|Nutritional Guidelines (per serving)|
This pomegranate jelly recipe requires a lot of fruit, but once you've made it you'll agree it's fabulous and worth the expense.
If fresh pomegranates aren't available or too costly, you can substitute store-bought pomegranate juice to take a shortcut. Use 3 1/2 cups of juice with 1/4 cup water.
If time is an issue, you can buy pomegranate seeds, known as arils, already removed from the fruit although they tend to be expensive.
What Else You Can Do with Pomegranates
- Pomegranate-Ginger Sauce Recipe: This sauce is an excellent accompaniment to roasted poultry and grilled seafood. Best of all, it comes together within a matter of minutes.
- Pomegranate Cake Recipe: This cake with a very light crumb is made with pomegranate juice and cake flour. It can be presented simply with a dusting of confectioners' sugar or iced with your favorite cream cheese or buttercream frosting.
Place pomegranate seeds and 1/2 cup water in a heavy, nonreactive stockpot. Cover and cook for 10 minutes until seed sacs are tender to the touch.
Place a colander over a large bowl or pot. Line the colander with an ample double layer of cheesecloth. Pour in the pomegranate seeds and liquid. Tie up the ends of the cheesecloth into a pouch. Twist and squeeze the bag to extract all the juice (wear rubber gloves so your hands do not get stained).
Discard the pouch of seeds. Measure pomegranate juice. You will need 4 cups (add water to make up any difference).
If using liquid pectin: Place pomegranate juice, lemon juice, and sugar in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Add pectin and return to a rolling boil. Continue to boil for 1 minute, stirring constantly.
If using dry pectin: Place pomegranate juice, lemon juice, and pectin in a large 10-quart nonreactive stockpot over medium-high heat. Bring to a boil. Stir in sugar and return to a rolling boil. Continue to boil for 2 minutes, stirring constantly until sugar is completely dissolved.
Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings.
Place jars on a rack in a large heavy stockpot and cover with boiling water. Heat to a simmer and simmer for 10 minutes. Remove jars and cool on a towel for 2 days before storing.