SPICE JARS WITH LIDS RECIPES

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POMEGRANATE JELLY RECIPE: HOW TO MAKE IT



Pomegranate Jelly Recipe: How to Make It image

"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. —Tatiana Kushnir, Montara, California

Provided by Taste of Home

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 half-pints.

Number Of Ingredients 3

3-1/2 cups pomegranate juice
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 2 minutes., Remove from the heat; skim off foam. Ladle hot liquid into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 91 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 23g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

EASY MINCEMEAT RECIPE | BBC GOOD FOOD



Easy mincemeat recipe | BBC Good Food image

Make homemade mincemeat for your Christmas bakes. It's a lot easier than you might think, and the recipe can be scaled up or down. This works well as a gift, too

Provided by Benjamina Ebuehi

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield Makes 850g

Number Of Ingredients 11

150g currants
150g sultanas
100g raisins
75g mixed peel
1 lemon, zested and juiced
75g suet (check it’s vegetarian and gluten-free, if needed)
1 small cooking apple, peeled, cored and finely chopped
1½ tsp mixed spice
1 tsp ground cinnamon
200g dark muscovado sugar
100ml brandy

Steps:

  • Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
  • Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it’s cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.

Nutrition Facts : Calories 61 calories, FatContent 1 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 0.2 grams protein, SodiumContent 0.02 milligram of sodium

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