GRANDMA'S POMEGRANATE JELLY
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- 8 to 10
- fully ripen pomegranates
- 1 pkg
- fruit pectin, powdered or liquid
- 1/4 c
- lemon juice
- jelly bag or cheese cloth
- 4 1/2 c
- prepared jelly glasses
1Peel, separate and crush or run through the food mill the edible portion of 8 to 10 fully ripe pomegranates. Do not remove seeds.
2Simmer in saucepan with a small amount of water until seeds loosen, about 10 minutes.
3Place in a jelly bag and squeeze out juice or strain through 8 to 10 thicknesses of cheesecloth. Obtain 3 1/4 cups juice.
4Add pectin to juice and heat to boiling in a quart size saucepan. When it comes to a boil, put in sugar. Then bring to a fully rolling boil and boil for exactly 4 minutes.
5Remove from the fire. Stir and skim for 5 minutes while jelly cools slightly.
6Pour into prepared jelly glasses. Seal with paraffin.