Grandmas Pomegranate Jelly Food

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 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.

GRANDMA'S POMEGRANATE JELLY

Steps:

• 1. Peel, separate and crush or run through the food mill the edible portion of 8 to 10 fully ripe pomegranates. Do not remove seeds.
• 2. Simmer in saucepan with a small amount of water until seeds loosen, about 10 minutes.
• 3. Place in a jelly bag and squeeze out juice or strain through 8 to 10 thicknesses of cheesecloth. Obtain 3 1/4 cups juice.
• 4. Add pectin to juice and heat to boiling in a quart size saucepan. When it comes to a boil, put in sugar. Then bring to a fully rolling boil and boil for exactly 4 minutes.
• 5. Remove from the fire. Stir and skim for 5 minutes while jelly cools slightly.
• 6. Pour into prepared jelly glasses. Seal with paraffin.

POMEGRANATE GELATIN

Steps:

• Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
• Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.

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.