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Pomegranate Jelly |
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Serves: 5 Print this Recipe10 large pomegranate Water 2 tablespoons lemon juice 6 cups sugar 1 box dry pectin Combine pomegranate seeds in kettle and cook until soft. Set a colander lined with cheese cloth into a bowl; pour in seeds and liquid; tie closed. With rubber gloves squeeze juice through cheese cloth. Four cups of liquid are needed; add water if necessary. Combine juice with lemon juice, sugar, and dry pectin. Boil, stirring for 2 minutes. Pour hot jelly into canning jars. Place on rack in kettle and cover with hot water. Bring to simmer for 10 minutes; cool. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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