I recently spent a lovely day with my girlfriends, Cindy and Iesha making Pomegranate Jelly. Extracting the juice from pomegranates isn’t hard, but it does take a considerable amount of time to do it. It’s a pretty labor intensive process, but once you get into your pomegranate seeding zone, it actually goes pretty quickly. We filled Iesha’s kitchen with good conversation and lots of laughter as we worked.
Since we were seeding pomegranates we decided to plow through the entire batch from Iesha’s tree. A recent rainstorm had split them wide open and they needed to be used before they spoiled. It took a while, but we got it done in short order!
We had enough pomegranate seeds to make two batches of jelly. We made this delectable Pomegranate Jelly first. It’s perfect spread on toast, or added to your favorite vinaigrette for a fruity twist on your salad. It’s a lovely sweet treat! It turned out so well we decided to get more adventurous and made a batch of delectably delicious Pomegranate Raspberry Pepper Jelly.
To start, prepare the pomegranate juice.
Break apart the pomegranates by cutting through the skin and pulling them apart. Remove the arils by removing the peel and white membranes so you’re left with just the seeds.
Place arils in a large ziplock bag. Seal the bag squeezing out as much of the excess air as you can. Use a rolling pin and crush the seeds to release their juice.
Strain the juice from the seeds, using a fine mesh strainer. Discard seeds.
Mash the fresh raspberries and set aside.
Prepare canning jars:
Add water to a large stockpot, one that is large enough to hold the jars and completely submerge them in water. Once water comes to a boil, place lids, rings and jars in the boiling water and boil them for 10 minutes.
After 10 minutes, use tongs to remove jars, lids and rings placing them on a dry towel. Use care, items will be very hot.
Good to know: Boiling the jars and lids sterilizes them and ensures there is no bacteria that could contaminate your jelly. Be sure not to touch any of the sterilized surfaces with your hands.
Prepare jelly:
Pour pomegranate juice into a large stock pot.
Add butter, raspberries, red pepper flakes, and salt. Stir to combine all the ingredients. Use an extra large saucepan; contents will bubble up as the mixture cooks.
Bring mixture to a boil over medium high heat and boil for 1 minute. Add Sure Jell, and sugar.
Stir and bring the mixture to a hard boil. Boil, stirring constantly for one minute.
After 1 minute, turn off the heat. Place funnel on jar and ladle pomegranate pepper jelly into prepared jars, leaving about ½ inch head space.
Use a magnetic lid lifter to place a lid on each jar.
Add rings and finger tighten.
Using canning jar tongs, carefully submerge jars in the stockpot of boiling water and cover pot with a lid.
Boil/process jars for 10 minutes.
Use canning jar tongs to remove jars from the pot. Place them on a dry kitchen towel to cool.
TIP: Turn jars upside down after 20 minutes, and then turn them back right side up after 20 minutes while jelly cools. Repeat one more time. This will help keep the raspberry seeds evenly distributed throughout the jar instead of having the seeds all settle to the bottom of the jar.
Listen for popping sound as the jars cool, the pop indicates the jar has sealed.
TIP: If any of the jars don’t seal, store them in the fridge after they have cooled to room temperature and use them within 2 weeks. Properly sealed jars will last in your pantry for up to a year.
This pepper jelly is absolutely delectable served over cream cheese. It’s ruby red color makes it a festive, colorful addition to your holiday table. It’s also makes a wonderful hostess gift. Bring along a jar to your next holiday party, it’s a unique, thoughtful gift and you have bragging rights letting your hostess know you made it yourself. Everyone would love to receive a jar of this delectable jelly.
Thank you Iesha and Cindy. I loved spending time in the kitchen with you learning how to can jelly. I can’t hardly wait to see what our next adventure together will be. I’m so lucky to have you ladies as my friends!
Raspberry Pomegranate Pepper Jelly
Equipment
- 28 qt large canning stock pot
- 7 canning lids, rings, and pint sized glass jars
- canning funnel
- canning jar tongs, to lift cans from boiling water bath
- magnetic lid lifter to lift lids from boiling water
- ladle
Ingredients
- 3½ cups fresh Pomegranate juice, about 5-6 pomegranates
- 1 cup raspberries, mashed
- 1 tsp red pepper flakes
- ¼ tsp salt
- 4½ cups sugar
- 1 tsp butter, to prevent foaming
- 2 oz package Sure Jell fruit pectin
Instructions
Prepare pomegranate juice and raspberries:
- Break apart the pomegranates by cutting through the skin and pulling them apart. Remove the arils by removing the peel and white membranes.
- Place arils in a large ziplock bag. Seal the bag squeezing out as much of the excess air as you can.
- Use a rolling pin and crush the seeds to release their juice.
- Strain the juice from the seeds, using a fine mesh strainer. Discard seeds.
- Mash raspberries and set aside.
Prepare canning jars:
- Add water to a large stockpot, one that is large enough to hold the jars and completely submerge them in water.
- Once water comes to a boil, place lids, rings and jars in the boiling water and boil them for 10 minutes.
- After 10 minutes, use tongs to remove jars, lids and rings placing them on a dry towel. Use care, items will be very hot.
Prepare jelly:
- Pour pomegranate juice into a saucepan, add butter, raspberries, red pepper flakes, and salt. stir to combine all the ingredients. Use a large saucepan, contents will bubble up as the mixture cooks.
- Bring mixture to a boil over medium high heat and boil for 1 minute.
- Add Sure Jell, and sugar.
- Stir and bring the mixture to a hard boil. Boil, stirring constantly for one minute.
- After 1 minute, turn off the heat. Place funnel on jar and ladle pomegranate jelly into prepared jars, leaving about ½ inch head space.
- Use a magnetic lid lifter to place a lid on each jar. Add rings and finger tighten.
- Using canning jar tongs, carefully submerge jars in the stockpot of boiling water and cover pot with a lid.
- Boil/process jars for 10 minutes.
- Use canning jar tongs to remove jars from the pot. Place them on a dry kitchen towel to cool.
- Listen for popping sound as the jars cool, the pop indicates the jar has sealed.
Notes
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