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My review
Pomegranate Jelly
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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Ingredients
servings 44 calsOriginal recipe yields 176 servings (11 - 8 ounce glasses)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 44 calories; 0 g fat; 11.6 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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Reviews
Read all reviews 4648 Ratings
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Most helpful positive review
9/12/2006
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 pecti...
Most helpful critical review
10/28/2009
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...
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9/12/2006
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 pecti...
11/18/2007
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 ...
11/20/2002
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 ex...
6/28/2007
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.
10/28/2004
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 ...
11/3/2002
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...
11/9/2005
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. ...
10/10/2001
I used this recipe to win 3rd place at the Kern County (CA) Fair. The color and flavor are great, but the texture is a little off. It didn't set properly. Don't know if I cooked it too long o...