Best 9 Pomegranate Mountain Dew Jelly Recipes

POMEGRANATE MOUNTAIN DEW JELLY

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.

POMEGRANATE WINE JELLY

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.

MOUNTAIN DEW JELLY

Steps:

• Pour mountian dew and lemon juice into a large pot.
• Bring to boil.
• Boil 3 minutes.
• Cool slightly.
• Then follow the sure jell directions.
• Process for 10 minutes in a boiling water bath.
• you can use more mountain dew and reduce it to 3-1/4 c.
• for a more concentrated flavor.

SURE.JELL POMEGRANATE JELLY RECIPE

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.)

POMEGRANATE JELLY

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.

POMEGRANATE JELLY

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.

POMEGRANATE JELLY

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.

ROYAL JELLY FACE TIGHTNER

Steps:

• Combine the ingredients in a glass jar.
• Stir to blend.
• Pat onto your skin and let dry. Keep the remainder in the refrigerator.

CRANBERRY AND POMEGRANATE JELLIES

Steps:

• Prepare gelatine as per manufacturers instructions.
• Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
• Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
• Allow the jellies to cool, then chill for at least an hour or until ready to serve. TIP: rest the glasses at an angle in the fridge to set at a slant.
• Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.