Recipe

Pomegranate Jelly Too Recipe


Pomegranate Jelly Too Recipe
The gorgeous color of Pomegranate in a simple jelly

Deliathecro

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Ingredients
  • 10 large pomegranates
  • 1 (3 ounce) pouch liquid pectin or 1 box (1-3/4 or 2 ounces) dry pectin
  • 2 Tbsp lemon juice
  • 6 cups sugar

Directions
  1. To extract juice, cut crowns off pomegranates and score peel of each in several places. Immerse pomegranates, one at a time, in cool water in a large bowl; break into sections and separate seeds. Skim off floating peel and membrane; discard.
  2. Drain and reserve the seeds.
  3. In a 5 to 6-quart kettle on high heat, combine seeds and 1/2 c. water.
  4. Cover and cook until seeds are soft when pressed, about 10 minutes.
  5. Set a colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie the cloth closed.
  6. Wearing rubber gloves, squeeze bag to extract remaining juice.
  7. Measure; you need exactly 4 cups (if amount is short, add water).
  8. If you're using liquid pectin, combine pomegranate juice, lemon juice and sugar in an 8 to 10-quart kettle; bring to a boil over medium-high heat.
  9. Add liquid pectin and bring to a boil that cannot be stirred down. Boil,
  10. stirring, for exactly 1 minute.
  11. If you're using dry pectin, combine pomegranate juice, lemon juice and pectin. Bring to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot be stirred down; boil, stirring, exactly 2 minutes.
  12. Pour hot jelly to within 1/4-inch of rim of hot, sterilized, 1 or 2-cup
  13. canning jars.
  14. Wipe rims and put hot lids and rings in place.
  15. Set jars on a rack in a deep kettle; add boiling water to cover. Bring to simmering; simmer 10 minutes.
  16. Cool jars on a towel for 2 days.
  17. Yield: about 7 cups

Recent Gawkers
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Comments


Nice one


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