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Raspberry Pomegranate Pepper Jelly

Barbara
Ruby red sweetness with a touch of heat, perfect served over cream cheese. This jelly is the perfect addition to your holiday table.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Cool Time 8 hours
Total Time 9 hours 30 minutes
Course canning, Condiment, jelly
Cuisine American
Servings 7 pints

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

2½ cups of seeds will produce about 1 cup of juice.
Keyword Pomegranate, raspberries, red pepper flakes