Pomegranate Jelly

Title:
Pomegranate Jelly

Yield:
11 Servings

Categories:
Jelly,
Canning




Ingredients:





 3 1/2 c  Pomegranate juice


   1/2 c  Lemon juice


 7 1/2 c  Sugar


   1/2    Bottle liquid pectin






 To prepare juice, separate and crush ed- ible portions of 10 to 12 fully


 ripe fruits. Do not remove seeds. Place fruit in dampened jelly cloth or


 bag and squeeze out juice. Small amount of water may be added, if needed,


 to obtain the required amount of juice. Measure sugar and juice into a


 large saucepan and mix. Bring to a boil over high heat, and at once add


 pectin, stirring con- stantly Bring to a full rolling boil (one that cannot


 be stirred down) and boil for 1/2 minute. Remove from fire, skim, and pour


 quickly into sterile glasses. Add paraffin. Yields 11 6-ounce glasses.


 (Note: If desired, pomegranates may be cut in half and the juice extracted


 on an orange- juice squeezer. Jelly made this way will not be as clear as


 that put through a jelly bag.)


 


 Recipe by: Arizona Magazine 10/94


 


 Posted to MC-Recipe Digest V1 #987 by Walt Gray 
on


 Jan 06, 1998