Tuesday, November 8, 2011

Pomegranate Jelly


5 cups pomegranate juice
1/4 cup lemon juice
1 1/4 package powdered pectin
7 cups white cane sugar

1- Make the Juice. 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 so that the seeds are broken up. Place a mesh strainer (I actually placed cheesecloth inside a plastic 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.

*This is a good stopping point if you are tired or short on time. The juice will keep in the refrigerator or freezer for a few days, until you are ready to make the jelly.

*If this is your first time water-bath canning, you may want to watch the YouTube clip below before you start. It is very helpful.

2- Prepare canning jars. Seep the clean, empty canning jars in boiling water (the video says not to bring the water to a boil, but I do) for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.

3- 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.

4- Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.

5- Finish canning. Place jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by one to two inches. Boil for 5 to 15 minutes, depending on your altitude, then remove from the water and let jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools). Let the jars sit overnight. Jars will keep on the shelf, but need to be refrigerated once they are opened.

Yield - 8-9 half pints.

1 comment:

Lizbeth said...

OMG, 7 cups of sugar?!? I can do that. :)

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