- 8
Ingredients
- 4 cups prepared juice(buy 6 large fully ripe pomegranates)
- 7 1/2 cups sugar, measured into separate bowl
- 1/2 tsp. butter or margarine
- 2 pouches CERTO Fruit Pectin
Preparation
Step 1
1.Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
2.Cut each pomegranate in half horizontally. Place halves in had orange juice press or fruit juice reamer and press out juice. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6 or 8 qt. saucepot.
3.Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover, bring water to gently boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back,lids are not sealed and refrigeration is necessary.)
At altitudes above 1,000 feet, increase processing time as indicated: 1001 to 300 feet increae processingtimeby 5 minutes.