- 4 cups pomegranate juice
- 1/4 cup lemon juice
- 1 package powdered pectin
- 5 cups white cane sugar
You'll also need:
- 6-7 half pint canning jars
1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.
2 Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.
3 Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.
4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.
5 Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated. Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 10 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jars cool). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.Yield - 6-7 cups.
This is straight from Simply Recipes.