Recipe

Pomegranate Jelly Too Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago The gorgeous color of Pomegranate in a simple jelly Prep:15m Cook:35m Servings:80	Deliathecro
	easy

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minitindel

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

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.

Drain and reserve the seeds.

In a 5 to 6-quart kettle on high heat, combine seeds and 1/2 c. water.

Cover and cook until seeds are soft when pressed, about 10 minutes.

Set a colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie the cloth closed.

Wearing rubber gloves, squeeze bag to extract remaining juice.

Measure; you need exactly 4 cups (if amount is short, add water).

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.

Add liquid pectin and bring to a boil that cannot be stirred down. Boil,

stirring, for exactly 1 minute.

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.

Pour hot jelly to within 1/4-inch of rim of hot, sterilized, 1 or 2-cup

canning jars.

Wipe rims and put hot lids and rings in place.

Set jars on a rack in a deep kettle; add boiling water to cover. Bring to simmering; simmer 10 minutes.

Cool jars on a towel for 2 days.

Yield: about 7 cups

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