Ingredients:
- 4 cups pomegranate juice
- 1/4 cup lemon juice
- 1 package powdered pectin
- 5 cups white cane sugar
Preparation:
- Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates:
- The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.
- The second way to juice a pomegranate is to use a juice press. I have an old fashioned press that I use. I wash the pomegranate and cut it into quarters or halves, depending on how big the pomegranate is. I then crush the sections with a press and strain the juice through a mesh strainer. I have found that this method takes half the time or less of the first method, but the flavor can be a little more bitter because you are squeezing the peel as well.
- Prepare canning jars.
- Seep the clean, empty canning jars in boiling water for several minutes.
- Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.
- Measure pomegranate juice and lemon juice in a 6-quart pan.
- Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching.
- Reach a full rolling boil, that cannot be stirred down, and add sugar.
- Boil hard for exactly 2 minutes.
- Remove from heat.
- Let stand for a minute and skim off foam.
- Fill jars to 1/2" of the top.
- Wipe rims clean.
- Screw on 2-piece lids.
- Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated.
- Place the jelly jars, not touching, on a rack in a tall pot of boiling water.
- The water should cover the top of the jars by at least an inch.
- Boil for 5 minutes and then remove from the water.
- Let the jars cool.
- Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools).
- Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying.
- Lasts about 3 weeks once opened.
First Made:
2012-11-17
2012-11-17
Yield:
6 x 250 ml jars
6 x 250 ml jars