Recipe by MARBALET
"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!"
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7 1/2 cups
1 (6 fluid ounce) container
I definitely liked the taste, but I had the same problem everyone else had--it doesn't jell, and after thinking about the canning process more closely, the reason is that you need to allow pectin ample time to heat at its boiling point. Tried it a second time, and this is what I suggest....
Use the box of powdered pectin (1.75 ounce) and add the pectin with the juices. Bring to a boil, THEN add the sugar and bring to a second boil for about a minute. This goes hand in hand with the pectin manufacturer's guidelines (who I called).
I gave this an average rating because we didn't follow exact instructions. Cut down the sugar by a cup & it was still sweet enough & also boiled for 1 minute (as box instructed). Almost set up but not completely. Will be good Christmas gifts!
Lovely flavor. I was so impressed I used every single pomegranate on my tree to make this recipe. Granted, I only had a couple dozen fruit on the tree, but never the less all were invested in this delicious jelly. I did as others had suggested and used the powdered pectin, mixing it first with the juices, bringing to a boil and then adding the sugar and again bringing it to a boil. As far as juicing the poms.... bottom line- wear gloves! The lovely purple color stains but the following day your hands will actually look a deadly green- quite impressive. I juiced with a citrus juicer but found that a lot of the fruit did not get squashed so what was left I put in the blender and pulsed it a bit and then put everything through a strainer. The fresh fruit juice is a bit more tart than the 100% juice found in our grocery store but once mixed with the lemon and the sugar really has a delightful taste. I am planning on including the jelly made in Christmas gift baskets- it was that good!
We made this yummy jelly in no time at all. We used pomegranate juice from the health food store, worked great (saves the mess too!) I noticed in other reviews the jelly didn't set up as they expected. Once I added the pectin, I let it full boil for 1 minute. IT SET PERFECT! Tastes kind of like grape jelly. What a wonderful addition to our holiday jelly making! Thank you Holly!
Very good recipe. With full rolling boil there was no problem with jelly setting up. I cut the sugar down by a cup as the jam was to sweet. It overpowered the flavor of the fruit.
Jelly turned out too soft the first time. I tried again and doubled the pectin and it gelled perfectly! Here is another helpful hint. 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.
What a beautiful looking, crystal clear jelly! It has a mild flavor that is hard to place... it's not strawberry, not cherry, not raspberry, not cranberry. I don't know if I followed the recipe correctly, but my jelly didn't gel as much as I would have liked. I would use a little bit more "gel" or less juice the next time. The best way to juice these puppies is an old-fashioned lever style juicer-- the kind you use to juice orange/lemon/lime quarters. (I think they use them at Braum's Ice Cream to make limeades) Peel the pomegranate under water to avoid squirting yourself with the juice, which stains like crazy. The seeds sink and the rind floats. Break off a quarter hunk and put it carefully in the juicer and squish.
This has a wonderful flavor! I was a little worried about how runny it seemed, but when it was totally cooled, the texture was a nice soft texture. Easy to spread, and only a tiny bit runny. Thanks for a wonderful recipe! This is my all time favorite jelly! It's going to be this year's Christmas gift along with some fresh baked bread!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/176 of a recipe
Servings Per Recipe: 176
Amount Per Serving
Calories from Fat: < 1
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