Crimson Pomegranate Jelly Recipe

  • 4 - 6 Pomegranate (fresh or store bought)
  • 1/4 cup Pomegranate Arils (From 1 pomegranate)
  • 2 tablespoons Lemon Juice
  • 1 box Pectin
  • 4 cups Sugar (measured and set aside)
Score Pomegranate and place in a bowl of water, break open pomegranate under water to free the (seed sacs) arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Using a sieve separate membrane and arils into separate bowls. Taking 1/4 cup of the arils from the bowl and set aside. (you can refrigerate or freeze unused arils for use at another time).

+++Preparing fresh pomegranate juice.+++

Cut (4 - 6) pomegranates in half and juice them. Pour mixture through cheese cloth or sieve and set aside. In a large saucepan combined pomegranate juice, lemon juice, and pectin, stirring until sugar is completely dissolved. Bring to a boil over high heat, Add sugar all at one time, stirring until sugar is dissolved completely. Bring to a full boil and boil hard for (1) minute. Skim off foam with a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4" head space. Sprinkle arils over top of each jar. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool.

Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.

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