Canning and Preserving Recipes
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
- 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.
- 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