Ready Nutrition Vegetable Garden In A Can

Spice Up the Holidays With Pomegranate Jelly

pomegranate jelly

Who doesn’t love homemade gifts?  I decided to make some homemade jellies, but wanted to do something a little different. Rather than giving them the regular jams that I make in the summer, I wanted to bring a little winter variety into the mix and try my hand at making pomegranate jelly.

Everyone I know loves pomegranates and the color is so gorgeous. So, why not make this into a jelly?

The results were great! It was tangy, sweet and has a variety of purposes.  It can replace cranberry jelly with turkey for the holidays or to top hors d’ oeuvres (my favorite is topped over baked brie). As well, it is a lovely accompaniment to breakfast toast, scones, and biscuits.

There is still time to make this delicious jelly as gifts for friends and family.

Pomegranate Jelly

  • 5 cups pomegranate juice (10 pomegranates) or 5 cups bottled pure pomegranate juice
  • 6 cups sugar
  • 2 lemons, juiced
  • 1 (1.75 ounce) powdered pectin
  1. Wash and sterilize canning jars. Boil the flat parts of the lids in a small pot and keep at a low simmer.
  2. If you are using fresh pomegranates, peel pomegranates and extract juice. Strain juice through cheesecloth. Tip: If you juice your own pomegranates be sure to let the juice rest for 12 to 24 hours so the sediment will go to the bottom. Only use the clear liquid if you want your jelly crystal clear.
  3. In a large pot over medium-high heat, add juice, lemon juice and pectin. Bring mixture to a full rolling boil over high heat, stirring constantly.
  4. Stir in sugar to mixture and stir regularly to prevent scorching. Bring to a rolling boil  and boil hard for 1 minute, stirring constantly.
  5. Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly. Remove any foam that has occurred.
  6. Ladle jam into hot jars leaving 1/4 inch space at top of jars. Clean rims, then place flat lid on jars, and add screw bands.
  7. Immerse jars in hot water bath, and boil rapidly for 15 minutes (check your elevation areas and adjust the cooking time accordingly).
  8. Remove from bath and place on a towel on the counter to cool. If jars aren’t sealed within 12 hours then move them to the fridge and eat within 2 weeks.

 

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published December 17th, 2015
The Ready Nutrition Vegetable Garden In A Can
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