Home Canned Pomegranate Jelly ~ Holiday Canning ~ Christmas Gifting

[@judydiedrich9937]

Love to see you canning new and different things. That looks delicious and great for gift giving.

[@luv46kdz]

I made this tonight for my 12 jams of Christmas, delicious and beautiful 🥰

[@tomdale1313]

so hot this canning, thxs for sharing...

[@joeyhardin1288]

Thank you. It's jelly season, here in Central Kentucky!

[@suewhalen3919]

I was so excited to see a new video from you! 'tis the season to be canning here in Ontario!

[@vickiarduini5796]

Great video! I am definitely adding this to my make list for Christmas! I've been making jam for decades but never pomegranate. Thanks for such a yummy idea!

[@vickiarduini5796]

Made this today, my store didn't have Pom brand juice, so I used another brand that was all juice, but not as clear. My jelly came out only so-so. Will try again later with the brand you used.

[@cindybrown9281]

Have you ever tried canning jams and jellies with Pomona’s Pectin? You need far less sugar allowing the flavor of the fruit to really come through. I discovered it this past year and it’s awesome!

[@carol-thriftychichousewife6231]

I have not tried Pomona

[@sylviah1234]

Another wonderful video. I will definitely be making this one. Many poms available now in San Diego, CA. However I do have a question? I was given some of the lovely pear shaped persimmons everyone is getting now and I cannot find a water bath recipe anywhere safely giving a recipe to make a small batch. Any suggestions are greatly appreciated as I don't know what to do with these persimmons :/ other than just eat them as they are lovely and soft now.

[@carol-thriftychichousewife6231]

From my research there are no tested guidelines for persimmons…

[@ShellyRockiesG]

I’m at a 6000 ft elevation. I usually add an extra couple minutes to my full rolling boil time in order to get a proper gel. Are there any official guidelines for higher altitudes? Excited to try this recipe! 😊

[@carol-thriftychichousewife6231]

@@ShellyRockiesG yes! Please see the adjustment table in the description box below the video

[@ShellyRockiesG]

Thank you. I wasn’t referring to the processing time. I was referring to the amount of time we need to keep the mixture in a hard boil after the sugar has been added. The standard is 1 minute. At 6000 ft our boiling point is 201°F. I usually add time because it is usually not setting properly after only 1 minute. Is there guidance on how much extra time we need to keep it at the hard boil at higher altitudes? ​@@carol-thriftychichousewife6231

[@Mygraciously]

Hello dear Carol I'm subscribed to you for a while. You mentioned a few times a link to your pressure cooking group and how fun. Can you tell me on Facebook where I can find your group, please? I just signed on to Facebook. I know nothing about this app. Only searching canning groups.

[@carol-thriftychichousewife6231]

Hi, I’m sorry to say that I had to discontinue my group bc I don’t have time to manage it. That you for supporting my channel 😊