Saturday, May 28, 2011

Pomegranate Jelly

4 c. bottled pomegranate juice
4 Tbsp. fresh lemon juice
6 c. sugar
3 oz. commercial liquid pectin

Combine the pomegranate juice, lemon juice, and sugar in a deep saucepan or stockpot. Bring to a full boil, stirring. Pour in the pectin and bring to a boil again for 1 minute, stirring. Immediately remove from the heat and skim off foam. Ladle into hot sterilized jars. Wipe the rims clean with a damp towel. Seal with new lids and metal rings. Process in a hot water bath for 15 minutes. Remove, cool, check seals, label, and store in a cool dry place.

Yield: about 7 half-pint jars

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