Pomegranate
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Pomegranate Jelly with Ginger

2 cups fresh pomegranate juice

4 cups sugar

1 tablespoon finely shredded fresh ginger root

¼ teaspoon butter

1 to 2 pouches (3 oz. each) liquid pectin* (see important note below)

 

 

Before cooking, add 1 tablespoon finely shredded fresh ginger root to the pomegranate juice. Add the juice mixture to a 5 quart nonreactive saucepan, and stir in sugar. Add butter (helps reduce foaming). Stirring constantly, bring the mixture to a full boil over high heat. Quickly stir in the pectin. Return it to a full boil, and boil for exactly 1 minute.


Remove from heat, and skim off any foam. Immediately pour it into hot, sterilized canning jars within 1/8 inch of the top, and cover with hot, sterilized lids. Cool, then refrigerate. To make the jelly shelf-stable, process filled canning jars according to instructions from the jar manufacturer.

 

 

Makes 5 cups.

 

*One pouch of liquid pectin makes a softer jelly, while two bags of liquid pectin makes a firmer jelly similar to the purchased product.

Last Updated Wednesday, August 23, 2017 - 10:30 AM.