Pomegranate Jelly

By kayjayjohnson

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Ingredients

3-1/2 cups pomegranate juice
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Details

Servings 48
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.