grandma's pomegranate jelly

Name: GRANDMA'S POMEGRANATE JELLY
Prep time: 15 min
Cuisine: Southwestern
Ingredients: 8 to 10 - fully ripen pomegranates; 1 package(s) fruit pectin, powdered or liquid; 1/4 cup(s) lemon juice; - jelly bag or cheese cloth; 4 1/2 cup(s) sugar; 9 - prepared jelly glasses

(3 RATINGS)

161 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Sep 29, 2011

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.

Rate

prep time 15 Min

cook time

method Canning/Preserving

yield

Ingredients

8 to 10 - fully ripen pomegranates
1 package fruit pectin, powdered or liquid
1/4 cup lemon juice
- jelly bag or cheese cloth
4 1/2 cups sugar
9 - prepared jelly glasses

How To Make grandma's pomegranate jelly

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.

Step 2

Simmer in saucepan with a small amount of water until seeds loosen, about 10 minutes.
Step 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.
Step 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.
Step 5

Remove from the fire. Stir and skim for 5 minutes while jelly cools slightly.
Step 6

Pour into prepared jelly glasses. Seal with paraffin.
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