I need a recipe for palmagrannot Jelly does anyone have it ?

Answer 1

Ingredients
10 large pomegranates
1 (3 ounces) pouch liquid pectin or 1 box (1-3/4 or 2 ounces) dry pectin
2 Tbsp lemon juice
6 cups sugar


Instructions
To extract juice, cut crowns off pomegranates and score peel of each in several places. Immerse pomegranates, one at a time, in cool water in a large bowl; break into sections and separate seeds. Skim off floating peel and membrane; discard. Drain seeds.

In a 5 to 6-quart kettle on high heat, combine seeds and 1/2 c. water. Cover and cook until seeds are soft when pressed, about 10 minutes.

Set colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie cloth closed. Wearing rubber gloves, squeeze bag to extract remaining juice. Measure; you need exactly 4 cups (if amount is short, add water).

If using liquid pectin, combine pomegranate juice, lemon juice and sugar in an 8 to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin and bring to a boil that cannot be stirred down. Boil, stirring, for exactly 1 minute.

If using dry pectin, combine pomegranate juice, lemon juice and pectin. Bring to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot be stirred down; boil, stirring, exactly 2 minutes.

Pour hot jelly to within 1/4-inch of rim of hot, sterilized, 1 or 2-cup canning jars. Wipe rims and put hot lids and rings in place. Set jars on a rack in a deep kettle; add boiling water to cover. Bring to simmering; simmer 10 minutes. Cool jars on a towel for 2 days.

Yield: about 7 cups

Answer 2

G'day mystictigress200,

Thanks for your question.

Pomegranate Jelly
Makes about 6 cups

5 pounds pomegranates (about 16, enough to produce 4 cups pomegranate
juice - it's the 4 cups of juice you have to go by)
1/4 cup strained lemon juice
1 3/4 ounce powdered pectin
4 cups sugar

The first thing to know about working with pomegranates is *do not* under any circumstances let the pomegranate/juice/syrup/what-have-you come
anywhere near metal utensils, bowls, etc. A bad chemical reaction will occur causing the fruit to taste nasty and your jelly to be hopelessly ruined!

Tear pomegranates open and ream the halves on a non-metallic juicer. Strain the reamed plup and juice through a plastic or enameled colander lined with a double layer of rinsed and wrung-out cheese cloth. Strain the juice only into a nonmetallic bowl, letting it drip through slowly without squeezing it to give a clearer color.

(Note: You can squeeze it, and while the taste will be essentially
unchanged, the jelly won't be as pretty or clear. On the other hand, there will be more of it. Some people squeeze to make it go further ; me, I'll take pretty every time. Anyway, you're making the jelly; it's your call.)

In an enameled kettle, combine *4 cups* pomegranate juice (this is the essential measurements as to how much pomegranate), lemon juice, and powdered pectin and stir the mixture until the pectin is dissolved. Bring liquid to a boil over high heat, stirring constantly, and add sugar all at once, still stirring. When the syrup comes to a rolling boil, boil it for exactly one minute. Skim the froth, ladle the jelly into sterilized 1-cup Mason jars and seal the jars with paraffin. Cap with lids.

I have attached sources for your reference.

Enjoy!

Answer 3

I don't see why you couldn't use a recipe for APPLE JELLY that calls for apple juice, and substitue POM juice. Should be a gorgeous color!

Answer 4

got to allrecipes.com and make sure you type in pomegranate jeyy. I hope that helps

Answer 5

I have the recipe,what do i get?(-;

Answer 6

no sorry