Mrs Gublers Pomegranate Jelly Recipes

Steps:

• Sterilize canning or jelly jars, and let dry without touching insides or rim. Place lids in a saucepan, and cover with boiling water; let stand until ready to use.
• Cut pomegranates in half, and extract juice from seeds with a citrus juicer or reamer. Strain through a fine sieve into a large saucepan, discarding pulp. You should have about 5 cups juice.
• In a small bowl, mix pectin with 1/4 cup sugar; stir mixture into juice in saucepan. Bring to a boil, and add remaining 4 3/4 cups sugar. Stir constantly until sugar dissolves while returning mixture to a boil; cook 2 minutes more.
• Remove from heat, and ladle mixture into sterilized jars. Remove lids from boiling water, and dry thoroughly with a clean kitchen towel. Carefully place lids on jars, and twist shut. Invert jars; let stand 30 minutes to seal.
• Reinvert jars, and check seals by pressing middle of lid with your finger. The lid should not spring back when released. If it does, the jar is not sealed; unsealed or open jars should be refrigerated and used within 3 weeks. Store sealed jars in a cool, dry, dark place up to 1 year.

Steps:

• Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

Steps:

• In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 2 minutes., Remove from the heat; skim off foam. Ladle hot liquid into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Cut pomegranates in half horizontally. Squeeze out juice from each half with orange juice press or citrus reamer. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit juice into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Place peppers in a food processor; pulse until combined. Add 1 cup vinegar; process until peppers are finely minced. Transfer to a 6-qt. stockpot. Stir in sugar, pomegranate juice and remaining vinegar. Bring to a full rolling boil over medium heat, stirring constantly. Boil 10 minutes. Remove from heat. Stir in pectin. Return to a boil, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Line six large (8-ounce) cups of a muffin tin with plastic wrap; set aside. Combine sugar and crackers in the bowl of a food processor fitted with the metal blade; pulse until very finely chopped. Transfer to a small bowl, and stir in melted butter. Press into prepared muffin tin. Place in freezer while preparing filling.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, creme fraiche, and confectioners' sugar until combined. In another bowl, beat heavy cream just until stiff peaks form; fold into cream-cheese mixture. Spoon into crusts, and freeze until firm, about 30 minutes.
• Meanwhile, heat pomegranate jelly in a small saucepan over low heat, stirring until melted and smooth. Remove from heat; let stand until cool but pourable.
• When ready to serve, remove muffin tin from freezer. Lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Drizzle each with jelly, and sprinkle with pomegranate seeds.

Steps:

• In 8-quart Dutch oven, mix pomegranate juice, rosemary, lemon juice and pectin. Cook over low heat until pectin is dissolved. Heat to boiling over medium-high heat, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Discard rosemary sprigs.
• Immediately pour jelly into 8 sterilized 8-oz jars or freezer containers, leaving 1/2-inch headspace. Wipe jar rims. Seal immediately. Process in boiling water bath 10 minutes. Store in cool, dry place.

Steps:

• 8 (1/2 pt(1 cup)) jars, with lids and rings.
• NOTE: see intro for alternate juice source.
• Peel pomegranates and extract juice.
• Strain juice through cheesecloth.
• Add up to 1/2 cup of water if needed.
• HOWEVER, IT IS BETTER TO USE PURE JUICE.
• Pour juice into a large pan, 6 to 8 quart.
• Pan should not be more than 1/3 full.
• Stir in sugar.
• Bring juice to a full rolling boil over high heat, stirring constantly.
• Stir in Certo.
• Continue to stir.
• Bring to a full rolling boil (one that will not stir down) and boil hard for 1 minute, stirring constantly.
• Remove from heat.
• Skim off foam with large metal spoon.
• Immediately ladle into hot jelly jars.
• Leave 1/4 inch space at top of jars.
• Wipe off any jelly that is on the top of jars, rims and threads. Seal with Dome lids and rings.
• Immediately invert jars on towel and let stay that way for 24 hours.
• Set jars upright and test for proper seal.
• If you are putting jelly into other types of jars or glasses, immediately pour a thin layer of melted wax over hot jelly.
• Put on covers or cover with Saran Wrap.