Pomegranate Jelly

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Pomegranate Jelly

Recipe Information
Source: The Glass Pantry, by Georgeanne Brennan Serves/Makes:3 pints Ingredients 20 pomegranates 1 package powered pectin (1 3/4 ounces) 5 cups (1175 ml) granulated sugar Preparation 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. Comments

Recipe Information

Serves/Makes:3 pints

Ingredients

Preparation

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.

Comments