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LOCATION: Recipes >> Preserving >> Pomegranate Jelly 01

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POMEGRANATE JELLY

10 lg. pomegranates
1 pouch (3 oz.) liquid pectin or 1 box (1 3/4 or 2 oz.) dry pectin
2 T. lemon juice
6 cups sugar

To extract juice, cut crowns off pomegranates and score peel of
each in several places. Immerse pomegranates, one at a time, in
cool water in a large bowl; break into sections and separate seeds.
Skim off floating peel and membrane; discard. Drain seeds.

In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 c.
water. Cover and cook until seeds are soft when pressed, about 10
minutes.

Set colander lined with cheesecloth in a bowl. Pour in seeds and
liquid. Tie cloth closed. Wearing rubber gloves, squeeze bag to
extract remaining juice. Measure; you need exactly 4 cups (if
amount is short, add water).

If using liquid pectin, combine pomegranate juice, lemon juice,
and sugar in an 8- to 10-quart kettle; bring to a boil over
medium-high heat. Add liquid pectin and bring to a boil that cannot
be stirred down. Boil, stirring, for exactly 1 minute.

If using dry pectin, combine pomegranate juice, lemon juice, and
pectin. Bring to a boil over medium-high heat. Stir in sugar and
bring to a boil that cannot be stirred down; boil, stirring, exactly
2 minutes.

Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- or
2-cup canning jars. Wipe rims and put hot lids and rings in place.
Set jars on a rack in a deep kettle; add boiling water to cover.
Bring to simmering; simmer 10 minutes. Cool jars on a towel for
2 days. Makes about 7 cups.

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