Recipe updated by James Collier + K.C. Cornwell
(SEO: Pomegranate Jelly)
This simple recipe for pomegranate jelly uses fresh California pomegranate juice, sugar, liquid
pectin and a bit of lemon juice – which is optional but encouraged. The deep pink pomegranate
jelly will be the highlight of your morning, and may make you a toast-for-dinner fan too.
Yield: 1- 8 ounce jars
Cook time: 10 minutes
Ingredients
4 cups pomegranate juice
2 TBSP lemon juice (optional)
6 1/2 cups sugar
6 ounces liquid pectin
Instructions
Prepare jars for canning.
Combine the pomegranate and lemon juice with sugar into a large, deep saucepan, stirring to
combine. Bring it to a boil over high heat, and at once add liquid pectin, stirring constantly.
Bring the pomegranate jelly mixture to a full, rolling boil, and boil hard for exactly 30 seconds
(do not exceed 1 minute). Remove from the heat, skim foam from the top, and pour the jelly into
hot, sterilized jars.
Seal using preferred method.
NOTE:
If jelly glasses are used, paraffin the hot jelly at once.