Pomegranate Jelly - 60 servings
Preparation: 15 min. Cooking: 5 min. Total: 20 min.
-
2 cups fresh pomegranate juice
-
4 cups sugar
-
1/4 tsp butter
-
1/3 cup liquid Pectin, double the amount for firmer jelly
Add juice to a (5-quart) nonreactive saucepan; stir in sugar. Add butter (helpds reduce foaming). Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute. Remove from heat; skim off any foam. Immediately pour into hot, sterilized canning jars within .125 in. of the top; cover with hot, sterilized lids. Cool, then refrigerate. To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer. Makes about 5 cups.
Courtesy: Pomegranate Council
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 52 Cal |
0.016 g |
13 g |
0.00017 g |
0 g |
13 g |
0.042 mg |
0.11 mg |
Click for more detail
Nutrients
| Calories |
52 Cal |
|
| Fat |
0.016 g |
|
| Carbs |
13 g |
|
| Protein |
0.00017 g |
|
| Fiber |
0 g |
|
| Sugar |
13 g |
|
|
Fats
| Fat |
0.016 g |
|
| Fat, Sat. |
0.01 g |
|
| Fat, Mono. |
0.0041 g |
|
| Fat, Poly. |
0.0006 g |
|
| Cholesterol |
0.042 mg |
|
|
Vitamins
| Choline |
0.0037 mg |
0.00067% |
| Niacin |
8.3e-06 mg |
5.2e-05% |
| Panto. Acid |
2.2e-05 mg |
0.00043% |
| Riboflavin |
0.0025 mg |
0.2% |
| Thiamin |
9.9e-07 mg |
8.2e-05% |
| Vitamin A |
0.49 IU |
0.016% |
| Vitamin B6 |
5.9e-07 mg |
3.7e-05% |
| Vitamin B12 |
3.3e-05 mcg |
0.0014% |
| Vitamin C |
0 mg |
0% |
| Vitamin D |
0.011 IU |
0.0055% |
| Vitamin E |
0.00046 mg |
0.003% |
| Vitamin K |
0.0014 mcg |
0.0011% |
|
Minerals
| Calcium |
0.14 mg |
0.014% |
| Copper |
0 mg |
0% |
| Fluoride |
0.13 mcg |
3.3% |
| Iron |
0.0013 mg |
0.017% |
| Magnesium |
0.00039 mg |
9.4e-05% |
| Manganese |
0 mg |
0% |
| Phosphorus |
0.0047 mg |
0.00068% |
| Potassium |
0.27 mg |
0.0058% |
| Selenium |
0.08 mcg |
0.15% |
| Sodium |
0.11 mg |
0.0076% |
| Zinc |
1.8e-05 mg |
0.00016% |
|
Click for less detail
