GRANDMA'S POMEGRANATE JELLY

Eddie Jordan

By
@EDWARDCARL

Pomegranates is one of my favorite fruits my sister and I used to eat them all the time when in season. we called them blood apple. Grandma made this every year and was a treat to look forward to I can taste it just writing about it. THANK YOU Grandma Russell.


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Prep:

15 Min

Method:

Canning/Preserving

Ingredients

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
sugar
9
prepared jelly glasses

Directions Step-By-Step

1
Peel, separate and crush or run through the food mill the edible portion of 8 to 10 fully ripe pomegranates. Do not remove seeds.
2
Simmer in saucepan with a small amount of water until seeds loosen, about 10 minutes.
3
Place in a jelly bag and squeeze out juice or strain through 8 to 10 thicknesses of cheesecloth. Obtain 3 1/4 cups juice.
4
Add 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.
5
Remove from the fire. Stir and skim for 5 minutes while jelly cools slightly.
6
Pour into prepared jelly glasses. Seal with paraffin.

About this Recipe

Course/Dish: Spreads, Jams & Jellies
Main Ingredient: Fruit
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy
Hashtag: #homemade