ith 1/2 teaspoon of jelly.
Bake until edges are
bsp cornstarch with 2 tbsp pomegranate juice. Bring 1 1/2
br>Immediately ladle into hot jelly jars.
Leave 1/4
aucepan, combine cherry juice and pomegranate juice. Stir in pectin until
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.
reat as open jar of jelly, using within one month.
Combine wine, pomegranate juice, lemon juice, and pectin
Sterilize the jars and lids. Prepare the water canner.
Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
1.\t (be careful of your eyes HOT FUMES).
Combine all ingredients but pectin in a large pot.
Bring to a boil and boil for 10 minutes stirring constantly.
Stir in pectin stirring while boiling hard for 1 minute.
Remove from stove and skim foam.
Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
Adjust caps Process 10 minutes in boiling water canner.
nd set aside.
Combine pomegranate juice, champagne, and lemon juice
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
aper. Grease paper.
Place pomegranate juice and 1 cup of
ith the garlic, rosemary, and pomegranate juice. Seal bag; massage gently
In a medium saucepan, bring the jelly and juices to a boil. Simmer over moderate heat until slightly thickened, about 10 minutes.
Whisk in the remaining ingredients and simmer until reduced to about 1 1/4 cup, about 5 minutes.
If using with ham, drizzle about half over the ham, cover and roast until about 30 minutes from finishing. Drizzle with remaining glaze and finish roasting.
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
lasses, then sprinkle in the pomegranate seeds and any juice. They
Combine pomegranate juice, mountain dew, lemon juice, and pectin in a large saucepan. Bring to a boil over medium-high heat.
Add sugar and bring back to a rolling boil.
Boil for two minutes, then remove from heat.
Skim off foam and ladle into hot jars.
Process in a hot water bath for seven minutes.
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
I plan on making the jelly with a thermometer in the
Combine juices and pectin. Bring to a boil, stirring constantly. Add sugar.
Mix well and bring to a full rolling boil, stirring for 2 minutes.
Ladle into hot jars.
Yields 3 pints.
Bring juices and sugar to a rolling boil, stirring constantly.
Stir in liquid pectin.
Return to a rolling boil.
Boil hard one minute.
Remove from heat.
Skim foam.
Pour hot into hot jars, leaving 1/4\" headspace.
Wipe rim, place lids and screw bands on fingertip-tight.
Process in boiling water bath for 5 minutes.
Remove from BWB to cool undisturbed for 24 hours.