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Pomegranate Jelly

"Bottled pomegranate juice makes takes the work out of making this exotic ruby red jelly. Make an extra batch for holiday giving."
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Ingredients

58 m servings 44 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
  2. Combine pomegranate juice and pectin in a large saucepan; stirring until pectin dissolves. Let stand 10 minutes.
  3. Bring pomegranate juice mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Skim off any foam with metal spoon. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDA(R) Granulated Sweetener stirring until SPLENDA(R) Granulated Sweetener dissolves. Skim off any foam with metal spoon.
  4. Ladle hot jelly immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-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.
  5. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

Footnotes

  • Note
  • Serving Size: 1 tablespoon jelly
  • If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 4 teaspoons pectin powder and 4 teaspoons calcium water. Follow package directions for preparing recipe.
  • Yield: 3 half-pint jars

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Reviews

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Just made this recipe and it won't jell, it was a waste of time and effort. I will not be using splenda in jelly recipies in the future. Total faliur

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