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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
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For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars. To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. Ingredients:
3-1/2 cups pomegranate juice |
1 package (1-3/4 ounces) powdered fruit pectin |
5 cups sugar |
Directions:
1. In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
2. Remove from the heat; skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.
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