Pomegranate Jelly Recipe #331625
This is scrumptious. It works well with pork, turkey and chicken. Also goes well on toast, bagels, biscuits, etc. I use the actual POM brand of juice. I tried a cheaper juice, and the jelly did not taste the greatest.
by Mrs. Wright
25 min | 25 min prep
SERVES 20 , 2 pints
- 4 cups pomegranate juice
- 7 1/2 cups white sugar
- 2 lemons, juiced
- 6 ounces liquid pectin
- Combine pomegranate juice and lemon juice with sugar in a large pan. Bring to a boil over high heat and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, skim off foam.
- Ladle into hot jars within 1/4 inch of the top. Seal and process in a boiling water bath for 5 minutes.
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5 stars