Sweet Baked Life

my sweet journey through life…


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Pomegranate Jelly

Pure sweetness in a jar! Top your favorite toast, muffin or biscuit with this Pomegranate Jelly and you’ll smile with delight the whole day through!

PomJelly-1

If you’ve got the winter blues, one taste of this incredible jelly will immediately chase the clouds away and bring a little sunshine to your gloomy day!

This beautiful and tasty jelly only takes a few ingredients, a bit of canning know-how and of course your love for sweets. My friend Linda is a super canner and is always bringing something to the office to tempt everyone!

As you may recall, she also brought me the scrumptious Jalapeno Pepper Jelly – which was both sweet and hot.

This time it’s red, delicious and pure sweetness. If you like pomegranates, you will love this jelly. As a matter of fact, I quickly went through my first jar and was given another to smother on my favorite muffins for breakfast. In my mind, a great way to start the day!

Now, I am not a canner — but if you are, this lip-smacking, vibrant jelly would be a delightful gift to give to family, friends or co-workers during the holidays!

PomJelly

Pomegranate Jelly
(recipe adapted from Linda)

5 cups fresh 100% pure pomegranate juice
8 cups granulated sugar
2 lemons, juiced
8 oz. Certo liquid pectin (2-1/2 pouches)
12 – 8 oz. (1/2 pint) jars, sterilized and hot

Combine pomegranate juice, lemon juice and sugar in a large, stainless steel saucepan. Bring to boil over high heat. Stir in the liquid pectin. Bring to a full rolling boil, and continue to boil for exactly 3 minutes. Remove from heat, and skim off foam.

Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal and process in a boiling water canner for 5 minutes. Remove jars from water and let cool completely. Once opened, store in the refrigerator for up to 1 month.

Note from Linda: If you are making your own pomegranate juice, be sure to process and strain throughly to remove any seeds and pith or your jelly could be cloudy in color and bitter to the taste.

So there you go, fresh Pomegranate Jelly — pure and simple!

Sheila


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Easy Caramel Sauce

Are you craving something sinfully rich, hot and delicious to pour generously over your lonely bowl of ice cream? If so, get ready for this super quick and devilishly good Easy Caramel Sauce. And be warned, it will be gone before you know it – so be sure to make a double batch!

Easy Caramel Sauce

Really, nothing is easier and nothing tastes better than homemade caramel sauce. Yes, I love caramel and can smother it pretty much over any dessert! I was super surprised and delighted to learn how easy this addicting stuff is to make! And believe me, once you make it, you will never buy it at the store again!

This lip-smacking sauce will bring new life to your favorite bowl of ice cream — I especially love to pour mine over smooth vanilla ice cream. I love the texture combination of the cool, creamy frozen ice cream downed in the rich decadent hot sauce. What kind of stuff do you like your caramel sauce on?

Yes, I prefer my caramel heated, what about you? But it does not matter, hot or cold it’s still amazingly good and satisfying.

So with only 5 ingredients and just about 5 minutes you will be able create a sensational caramel sauce that will impress your family and friends alike.

Just gather some butter, brown sugar, heavy cream, vanilla and salt, and no thermometer needed, you’ll have a hot topping that will make your desserts smile. Ok, and your heart and tummy too!

As this cooks on your stove top your home will be filled with a sweet aroma and once the sauce is done, you’ll be tempted to take a spoonful…but be careful, this caramel sauce will be hot!

Easy Caramel Suace

Easy Caramel Sauce

1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Pinch of coarse salt

Over medium heat, add the sugar, heavy cream, butter and salt to a medium saucepan. Whisk occasionally while it cooks and becomes thick (about 4 minutes). Slowly stir in the vanilla and let it cook for about 1 more minute. Remove from head and let cool slightly. Pour into a jar. Use immediately or cool completely then store in the refrigerator until ready to use. When ready to use, heat in microwave. You can serve at room temperature or warm.

Easy Caramel Sauce

Come on now, give your ice cream some lovin’ with this deliciously Easy Caramel Sauce!
Sheila

 

{recipe adapted from Pretty.Simple.Sweet.}