Food & Drink

Pomegranate jelly

4 cup pomegranate juice

1 (6 fluid oz.) container liquid pectin

7-1/2 cup white sugar

6 to 7 sterilized 8-oz. canning jars

Makes enough for 6 to 7 (8-oz.) jars.

Combine pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

Fill jars to 1/2-inch of the top. Wipe rims clean. Screw on 2-piece lids.

You can refrigerate these immediately, or water-bathe them for unrefrigerated shelf life.

For water bath: Place the filled jelly jars, not touching, on a rack in a tall pot of boiling water that covers the top of the jars by at least an inch. Boil for 5 minutes and then remove from the water.

Let the jars cool. Check seals, the lids should be sucked down (you’ll hear a popping noise as the jelly cools).

Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.

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