LOCATION: Recipes >> Preserving >> Pomegranate Jelly 04
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Pomegranate Jelly 04
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Pomegranate Jelly
3 1/2 c pomegranate juice
1/4 c lemon juice
1 pkg powdered pectin (2 oz)
4 1/2 c sugar
Prepare 3 pint-sized canning jars, as per normal canning procedures.
In a large kettle, combine the pomegranate juice, lemon juice, and
pectin. Over high heat, bring to a rolling boil, stirring constantly.
Add the
sugar and stir to blend; bring to a second rolling boil; then boil
exactly 2 minutes. Remove jelly from heat immediately when time
is up. Let stand a minute to allow foam to form; then carefully
remove the foam. Pour hot jelly quickly into hot jars, filling
jars to within about 1/8-inch of tops. Carefully wipe off rim of
jar. Put lid on each jar as it is filled, screwing band on as
tightly as you comfortably can. Cool jars away from drafts on a
towel. Makes 3 pints.
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