Best 3 Crimson Pom Refrigerated Jelly Recipes
Indulge in a delightful culinary journey with Crimson Pom Refrigerated Jelly, a vibrant and refreshing treat that's perfect for any occasion. This collection of recipes offers a variety of takes on this classic jelly, ensuring there's something for every taste and preference. From the simplicity of the basic recipe to the elegance of the Sparkling Crimson Pom Jelly, each variation promises a unique flavor experience. Explore the zesty Lemon Crimson Pom Jelly, the tangy Orange Crimson Pom Jelly, and the sophisticated Raspberry Crimson Pom Jelly. Discover the delightful combination of flavors in the Crimson Pom-Berry Jelly and the Crimson Pom-Citrus Jelly. With step-by-step instructions and helpful tips, these recipes make it easy to create delicious and visually stunning jelly that will impress your family and friends.
Here are our top 3 tried and tested recipes!
POMEGRANATE JELLY
"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. -Tatiana Kushnir, Montara, California
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET POMEGRANATE JELLY
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
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
CHERRY-LEMON CREAM JELL-O MOLD
This jiggly, layered mold holds a base of clear crimson (sweet cherry) and a topping of ivory white (tangy lemon mixed with sour cream). If you have extra time, you could make it into four layers, producing red and ivory stripes. Garnished with shiny green leaves like bay or holly, it looks especially festive, and is also quite delicious. Swapping out some of the water in the Jell-O formula for ingredients like sour cream and cherry juice gives this dessert its bright taste.
Provided by Julia Moskin
Categories parfaits and trifles, dessert
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
- Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
- About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
- When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
- When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
- Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.
Tips:
- Prep: Ensure your jars and lids are sterilized before starting the jelly-making process.
- Select Quality Ingredients: Use fresh, ripe pomegranates and high-quality pectin to ensure the jelly sets properly.
- Precise Measurements: Follow the recipe's measurements accurately, especially for the pectin and sugar, to achieve the desired consistency.
- Cooking Temperature: Maintain a rolling boil during the cooking process to activate the pectin and achieve the correct gel point.
- Test for Set: Before removing the jelly from the heat, perform the plate test to ensure it has reached the desired consistency.
- Proper Cooling: Allow the jelly to cool completely before refrigerating to prevent separation.
Conclusion:
Crimson Pom Refrigerated Jelly is a vibrant and delicious homemade jelly that captures the essence of fresh pomegranates. With its beautiful color, delightful flavor, and easy-to-follow steps, this jelly is a perfect addition to your breakfast toast, yogurt parfaits, or as a topping for desserts. Whether you're a seasoned jelly maker or a beginner, this recipe provides clear instructions and helpful tips to guide you through the process. Experiment with different pomegranate varieties and enjoy the versatile applications of this delicious jelly. Remember, homemade jellies make wonderful gifts for friends and family, adding a personal touch to your culinary creations.
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