The Charmed Kitchen

Pomegranate Jelly

I had a bottle of pomegranate juice that I hadn’t used. Decided to turn it into jelly. Haven’t canned anything in a couple of months so it was fun. Of course I didn’t think about the fact that I am out of bread. Going to bake some now so I’ll be able to enjoy my pomegranate jelly on toast for breakfast. 🙂

Pomegranate Jelly

5 c. pomegranate juice

1/4 c. lemon juice

1 box powdered pectin

5 c. granulated sugar

6-7 jelly jars with lids

 Prepare canning jars. Wash jars in hot soapy water. Rinse well and keep warm until ready to use. Prepare lids according to package directions.  Get a large pot of water boiling for processing the jelly. Measure pomegranate juice and lemon juice into a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Cook until mixture reaches a full rolling boil, that cannot be stirred down, and add sugar. Return to a boil and boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam. Ladle hot jelly into jars to 1/2″ of the top. Wipe rims clean. Screw on 2-piece lids.  Place the jelly jars, not touching, on a rack in pot of boiling water. If you don’t have a rack for the bottom of the pot place a towel in the pot just before putting in the jars. The jars cannot sit directly on the bottom of the pot.  The water should cover the top of the jars by at least an inch. Cover pot and start timing when water returns to a boil.  Boil for 10 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you’ll hear a popping noise as the jelly cools). Yield – 6-7 cups.

* source – Ball canning recipe but I added the lemon juice to hold the color better.