Pomegranate Jelly recipe

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Ingredients

4 cups pomegranate juice
7 ½ cups white sugar
2 lemons, juiced
1 (6 fluid ounce) container liquid pectin

Nutrition Info

43.8 calories
carbohydrate: 11.6 g
cholesterol: : -
fat: : -
fiber: 0.1 g
protein: : -
saturatedFat: : -
servingSize: -
sodium: 0.1 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.

  2. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

Recipe Yield

11 - 8 ounce glasses

Recipe Note

This unusual 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!

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