Pomegranate Jelly
Ingredients
- 7 ½ cups white sugar
- 4 cups pomegranate juice
- 2 lemons, juiced
- 1 (6 fluid ounce) container liquid pectin
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Instructions
- Inspect eleven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Bring sugar, pomegranate, and lemon juices to a boil in a large stainless steel saucepan over high-high heat; stir in liquid pectin. Bring to a full rolling boil, 30 seconds. Remove from heat and skim off foam.
- Pack pomegranate mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Source
Original recipe: View Original