Pomegranate Jelly Too Recipe

How to make it

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• 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