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Preserving Method: Water-Bath-Canning
Makes about 6 (8 oz) half pint jars
Rich in antioxidants and bold flavor, pomegranates are an excellent fruit to make jelly. Serve this with both sweet and savory meals.
Quick Tip: To juice pomegranates, roll room-temperature fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve set over a bowl, use a sharp knife to cut out blossom end (crown), including the pith. Juice will begin to spurt out as soon as you puncture the skin. Using your hands, squeeze juice and seeds into sieve. Open the fruit and using a small spoon scrape remaining seeds into sieve. Use the back of a large spoon to press out any remaining juice from seeds. Measure 3-1/2 cups juice.
Note: Wear rubber gloves to keep your hands from being stained.
Photo Credit: @wholefully