Surejell Pomegranate Jelly Food

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SURE.JELL POMEGRANATE JELLY RECIPE



SURE.JELL Pomegranate Jelly Recipe image

Combine fresh pomegranate juice, sugar and fruit pectin in this delicious SURE.JELL Pomegranate Jelly recipe from My Food and Family. In this simple pomegranate jelly recipe, the ingredients are briefly cooked then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 2h55m

Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 4

3-1/2 cups prepared juice (buy about 5 large fully ripe pomegranates)
1/2 tsp. butter or margarine
1 box SURE-JELL Fruit Pectin
5 cups sugar, measured into separate bowl

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.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

POMEGRANATE JELLY



Pomegranate Jelly image

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

4 cups pomegranate juice
7 ½ cups white sugar
2 lemons, juiced
1 (6 fluid ounce) container liquid pectin

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

CERTO® POMEGRANATE JELLY



CERTO® Pomegranate Jelly image

Spread this sweet and delicious CERTO Pomegranate Jelly on your favorite bread, crackers or as a side for mealtime. The ripe pomegranates this recipe calls for make this pomegranate jelly stand out from the rest.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 4

4 cups prepared juice (buy 6 large fully ripe pomegranates)
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

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.
  • Cut each pomegranate in half horizontally. Place halves in hand orange juice press or fruit juice reamer and press out juice. 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 4 cups juice into 6- or 8-qt. saucepot.
  • Stir sugar 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 pectin. 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.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

POMEGRANATE JELLY



Pomegranate Jelly image

This jelly of mine won first place at the State Fair of Texas, and the recipe was printed in the State Fair cookbook.

Provided by Tobys Foods

Categories     Jellies

Time 25m

Yield 4 8-ounce jars., 64 serving(s)

Number Of Ingredients 4

2 cups pomegranate juice
3 1/2 cups sugar
1 tablespoon lemon juice
1 (3 ounce) packet liquid pectin

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



Sweet Pomegranate Jelly image

I love pomegranates and it is hard to have to wait for the late fall season to be able to have them. So making this jelly is second best. You do not have to make the juice, it can be purchased in the Health Food section of your supermarket or a healthfood store. Make sure it is pure pomegranate juice. A good brand is POM. They even have mix pomegranate and mango, plus other combos! If making this for gifts, you could probably make them in the 4 oz jars. A truly beautiful and tasty jelly. If you like currant jelly, you'll love this!

Provided by Nana Lee

Categories     Jellies

Time 45m

Yield 16 serving(s)

Number Of Ingredients 3

5 cups pomegranate juice (10 pomegranates) or 5 cups bottled pure pomegranate juice
7 cups sugar
1 (3 ounce) envelope Certo, liquid fruit pectin

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.

Nutrition Facts : Calories 398.1, Fat 0.2, SaturatedFat 0.1, Sodium 18.6, Carbohydrate 102.5, Fiber 0.5, Sugar 97.2, Protein 0.1

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