Canning and Preserving Recipes

Pomegranate Jelly

Pomegranate Jelly

Yield: about 11 *8 ounce) glasses

Ingredients

  • 4 cups pomegranate juice
  • Lemon juice (2 to 4 tablespoons, depending on the juice’s sweetness)
  • 7 1/2 cups granulated sugar
  • 1 bottle liquid pectin

Instructions

  1. Combine the pomegranate and lemon juice with sugar into a large saucepan, then mix. Bring it to a boil over high heat, and at once add liquid pectin, stirring constantly. Bring it to a full, rolling boil, and boil hard for exactly 1/2 minute.
  2. Remove from heat, skim, and pour into hot, sterilized jars. Seal. If jelly glasses are used, paraffin the hot jelly at once.

Attribution

Recipe and photo used with permission from: Pomegranate Council



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