Best 10 Pomegranate Jelly Recipes
Indulge in the delightful flavors of pomegranate jelly, a vibrant and versatile treat that brings a touch of elegance to any occasion. This exquisite jelly is crafted from the ruby-red arils of pomegranates, capturing their naturally sweet and tangy essence. With its stunning color and refreshing taste, pomegranate jelly makes a delectable addition to a variety of culinary creations. Whether you're looking for a simple yet sophisticated spread for your morning toast, a dazzling glaze to enhance roasted meats, or a luscious filling for pastries and tarts, this versatile jelly is sure to impress. Dive into the collection of recipes presented in this article and discover the endless possibilities of this culinary gem. From classic preparations to innovative twists, these recipes showcase the diverse applications of pomegranate jelly, transforming ordinary dishes into extraordinary culinary experiences.
Check out the recipes below so you can choose the best recipe for yourself!
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.
POMEGRANATE JELLY
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
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.
POMEGRANATE PEPPER JELLY
Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! -Katherine Metz, Sharpsburg, GA
Provided by Taste of Home
Time 1h10m
Yield 7 half-pints.
Number Of Ingredients 7
Steps:
- Place peppers in a food processor; pulse until combined. Add 1 cup vinegar; process until peppers are finely minced. Transfer to a 6-qt. stockpot. Stir in sugar, pomegranate juice and remaining vinegar. Bring to a full rolling boil over medium heat, stirring constantly. Boil 10 minutes. Remove from heat. Stir in pectin. Return to a boil, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 10 minutes. Remove jars and cool.
Nutrition Facts :
POMEGRANATE CHILI JELLY
This Vibrant Spicy jelly is made with a mix of three chili's bring this to a HOT heat level. You can use all three or play with what chili's you get a hold of. Serve on cream cheese with crackers or alongside meat. Blend some into a salad dressing. Place some in a shaker with citrus vodka for a yummy spicy martini. Or add to a margarita for a nice kick.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 5-6 1/2 pint jars, 50 serving(s)
Number Of Ingredients 7
Steps:
- Sterilize the jars and lids. Prepare the water canner.
- Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
- 1. (be careful of your eyes HOT FUMES).
- Combine all ingredients but pectin in a large pot.
- Bring to a boil and boil for 10 minutes stirring constantly.
- Stir in pectin stirring while boiling hard for 1 minute.
- Remove from stove and skim foam.
- Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
- Adjust caps Process 10 minutes in boiling water canner.
POMEGRANATE JELLY
Some people let pomegranate's fall to the ground, because they don't know what to do with them. Great cooks bargain with their neighbors if they can make jelly for them and for themselves! You have to wait 6 years for the trees to mature.
Provided by linda O
Categories Jams & Jellies
Time 1h20m
Number Of Ingredients 4
Steps:
- 1. Clean you jars in the dishwasher. Place lids and rims in a pan. Boil them and put on a clean towel when done.
- 2. Place juice in a large tall pan and mix well. Add a pad of butter. Add sure jell to 8oz of juice. Bring to a full rolling boil stirring constantly.
- 3. Put juice into sterile jars and place lids on them.
- 4. Place into a steamer for 15 minutes till it starts to steam.
- 5. If you don't have a steamer a pan with a rack will do. Cook for 15 minutes till steam comes from the pan.
- 6. Let cool for 30 minutes jars will pop. Done!
POMEGRANATE MOUNTAIN DEW JELLY
This is a fun jelly that combines the taste of pomegranate juice and mountain dew soda. This is a great tasting cocktail, but even more surprising and great tasting as a jelly. I created this recipe because I had just a bit of pomegranate juice left from my pomegranate jelly making, and mountain dew because I wanted to try the mountain dew recipe listed on the site.
Provided by Whitney Donohue
Categories Jellies
Time 17m
Yield 4 pint jars
Number Of Ingredients 5
Steps:
- Combine pomegranate juice, mountain dew, lemon juice, and pectin in a large saucepan. Bring to a boil over medium-high heat.
- Add sugar and bring back to a rolling boil.
- Boil for two minutes, then remove from heat.
- Skim off foam and ladle into hot jars.
- Process in a hot water bath for seven minutes.
