Saturday, April 8, 2017

Pomegranate Jelly

As part of the Food In Jars Mastery Challenge, I was enticed to make Pomegranate Jelly.  April's challenge is quick pickles and March's was Jelly and since I didn't get around to making Pomegranate jelly I thought better late than never!? Boy was I right because Pomegranate Jelly is my new favorite jelly. It is just SO good!

5 Cups Pomegranate Juice - I used Poms

5 Cups Sugar
2 3.5 oz. Boxes regular, powdered pectin (I used the pectin below - be careful to read the directions - it uses Teaspoons NOT Tablespoons)

1. Prepare you hot water bath canner with your jars. Expect  roughly 6+ cups of jelly. Place lids and rims in a saucepan with hot water and heat.

2. In large pot bring the juice to a boil.

3. Once boiling, sprinkle in the pectin whisk quickly. Add pectin slowly or it  will clump.

4. Bring to a boil once again. When the juice mixture boils again, slowly whisk in the sugar to avoid clumping and temperature dropping

5. Once all of the sugar is added and whisked in, bring the mixture to a full rolling boil  let it boil for 1 minute. This is where the large pot is necessary as the level will rise as the juice foams.

6. After you let it have a good rolling boil,  turn off the heat, let it settle. Test to see if it has gelled enough using a cold spoon.

7. Skim off any foam.

8. Fill hot jars with jelly, leaving 1/4″ head space. Using a damp paper towel, wipe any residue off the rims. Place hot lids and tighten rings onto jars.

9. Process in a boiling hot water bath for 10 minutes. Remove and check out that color!

This beautiful jelly is a welcome addition to this homestead kitchen!


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