Tide You Over Tuesday: Pomegranate Jelly

Don’t run hide yet!  This is easy!  You CAN make your own Jellies and Jams.  No, you don’t need a canner.  You can make freezer jelly, or just a small batch for in the fridge.  This is a perfect starter recipe.

I had some little bottles of pomegranate juice in the fridge.  I have been meaning to make jelly out of them, but it just hasn’t been the right time.  I have had way too much going on.  I never do anything in little batches either.  I figure if I am going to make the mess, I may as well make a BIG mess! This evening I made that big mess.  Not only did I make a small batch of Pomegranate Jelly.  I made a huge batch of Strawberry Pomegranate Jam.  Now, we are stocked up for PB&J’s for quite some time!

I like to make things myself when I can.  Jams and Jellies is one of those things.  It gives me a great sense of accomplishment to take a fruit that is in season and turn it into something delicious.  I love knowing exactly what I am feeding my children, and where it came from.  They are super for gifts too!  I make my own little labels and stick them on the jars.  I don’t know a soul who doesn’t like to receive homemade jelly!

You will need a box of liquid pectin to make your own Jams and Jellies.  Publix does sell a couple brands.  I like Certo.  No real reason.  That is just what I am used to.  When you purchase it there is a little direction sheet inside the box.  It tells you how much fruit, sugar, pectin, and how to make whatever kind you want.  You can also search online for other recipes, but I have found they are all based on the basic formulas inside the box of pectin.

I have taken pictures to make this a little easier for your, but it is super simple.  Not scary at all! Promise!

Pomegranate Jelly

Pomegranate Jelly Printable Version

• 2 Cups POM Wonderful Pomegranate Juice
• 2 TBSP Lemon Juice
• 1 Packet Liquid Fruit Pectin
• 4 Cups Granulated Sugar

In a 6 quart or larger saucepan combine pomegranate juice, lemon juice, and pectin over high heat.  Bring mixture to a boil.

Stir in Sugar all at once, and then stir constantly.

Heat again until it comes to a full rolling boil; boil 1 minute over medium-high heat.

Remove from heat and skim foam (if any) off with a spoon.  Discard foam.

Immediately ladle the jelly into clean jars with lids, or a refrigerator container with a tight fitting lid.

Cover tightly.  Let stand 45 minutes to cool.  Then Refrigerate the jelly for 1 ¼ hours.  Jelly can be refrigerated for 4-6 weeks. Or freeze up to 1 year.

This recipe made 2 16oz Jars of Jelly.  You could use smaller jars.

**TIPS**

If you will be storing in canning jars read directions to properly can.  You will need to sterilize lids.

If you plan on freezing jars leave at least 1 inch space at the top of the jar for expansion.

Oh, by the way!  You thought I was lying about making a mess in my kitchen.  Well, take a look at this!

This was during the process. It was much worse after I busted the strawberries out.  Oh well, all is clean now and ready to start thinking about the meal deal!

Tagged as: Dairy Free, Gluten Free, pomegranate, recipes, Special, Tide You Over Tuesday