Thursday, August 13, 2009

Pomegranate Jelly!

This recipe was just as fast as the Spiced Apple Jelly. An hour at most, from start to finish, and you're done!
large bowl for measured sugar
wooden spoon for stirring
8 qt. stock pot
1/2 pint preserving jars with lids and bands
pomegranate juice
powdered pectin
granulated sugar
butter, optional
boiling water bath or steamer canner
3-1/2 cups prepared or bottled pomegranate juice
1 box fruit pectin
1/2 tsp. butter, optional
5 cups granulated sugar
7 (8oz.) half pint glass preserving jars
Prepare canner and set aside. Heat jars (I put them on a cookie sheet in a low heat oven - 200 degrees). Soften lids by putting them in hot water till ready for use.
Measure sugar in a large bowl; set aside.
In an 8 qt. stock pot, pour pomegranate juice. Gradually stir in pectin. Add up to 1/2 tsp. butter to reduce foaming, if desired (I did. See it?).

Over high heat, bring to a full rolling boil, stirring constantly.

Add entire measure of sugar and dissolve thoroughly. Bring mixture to a full boil again.

Boil hard for 1 minute, stirring constantly.

Remove from heat; skim foam if necessary. I use a napkin to lightly skim the surface of liquid to gather foam to the sides and lift out any foam.

Ladle into hot jars leaving 1/4 inch head space. Wipe rim, set lid on top, twist on band till fintertip tight.
Process in canner 10 minutes.
Remove jars and cool.

This and other home canning recipes can be found at the Ball Canning website.