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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (92g) Recipe makes 16 servings The following items or measurements are not included below: pomegranate juice |
||
| Calories 356 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Potassium 2mg | 0% | |
| Total Carbohydrate 92.3g | 30% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 87.4g | ||
| Protein 0.0g | 0% | |
Pomegranate Jelly
By: Nana Lee
Nov 22, 2005
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!
SERVES 16
Ingredients
- 5 cups pomegranate juice (10 pomegranates) or bottled pure pomegranate juice
- 7 cups sugar
- 1 (3 ounce) envelope Certo, liquid fruit pectin
Directions
1
8 (1/2 pt(1 cup)) jars, with lids and rings.2
NOTE: see intro for alternate juice source.3
Peel pomegranates and extract juice.4
Strain juice through cheesecloth.5
Add up to 1/2 cup of water if needed.6
HOWEVER, IT IS BETTER TO USE PURE JUICE.7
Pour juice into a large pan, 6 to 8 quart.8
Pan should not be more than 1/3 full.9
Stir in sugar.10
Bring juice to a full rolling boil over high heat, stirring constantly.11
Stir in Certo.12
Continue to stir.13
Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.14
Remove from heat.15
Skim off foam with large metal spoon.16
Immediately ladle into hot jelly jars.17
Leave 1/4 inch space at top of jars.18
Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.19
Immediately invert jars on towel and let stay that way for 24 hours.20
Set jars upright and test for proper seal.21
If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.22
Put on covers or cover with Saran Wrap.
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Browse similar recipes by category
- Course > Condiments, etc. > Jellies
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > Canning
- Occasion > Gifts
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Featured Reviews for This Recipe
From: Babychops
On Oct 29, 2007
I only give this recipe 4 stars as I had to re-do it and add another packet of liquid pectin after a day. It would not set up with only one. I read the recipes for other types of jellies on the box insert and for that quantity of juice/sugar it required 2 - 3 ounce packets. I'm hopeful it will come out this time, it appears soupy yet but definitely closer to semi-solid than it was.
From: Mrs. Lumpy
On Sep 20, 2007
This is yummy... mine still hasn't set yet, so we shall see, I might have to redo them... We used fresh pomegranates ( we got a REALLY good sale!)... I had no idea how hard and time consuming they were to juice!!!! Next time I think I will just buy the juice premade... i got 8 jars of goodness from this batch and am looking forward to enjoying them in the months ahead!!
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