Pomegranate Jelly

You can make yummy jelly from pomegranates. This pomegranate jelly can be served with biscuits, breads or even with pancakes. The procedure is quite simple, but you will require some special utensils for preparing the jelly. Preserving and storing the jelly is very important, and you need to sterilize the jars in which you will be storing the jelly. Pomegranate juice is one of the most important elements that will decide the quality of the pomegranate jelly. You can either prepare the juice or use store-bought pomegranate juice, which is readily available. The article gives two recipes for you to try out!

Recipe 1

Ingredients

• Lemon juice - Made from 2 lemons
• Pomegranate juice - 4 cups
• White sugar - 7 cups
• Liquid pectin - 1 (6 fluid ounce) container

Procedure

Take a large stainless steel saucepan and add pomegranate juice and lemon juice in it. Boil this mixture over high heat. Once the mixture boils, add liquid pectin to it. Boil the mixture until it boils at full rolling. Boil it for half minute. Then remove the saucepan from heat and remove the foam. Then put this hot mixture into sterilized jars with the help of ladle. Leave inch distance from the top while filling. Seal these jars and process your pomegranate jelly in boiling water cans for about 5 minutes. This recipe makes jelly with liquid pectin. You can use dry pectin instead. While using dry pectin, first add the mixture of pomegranate juice, lemon juice and dry pectin. Then bring it to boil and then add sugar.

Recipe 2

Ingredients

• Liquid pectin - 1 (3 ounces) pouch
• Sugar - 6 cups
• Lemon juice - 2 tablespoons
• Pomegranates - 10 large

Procedure

You can always use ready-made pomegranate juice for preparing your pomegranate jelly. This recipe will also let you know the steps to make pomegranate juice. For this, first peel the pomegranates, remove the membranes, separate the seeds and rinse them properly. Then keep the pomegranate seeds in a heavy non-reactive stockpot and add half cup of water. Cover the stockpot and cook the seeds for about 10 minutes. The mixture should be cooked to tender the seed sacs. Take a colander and line it with double-layer of cheesecloth. Place this colander over a large bowl and pour the pomegranate seeds and liquid into it. Prepare a pouch like shape by tying the ends of the cheesecloth. Squeeze this pouch to extract all the juice from the mixture. Your pomegranate juice is ready. Measure 4 cups of this pomegranate juice for your jelly. Now, add pomegranate juice, lemon juice and sugar in non-reactive stockpot and keep the heat to medium. Bring the mixture to boil and add liquid pectin to it. Bring the mixture to rolling boil and continue boiling for one minute. Keep stirring the mixture while its boiling. Then fill this mixture to sterilized jars and seal the jars. Keep these jars on a rack in heavy stockpot. Cover these jars with boiling water and simmer for 10 minutes. Then take out the jars, cool them on a towel for at least 2 days and then store.

To prepare sugar-free pomegranate juice jelly, you need to use a renowned sugar substitute instead of sugar and prepare the recipe by following the same method. I hope you will try these pomegranate jelly recipes at home. Happy cooking!