Pomegranate Jelly

Pomegranate Jelly/Certo Liquid

Recipe By: Sunset Home Canning book
Yield: 7 half-pint jars
Preparation Time: 0:00

Amount Measure Ingredient Preparation Method
3 1/2 cups pomegranate juice
2 tablespoons lemon juice
6 cups sugar
1 pouch Certo liquid pectin (3 oz.)

In heavy-bottomed 8-10 quart pan , mix pomegranate juice, lemon juice and sugar. Bring to full rolling boil over medium-high heat, stirring
constantly. Stir in pectin all at once. Return to a full rolling boil
and boil hard for 1 minute. Remove from heat and skim any foam.

Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4"
headspace. Wipe rim and threads clean and seal with two-piece lids and bands. Process in boiling water bath for 5 minutes.
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Notes: This assumes you already have prepared pomegranate juice.
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-Barb
"Always in a jam. Never in a stew. Sometimes in a pickle."

Source:

Melba's Jammin' (Schaller_Barb@htc.honeywell.com)

rec.food.preserving