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Pomegranate Jelly

  • 3 1/2 cups prepared juice
  • 1 pkg pectin
  • 5 cups sugar

To prepare the juice, wash the fruit. Submerge in water and soak for 15 min. Break apart under water and separate seeds from membranes. Seeds will sink to bottom while membranes/skins will float. Scoop seeds and extract juice. To extract juice, use fully ripe fruit for best flavor. Place in pot, heat then use various methods to squeeze juice. Cheesecloth or jelly bag and squeeze out juice. Press with potato masher, or whatever you can figure out. Measure 3 1/2 cups juice into 6 qt pot. Add pectin. stir and dissolve thoroughly. Place mixture over high heat, bring to boil stirring constantly to avoid scorching. Add sugar and mix well. Continue stirring and bring to full rolling boil. Boil hard for exactly 2 minutes. (You can prevent excessive foam by adding 1/4 t. of butter or margarine. I didnt have this problem). Stir constantly. Remove from heat. Skim foam and pour into sterilized containers. Allow 1/8 inch head space. Cover with 2 piece metal lids. Process in water bath for 5 minutes (1/2 pint jars)

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