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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pomegranate Pepper Jelly Recipe

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This recipe for Pomegranate Pepper Jelly is from Stapley Pharmacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups total pomegranate juice and jalapeno puree
1/4 cup lemon juice
1 tsp. butter, to reduce foaming
1 pkg. powdered pectin
5 cups white sugar
Directions:
Directions:
Measure pomegranate juice, jalapeno puree, lemon juice and butter in 6 quart pan. Add pectin, stir and place over medium to high heat. Bring to a boil, stirring constantly to prevent scorching. Once it reaches a full rolling boil that cannot be stirred down, add the sugar. Boil hard for 2 minutes. Remove from heat, skim off foam.

Fill hot jars. Wipe rims clean and place lids on top. Screw on rings.

Using the inversion method, turn jars upside down for 5 minutes. Turn over and let stand overnight. If any of the jars don’t seal, put in refrigerator.

Makes 3+ pints.
Personal Notes:
Personal Notes:
If you want to make pomegranate pepper jelly, remove seeds and stems from 9 to 12 jalapeno peppers (depending on heat desired) and puree in food processor. Add enough pomegranate juice to make 4 cups of liquid.

 

 

 

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