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Pomegranate Jelly

  • 10 lg. pomegranates
  • 1 pouch (3 oz.) liquid pectin or 1 box (1 3/4 or 2 oz.) dry pectin
  • 2 T. lemon juice
  • 6 cups sugar

To extract juice, cut crowns off pomegranates and score peel of each in several places. Immerse pomegranates, one at a time, in cool water in a large bowl; break into sections and separate seeds. Skim off floating peel and membrane; discard. Drain seeds. In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 c. water. Cover and cook until seeds are soft when pressed, about 10 minutes. Set colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie cloth closed. Wearing rubber gloves, squeeze bag to extract remaining juice. Measure; you need exactly 4 cups (if amount is short, add water). If using liquid pectin, combine pomegranate juice, lemon juice, and sugar in an 8- to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin and bring to a boil that cannot be stirred down. Boil, stirring, for exactly 1 minute. If using dry pectin, combine pomegranate juice, lemon juice, and pectin. Bring to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot be stirred down; boil, stirring, exactly 2 minutes. Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- or 2-cup canning jars. Wipe rims and put hot lids and rings in place. Set jars on a rack in a deep kettle; add boiling water to cover. Bring to simmering; simmer 10 minutes. Cool jars on a towel for 2 days. Makes about 7 cups.

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