This unusual pomegranate jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
44 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 2
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Step 3
Inspect eleven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
Step 4
Bring sugar, pomegranate, and lemon juices to a boil in a large stainless steel saucepan over high-high heat; stir in liquid pectin. Bring to a full rolling boil, 30 seconds. Remove from heat and skim off foam.
Step 5
Pack pomegranate mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
