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.

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.