Best Pomegranate Chili Jelly 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.
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
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
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 :
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