|
Recipe for Pomegranate Jelly
From Quick & Delicious Canning, Pickling and Preserving by Johna Blinn 1987
Ruby's Pomegranate Jelly Makes 11 eight-ounce glasses
12 large pomegranates, washed water 2 to 4 tablespoons fresh lemon juice 7 1/2 cups sugar 1 bottle (6 ounces) liquid fruit pectin 1. Cut fruit into pieces; mash with a wooden spoon to extract juice. 2. Put fruit in a jelly bag; squeeze out juice. 3. Measure juice, adding enough water to make 1 quart 4. Add lemon juice and sugar to liquid in a large saucepan; bring to a boil over high heat, stirring constantly. 5. Add pectin; bring mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. 6. Remove from heat; skim and pour into hot sterilized jelly glasses.
So at this point I say adjust lids and bwb for about 10-15 minutes lol Katie
Katie
|
|