Pomegranate Jelly!

This recipe was just as fast as the Spiced Apple Jelly. An hour at most, from start to finish, and you're done!

GATHER YOUR SUPPLIES

large bowl for measured sugar

wooden spoon for stirring

8 qt. stock pot

1/2 pint preserving jars with lids and bands

pomegranate juice

powdered pectin

granulated sugar

butter, optional

boiling water bath or steamer canner

Recipe:

3-1/2 cups prepared or bottled pomegranate juice

1 box fruit pectin

1/2 tsp. butter, optional

5 cups granulated sugar

7 (8oz.) half pint glass preserving jars

Begin:

Prepare canner and set aside. Heat jars (I put them on a cookie sheet in a low heat oven - 200 degrees). Soften lids by putting them in hot water till ready for use.

Measure sugar in a large bowl; set aside.

In an 8 qt. stock pot, pour pomegranate juice. Gradually stir in pectin. Add up to 1/2 tsp. butter to reduce foaming, if desired (I did. See it?).

Over high heat, bring to a full rolling boil, stirring constantly.

Add entire measure of sugar and dissolve thoroughly. Bring mixture to a full boil again.

Boil hard for 1 minute, stirring constantly.

Remove from heat; skim foam if necessary. I use a napkin to lightly skim the surface of liquid to gather foam to the sides and lift out any foam.

Ladle into hot jars leaving 1/4 inch head space. Wipe rim, set lid on top, twist on band till fintertip tight.

Process in canner 10 minutes.

Remove jars and cool.

This and other home canning recipes can be found at the Ball Canning website.

Spiced Apple Jelly

Fast and simple jelly made from apple juice - a family favorite.

4 cups bottled or canned apple juice

1 package powdered fruit pectin

5-1/2 cups sugar

1/4 teaspoon cinnamon

1/2 teaspoon ground cloves

In a small stock pot, combine juice, spices and pectin; bring to a full boil. Stir in sugar; return to boil; boil for 2 minutes, stirring constantly. Remove from heat; skim off foam.

Ladel into hot jars to within 1/2 inch of jar top. Wipe jar rim, seal, twist on lids. Process in water bath canner 5 minutes, or process in fruit steamer canner 5 minutes. Remove and cool; tighten lids. Best if left to set 12 hours before opening.

Delicious! I love the amber color with little specs of cloves floating around in it.

I love my steamer canner! It's great for making jams, jellies, and bottling fruit, and it's so easy to use. I bought it about 20 years ago, and though it shows wear, still works great. Holds 7 quarts or pints.

Next jelly making venture will be with pomegranate juice!

Blueberry French Toast - side note

I was in a hurry when I wrote the last post about Blueberry French Toast; I was so excited to share the recipe because it was different from other recipes I've tried, and I was on my way out the door. And, to be correct, our daughter, Alisa, made the whole thing for us by herself early yesterday morning for breakfast for the whole family. However, among the many gourmet french toast recipes, my favorite is Stuffed French Toast.
Pretty simple: make regular french toast using texas toast but spread cream cheese between each set of two slices of toast and serve with blueberries and strawberries, and even a slice of orange on the side. Pancake syrup drizzled over the top with powdered sugar sprinkled over the whole thing really makes for a rich, filling breakfast. Your mouth says, "more, more, more!" but your tummy says, "stop, stop, stop!"
I always like hearing about and trying recipes. Any variations on this one that are out there would be great to hear. Please share!

Blueberry French Toast. Outstanding!

I wish I had a picture of this. But since I don't, try to imagine the beauty of it. This recipe was found on the back of a Safeway Texas Toast bread bag and was developed by cookbook author Marlene Sorosky Gray. Our daughter, Alisa, made it for breakfast blueberries and strawberries, and both were a big hit!

Bluberry French Toast Casserole
4 eggs or 1 cup egg substitute
1/2 cup whole or fat free milk
1 teaspoon vanilla extract
7 slices (we used 6) Safeway Texas Toast
4-1/2 cups fresh or frozen blueberries,
not defrosted (about 1-1/2 lbs.)
2/3 cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
powdered sugar for sprinkling on top

In a medium bowl, whisk together eggs, milk, and vanilla. Dip bread into batter; turn to coat both sides. Cut last piece in half to fit and place bread on a rimmed baking sheet. Pour any remaining batter over bread. (If desired, bread may be covered with plastic wrap and refrigerated overnight.)
Place oven rack in top third of oven and preheat to 450 F. Grease a 9x13-inch baking dish. Place blueberries, sugar, cinnamon and cornstarch in dish; stir to mix well. Place bread slices on berries. Bake for 20-25 minutes or until toast is golden and berries are bubbling. Sprinkle with powdered sugar. To serve, use a spatula to remove toast to plates. Spoon blueberries and sauce over toast.
Makes 6-7 servings.
What we did: we used one 9x13 dish each for blueberries and strawberries. We made up the egg mixture and set aside. We mixed the berries and ingredients in a separate bowl and turned onto the 9x13 pan, then, after dipping the bread slices into the egg mixture, we placed them over the berries, then baked, and ate!