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Pomegranate Jelly
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The Glass Pantry, by Georgeanne Brennan

Serves/Makes:3 pints

  • 20 pomegranates
  • 1 package powered pectin (1 3/4 ounces)
  • 5 cups (1175 ml) granulated sugar
  • Cut each pomegranate in half.
  • Put each half in an orange juice extractor and squeeze.
  • Rinse a jelly bag with water, wring it out well and hang the bag over over a bowl.
  • Immediately strain the juice through it. You will need 3-1/2 cups (825 ml) juice.
  • Pour the juice into a stainless steel or other nonreactive saucepan, add the pectin and stir for several minutes to disolve the pectin thoroughly.
  • Place the pan over medium heat and bring to a boil, stirring constantly.
  • Add the sugar and continue to stir constantly until the mixture is at a bubbling, rolling boil.
  • Boil for 2 minutes then begin to test for the jell point. Alternatively insert a jelly thermometer in the mixture. When it reads 220 degrees (100 C.), the jelly is ready.
  • Remove from the heat, skim off and discard any surface foam.
  • Ladle the hot jelly into hot, dry, sterilized jars, filling to within one-half inch of the rims.
  • Seal with a 1/8-inch-thick layer of melted paraffin. Allow that layer to harden, than add a second layer of the same thickness.
  • Using a damp cloth, wipe the rims clean.
  • Cover with lids, aluminum foil, or with wax paper or cotten cloth tightly fastened with twine or a rubber band.
  • Store in a cool dark place. The jelly will keep for up to one year.

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