Pomegranate Jelly
Adapted from Martha Stewart [1]
Ingredients
- 4 cups store-bought pomegranate juice
2 tablespoons fresh lemon juice
6 cups sugar
1 1/2 pouches liquid pectin (3 ounces each; 1/2 cup plus 1 tablespoon)
Directions
- Put pomegranate juice, lemon juice, and sugar into a large stockpot. Bring to a rolling boil.
- Add liquid pectin; return to a rolling boil, and cook 1 minute.
- Immediately transfer jelly to jars.
- Set jars over an ice-water bath to cool, then transfer to refrigerator.
Makes 7 cups. Jelly will keep refrigerated for up to a month.
Information
- Category
- Condiments/Sauces, Jellies/Jams
- Cuisine
- North American