RED CURRANT POMEGRANATE CRANBERRY JELLY, REDUCED SUGAR
This was a mistake gone good. I wanted to make red currant jelly but there weren't quite enough currants for sale at the farmer's market where I buy my produce during the summer. So I bought all they had and thought I'd figure out the rest when I saw how much juice came from my purchase. I came up with 2 cups of currant juice from the 4 pints I bought, then just supplemented with first the pomegranate juice I had on hand, then some cranberry juice, then finally a little bit of water to get to the 6 1/2 cups of juice I needed. You could change the proportions to suit your needs or tastes, using all of one kind of juice or less or more of another juice, you just need 6 1/2 cups total juice for this recipe. Prep time includes time to make juice from berries so about 10 hours can be subtracted for this step if you are using juice already made. Typically jelly recipes call for you to check for gel 24 hours after processing but mine were a little 'squishy' the next day, then set up great after I forgot about them for a little while, just make sure your seals are good before putting them aside. Great on English Muffins, but also good as a meat accompaniment or used as a glaze on Cornish Game Hens. The brilliant red colour makes it nice for gift giving, too.
Provided by bikerchick
Categories Berries
Time 10h35m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- Pour all juices and water into heavy cooking pot.
- In a small bowl, combine pectin and ¼ c sugar.
- Add to juices in pot and stir well.
- Bring to a boil over medium high heat, stirring constantly.
- After liquid comes to a boil, quickly add remaining sugar and mix in well.
- Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
- Remove from heat and quickly ladle hot liquid into sterilized jars.
- Screw on lids and process for 5 minutes in boiling water bath.
- Remove from bath and wait for lids to"pop".
- If all processed properly, let sit undisturbed for 24 hours before testing for gel.
- If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month.
- *Note: To make red currant juice, wash red currants well (you don't need to remove stems).
- Put berries in heavy cooking pot and add ½ cup water.
- Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
- Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
- Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
- 4 pints of berries gave me 2 cups juice.
POMEGRANATE WINE JELLY
This is a lovely jelly that sets up a pretty pink color. Or a deep red--it's all in the wine you choose to use!
Provided by Whitney Donohue
Categories Jellies
Time 5m
Yield 7 half-pint jars
Number Of Ingredients 5
Steps:
- Combine wine, pomegranate juice, lemon juice, and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
- *Note--you can use any kind of wine you like. I like to use a pinot grigio--mostly because it is my favorite, but also because it makes a really pretty pink jelly.
POMEGRANATE JELLY
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
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
POMEGRANATE JELLY
I love giving this as a hostess gift at Christmas!! One year I made 2 dozen jars and gave them to all my coworkers. I love pomegranate and wait every year for this season ....we eat them in salads till the season is over...so delicious and so full of goodness!! This is super easy!!
Provided by Doreen Fish
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 1. Combine pom juice, lemon juice and pectin in a pot. Bring to a boil. Stir in sugar all at once then stir constantly. Heat tot boiling again. Boil over medium to high heat stirring. Remove from heat and skim off foam with a spoon. Ladle in clean jars. Sprinkle pomegranate seeds on top of jelly. Cover tightly and let stand 45 minutes to cool. Refrigerate up to 6 weeks or freeze up to a year.
- 2. I love this on Christmas morning on my waffle or pancakes with maple syrup....great on scones or biscuits as well....ahhh...I love it on everything!!
Tips for Making Perfect Pomegranate Jelly:
- Use ripe pomegranates: The riper the pomegranates, the sweeter and more flavorful the jelly will be.
- Extract the juice gently: Avoid using a blender or food processor to extract the juice, as this can damage the seeds and make the jelly bitter.
- Strain the juice thoroughly: Make sure to strain the juice through a fine-mesh sieve to remove any seeds or pulp.
- Use the right amount of pectin: Pectin is a natural thickener that helps the jelly to set. Be sure to use the amount of pectin specified in the recipe.
- Bring the mixture to a full boil: This will help to activate the pectin and ensure that the jelly sets properly.
- Let the jelly cool completely: Once the jelly has come to a boil, remove it from the heat and let it cool completely before pouring it into jars.
Conclusion:
Pomegranate jelly is a delicious and versatile condiment that can be enjoyed on toast, crackers, or even ice cream. It's also a great way to use up leftover pomegranates. With a little planning and effort, you can easily make your own pomegranate jelly at home. So next time you have a few pomegranates on hand, give this recipe a try!
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