Pomegranate Jelly

Cook Time: 25 minutes

Prep Time: twenty minutes

Total Time: 45 minutes

Ingredients:

Place pomegranate seeds and 1/2 cup water in a heavy, non-reactive stockpot. Cover and cook for ten minutes until seed sacs are tender to the touch.

ten giant pomegranates, peeled, membranes removed, seeds separated and rinsed
one (three ounces) pouch liquid pectin or one box (1-3/4 or two ounces) dry pectin
two Tablespoons lemon juice
6 cups sugar

Preparation:

For liquid pectin: Place pomegranate juice, lemon juice, and sugar in a giant 10-quart non-reactive stockpot over medium-high heat. Bring to a boil. Add pectin and return to a rolling boil. Continue to boil for one minute, stirring constantly.

Place a colander over a giant bowl or pot. Line the colander with an ample double-layer of cheesecloth. Pour in the pomegranate seeds and liquid. Tie up the ends of the cheesecloth in to a pouch. Twist and squeeze the bag to extract all the juice (wear rubber gloves so your hands do not get stained). Discard the pouch of seeds. Measure pomegranate juice. You will need four cups (add water to make up any difference).

Fill hot, sterilized jars with the pomegranate jelly to within 1/4-inch of the rim. Wipe rims and screw on hot sterilized lids and rings. Place jars on a rack in a giant heavy stockpot and cover with boiling water. Heat to a simmer and simmer for ten minutes. Remove jars and cold on a towel for two days before storing.

For dry pectin: Place pomegranate juice, lemon juice, and pectin in a giant 10-quart non-reactive stockpot over medium-high heat. Bring to a boil. Stir in sugar and return to a rolling boil. Continue to boil for two minutes, stirring constantly until sugar is dissolved.

Yield: about 7 cups