pomegranate jelly

pomegranate jelly
  • 4 cups pomegranate juice
  • 7 1/2 cups white sugar
  • 2 lemons, juiced
  • 1 (6 fluid ounce) container liquid pectin



  1. Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
  2. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

04/05/2016
pomegranate jelly, Jams and Jellies recipe PT10M PT2H 6 435 calories
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