Try this Pomegranate Jelly recipe, or contribute your own.
Suggest a better description1. Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in how 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.
2. Cut pomegranates in half horizontally. Squeeze out juice from each half with orange juice press or citrus reamer. Place 3 layers of damp cheese cloth or a jelly bag in large bowl. Pour prepared fruit juice into cheese cloth. Tie cheese cloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 1/2 cups juice into 6- or 8- qt sauce pot.
3. Stir pectin into juice in sauce pot. 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 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/8 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 minutes. 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.)
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 96 Servings | ||
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Calories: 34 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 19.6mg | 1 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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