pomegranate jelly
- 4 cups pomegranate juice
- 1/4 cup lemon juice
- 1 packet pectin
- 4 cups sugar
Once you remove all the seeds from the pomegranate, blend them in a food processor and then push through a mesh wire strainer to remove the seeds. Add the juice, lemon juice, and pectin in a saucepan and bring to a rolling boil. Keep stirring to avoid scorching. Once you cannot stir the boil down, add the sugar, and keep cooking/stirring while it boils hard for two minutes. Turn off, skim off any foam, and pour into sanitized jars. To sanitize the jars, boil them and the lids (covered in water) for at least 5 minutes. Pour jelly into jars, screw lids on tight and refrigerate. Note: these are not shelf stable at this point... if you want to actually "can" the jelly and make it shelf stable, you will need to place the jars in a large pot, cover with water, make sure they are not resting on the bottom of the pot - you will need a canning rack for this - and then boil for 5 minutes.
