(Pomegranates make a fabulous jelly. You will need a lot of pomegranates to make this from scratch, but you may substitute store-bought pomegranate juice to take a shortcut. Use 3-1/2 cups of juice with 1/2 cup water.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 10 large pomegranates, peeled, membranes removed, seeds separated and rinsed
- 1 (3 ounces) pouch liquid pectin or 1 box (1-3/4 or 2 ounces) dry pectin
- 2 Tablespoons lemon juice
- 6 cups sugar
Preparation:
Place pomegranate seeds and 1/2 cup water in a heavy, non-reactive stockpot. Cover and cook for 10 minutes until seed sacs are tender to the touch.
Place a colander over a large bowl or pot. Line the colander with an ample double-layer of cheesecloth. Pour in the pomegranate seeds and liquid. Tie up the ends of the cheesecloth into a pouch. Twist and squeeze the bag to extract all the juice (wear rubber gloves so your hands do not get stained). Discard the pouch of seeds. Measure pomegranate juice. You will need 4 cups (add water to make up any difference).
For liquid pectin: Place pomegranate juice, lemon juice, and sugar in a large 10-quart non-reactive stockpot over medium-high heat. Bring to a boil. Add pectin and return to a rolling boil. Continue to boil for 1 minute, stirring constantly.
For dry pectin: Place pomegranate juice, lemon juice, and pectin in a large 10-quart non-reactive stockpot over medium-high heat. Bring to a boil. Stir in sugar and return to a rolling boil. Continue to boil for 2 minutes, stirring constantly until sugar is completely dissolved.
Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings. Place jars on a rack in a large heavy stockpot and cover with boiling water. Heat to a simmer and simmer for 10 minutes. Remove jars and cool on a towel for 2 days before storing.
Yield: about 7 cups
Place a colander over a large bowl or pot. Line the colander with an ample double-layer of cheesecloth. Pour in the pomegranate seeds and liquid. Tie up the ends of the cheesecloth into a pouch. Twist and squeeze the bag to extract all the juice (wear rubber gloves so your hands do not get stained). Discard the pouch of seeds. Measure pomegranate juice. You will need 4 cups (add water to make up any difference).
For liquid pectin: Place pomegranate juice, lemon juice, and sugar in a large 10-quart non-reactive stockpot over medium-high heat. Bring to a boil. Add pectin and return to a rolling boil. Continue to boil for 1 minute, stirring constantly.
For dry pectin: Place pomegranate juice, lemon juice, and pectin in a large 10-quart non-reactive stockpot over medium-high heat. Bring to a boil. Stir in sugar and return to a rolling boil. Continue to boil for 2 minutes, stirring constantly until sugar is completely dissolved.
Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings. Place jars on a rack in a large heavy stockpot and cover with boiling water. Heat to a simmer and simmer for 10 minutes. Remove jars and cool on a towel for 2 days before storing.
Yield: about 7 cups
