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Pomegranate Jelly

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Ingredients

  • 3 1/2 cups pomegranate juice, fresh or frozen, thawed
  • 1/4 cup lemon juice
  • 1 package ( 2 ounce') powder pectin
  • 4 1/2 cups sugar

Details

Preparation

Step 1

Sterilize regular jars or jelly jars (3 pints or equivalent) with lids in boiling water for at least 15 minutes. Just before filling, drain jars by inverting them on a clean cloth. Scald lids and bands in boiling water.
In a large kettle combine the pomegranate juice, lemon juice and peetin. Over high heat bring to rolling boil, stirring constantly. Add the sugar and stir to blend; bring to a second rolling boil, then boil exactlly 2 minutes. Skim off foam and ladle jelly into sterilized jars to within 1/8 inch of the top. Wipe jar rim clean with damp cloth. Place lid and hand on each jar, tightening band with your hand . Invert jar for 30 seconds, cool. When cool, check jars for good seal Makes about 3 pints To use the 1 3/4-ounce package of powder pectin, follow above recipe but only boil 1 minutes.

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