This is my pretty pint of pomegranate jelly. I just love the color. But you can't beat the flavor. There is something to be said for all that hard work it takes to make enough juice to make a batch of jelly. You can't help but taste all the love.
What I am about to show you is the basic way to make jelly. Just remember to check the portions of ingredients for the TYPE of jelly you want to make. There is an insert inside each box of pectin. There will be canning instructions and recipes on the insert so not to worry. You can always get on the computer and "search" the type you want to make.
What I am about to show you is the basic way to make jelly. Just remember to check the portions of ingredients for the TYPE of jelly you want to make. There is an insert inside each box of pectin. There will be canning instructions and recipes on the insert so not to worry. You can always get on the computer and "search" the type you want to make.
Here...I have taken a large soup pot, filled it with water, and am putting in a "glug" of apple cider vinegar. The vinegar will help keep the jars from getting a film on them from the water. Set the water on the stove to boil. Add the jars you are planning to use for the jelly into the pot of water. You want to get the jars sterile by boiling for 10 minutes. Usually 8, 1/2 pints, or 4 pints will be enough jars. Now would also be the time to put a small pan with water and the canning lids on to boil. You need to heat up the soft edge so it makes a good seal.
That is when you set everything else up that you will be using. Measure out the sugar...be accurate. Too much sugar will make it not set properly. So will too little. The sugar is for preserving the jelly, the pectin is for the set or thickness of the jelly.
Here is what pectin and the insert look like when you pull them out.
Read this insert carefully. All the instructions will be fresh in your mind and you will know where to look if you have questions. Knowledge is power. You will also need some newspaper or a couple of towels to put on the counter...one beside stove for the jars while you fill them, and one for jars once they have been processed. You will need some tongs to pick things up like jars and jar lids, a funnel to help keep the jelly off the jars, some hot pot holders for handling the hot jars, a bowl and spoon for removing the scum (more of a treat than how it sounds), a ladle for filling jars, a wet wash rag for wiping jars off, and a wooden spoon and a whisk for stirring.
Add the pectin to the cool juice...it could clump if it is hot. I use a whisk to mix it.
I am using my favorite measuring spoons....a gift from my Sis-in-law....all have contributed. This recipe calls for added lemon juice..2 tablespoons. That is when you heat this to boiling.
You see, I have added a tiny bit of butter..it helps with keeping the "scum" from forming. It can be left out if you want.
Once the juice mixture is boiling hard, add the sugar. All at once or slowly, I can't see that it makes a difference. I stir it in with the whisk because it incorporates it better.
When it reaches a point where you can't stir the boil down, time it for one minute, stirring continually. When the timer goes off...turn off the heat and set pot to the side off the heat. If the pot is slightly tilted, it makes it easier to scoop it out.
It is easy to see the scum, here. It is also easy to move the scum around on the top of the jelly. Once it is over to one side, use a spoon to scoop it off in to a bowl.
The foam won't hurt anything ( and tastes good) it just doesn't look pretty. Also, if you put your stuff in the Fair for judging they don't like it.
Take the jars out of the boiling bath and turn them upside down on the newspaper. It drains the water out, while trapping the heat inside. The newspaper soaks up the water.
I am now ladling the hot jelly into the jars using the funnel. I usually do 1 step at a time...like fill the jars, wipe off the edge of jars, put on lids, adjust rings, wipe the jar off of debris, and set beside the hot pot of boiling water, until all the jelly is in the jars and rings and lids in place. Do this very quickly. It needs to be done fast so germs don't get in.
This jar is what I would call appropriately filled. There needs to be about a 1/2 inch of space between the jelly and the lid. When you heat it up in the boiling bath...it pushes the air out and when it cools, it sucks the lid down for a good seal. I just love that sound....that "ping". Makes my heart sing.
Wipe the jars rim off. You want nothing to interfere with the seal.
Set the lids on the jars...adjust for a proper fit.
Twist on rings, tightly and wipe off outside of jars completely. Set to side of boiling water bath to keep warm.
When all the jars are full and lids and rings on properly, add all at once to the boiling bath and process with a lid on for 15 minutes...I do 20 minutes because I live at a high altitude. Take the jars out of bath and set on the other newspaper to cool. Could take an hour to hear the "ping" of the seal. It is suggested to let the jars sit for 24 hours. After they seal, (you can tell by the indented lid), do NOT twist the ring on tighter. It can break the seal and ruin all your work. You can still eat it and store it in fridge...just not store on the shelf.
Hope this helps make you brave enough to try canning. It is a lot of work....not difficult. Keep things clean and hot and you will be OK.
Hope this helps make you brave enough to try canning. It is a lot of work....not difficult. Keep things clean and hot and you will be OK.