and even better on a fancy cracker with a little cream cheese spread underneath.

Tip: I always like to spoon a little jelly on to a plate just after I remove the foam but before I pour the jam into jars to make sure the jelly has set up properly. The above photo is what my jelly looked like about 10 minutes after removing the foam from the pot and placing a little on a spoon to rest. Perfection!

4 cups pomegranate juice
1/4 cup lemon juice
1 <1.75 oz>package SureJell powdered pectin
5 cups white cane sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cloves

Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Add pomegranate juice, lemon juice and pectin in a 6-quart pot. Stir and place over high heat bringing the mixture to a boil. Make sure to stir the liquid constantly to prevent scorching.

Once the mixture has reached a full rolling boil, stir in sugar and spices and return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat.

Skim off any foam with a spoon.

Next, ladle the jelly mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process spiced spiced pomegranate jelly 10 minutes. One recipe makes <6 -7>8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.

Looking for a few more canning recipes? Search my Full List of Canning Recipes

Looking for a good canning book? Here’s a list of my favorites:

Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.


If you are gifting your jars of pomegranate jelly, then I suggest you hot water can the jelly jars. Full instructions on hot water canning can be found here. This guarantees the sanitized seal and prolongs the life of your jelly for up to one year. If you are making a small batch of pomegranate jelly and plan to keep it in the refrigerator, than hot water canning is not necessary. Pomegranate jelly lasts up to 3 weeks in the refrigerator.

If you are like me and make homemade gifts for the holidays, then definitely add some pomegranate jelly to the to-do list. I’ve made it easy for you and have these pomegranate jelly labels for you to print out at home. They fit perfectly in the 2-inch circle labels that Avery makes. Some kraft cardboard and colorful twine, and these babies are ready-made gifts.

So you see, pomegranate insanity has hit my house again this fall. And I’m totally okay with that. This is the time of the year, that we use pomegranate in everything, from drinks to dolmeh to soups and baked goodies. You can find all of my recipes that feature pomegranate in every form possible here.

And I have a nice video that shows you how easy it is to make your own homemade pomegranate jelly. So you have nothing stopping you from enjoying this sweet and tangy confectionary for yourself!


Watch the video: Μαμαδίστικο Γλυκό με Ζελέ. Άκης Πετρετζίκης


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