Mrs Gublers Pomegranate Jelly Food

INDIVIDUAL NO-BAKE CHEESECAKES

Steps:

• Line six large (8-ounce) cups of a muffin tin with plastic wrap; set aside. Combine sugar and crackers in the bowl of a food processor fitted with the metal blade; pulse until very finely chopped. Transfer to a small bowl, and stir in melted butter. Press into prepared muffin tin. Place in freezer while preparing filling.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, creme fraiche, and confectioners' sugar until combined. In another bowl, beat heavy cream just until stiff peaks form; fold into cream-cheese mixture. Spoon into crusts, and freeze until firm, about 30 minutes.
• Meanwhile, heat pomegranate jelly in a small saucepan over low heat, stirring until melted and smooth. Remove from heat; let stand until cool but pourable.
• When ready to serve, remove muffin tin from freezer. Lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Drizzle each with jelly, and sprinkle with pomegranate seeds.

MCP POMEGRANATE JELLY

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 jars well before filling.
• Submerge pomegranates in water; let stand 15 min. Break pomegranates apart under water, then separate the seeds from the membranes. (Seeds will sink to bottom while membranes, skin and rind will rise to top.) Skim top and discard skin, rind and membranes. Scoop up seeds and drain. Crush seeds, one layer at a time. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit 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 an boil exactly 2 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 springs back, lids are not sealed and refrigeration is necessary.)

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.

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.