Fresh Pomegranate Jam Food

BAM BAM POMEGRANATE JAM

Steps:

• Juice the pomegranates. You'll need 3 1/2 cups of juice. Depending on the size of the poms, you'll need about three. Measure out exactly 3 1/2 cups.
• Clean the raspberries mash them well. You'll need exactly 1 cup.
• Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
• In a heavy stock pot, place the pomegranate juice, raspberries, chili powder, chili flakes, salt & butter (if using). Mix everything together well.
• Measure ¼ cup of sugar and mix it with the contents of the Low Sugar Sure-Jell. Sprinkle it into the pomegranate/raspberries mixture. Mix well again and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
• Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
• Remove from the stove & immediately ladle into sterilized jars. Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
• The seeds of the raspberries rise to the top of the jars. If you want to spread the seeds thru-out the jar, flip them over every 20 minutes for about an hour. As the jam begins to set & jell the seeds will be distributed thru-out the entire jar, rather than just at the top.
• Makes 6-7 eight oz. jars.

SWEET POMEGRANATE JELLY

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.

SURE.JELL POMEGRANATE JELLY RECIPE

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.)

POMEGRANATE JUICE

Steps:

• Cut off the top and bottom, approximately 1/4 inch, of the Pomegranate.
• Score (by cutting almost through the outer skin) around the body of it.
• Submerge the whole fruit in cold water.
• Pry it apart on the scores.
• The ripe Arrils (seed sacks) will sink, while the unripe ones will float.
• Once you've done approximately 5 or 6, just gather the Arrils.
• Put approximately 1.5 cups in a blender container. Measure into the same blender container 3 cups water and Ice combined.
• Top with 1.5 cups more Arrils.
• Turn on the blender to liquefy, let it run approximately 3 minutes. (To break open the seed sacks.)
• Strain the resulting liquid through doubled or tripled cheesecloth, or if you happen to have a piece of cotton cloth, you can use that.
• I find it works best if you let it rest for 24 hours.
• Read more at: http://www.food.com/mail/view?msgid=3853316&oc=linkback.