Jams & Jellies

Pomegranate Jelly

Jams & Jellies

Pomegranate Jelly

Rich in antioxidants and bold flavor, pomegranates are an excellent fruit to make jelly. Serve this with both sweet and savory meals.

Makes:

6 Half Pint Jars (8oz)

Prep:

20 Minutes

Processing Time:

10 Minutes


INGREDIENTS

3-1/2 cups prepared or bottled pomegranate juice (about 7 to 10 large or 2 16-oz bottles)

6 Tbsp Ball®RealFruit™ Classic Pectin

1/2 tsp butter or margarine, optional

5 cups sugar


DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, TIME TO COOK!

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Place pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

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Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

NEXT, LET'S CAN IT!

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Ladle hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place the jar in the boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

HAPPY CANNING!